Mò Mò has recently opened its doors in Long Eaton, Derbyshire, turning a former charity shop into a charming Italian bakery. This new establishment, run by Leonardo Giaschi, aims to bring a taste of Puglia to the heart of England.
The shift from a charity shop to an artisan bakery marks a significant change for the community. During its soft opening, Mò Mò served over 100 people, showcasing its potential. The menu features Italian-style brunches and Mediterranean sandwiches, capturing the essence of Giaschi’s homeland.
Key offerings:
- Authentic Italian brunches available Friday to Sunday
- Pizza and aperitivo night on Thursdays for just £29.90 for two
- Seating capacity for 12 guests
This transformation comes at an exciting time. Peak & Stone Bakery, another local favorite, has made waves by winning two prestigious baking awards just six months after opening. Their accolades include Britain’s Best Plain Sourdough and Best Flavoured Sourdough in 2026—an impressive feat for Tom and Emily Martin.
Leonardo Giaschi prepares all food from scratch starting at 5am, emphasizing quality and authenticity. He stated, “We want to give people a proper experience and don’t want to rush tables.” This commitment to customer satisfaction reflects a broader trend in the culinary world toward more personalized dining experiences.
However, this rapid growth raises questions. Will Mò Mò be able to sustain its initial success amidst rising expectations? Giaschi expressed his concerns: “I feel very happy and stressed as expectation is always going to be bigger and bigger.” Such sentiments highlight the pressure on new establishments to continuously innovate while maintaining quality.
The community’s response remains crucial. As these bakeries carve out their niches—one rooted in tradition and the other in modern accolades—they both contribute to Long Eaton’s evolving culinary landscape. The next few months will be telling for both establishments as they navigate their paths forward.