Oliver Coysh's Big Plans For 2026
With things kicking off at the bakery such as getting another warehouse, bigger mixers, loads more cake… what else is there to achieve?! We’ve asked Oliver Coysh, the co-founder of Exploding Bakery all the big questions.
Staycation place I’d like to visit
A gluttonous day trip to Bruton would be top tier. Get an early train from Exeter to Castle Cary, coffee at The Newt’s Creamery, then taxi over to Hauser & Wirth (there’s always something good on). Long lunch at Da Costa. Spend the afternoon rummaging through the charity shops to work up an appetite.
Finish with a slap up meal at Osip 2.0, hop back on the train, and be home by bedtime. Hopefully.
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Da Costa, Bruton
Restaurant I really want to go to
The Sea View Inn in Falmouth. It’s a nod to the Desi pubs of Leicester from the 1960s, with a menu of classic Indian dishes and a fine selection of Verdant beers, because it’s those guys who own the pub.
The menu’s by Sham Mulji, who also runs a brilliant café over in neighbouring Penryn.
New hobby/obsession I’d like to try (or one I want to master)
Pottery. I’ve been doing loads recently and weirdly, it has loads of parallels with baking. You’re working with weighed lumps of clay that need edging (aka kneading), then rolling into slabs and hand shaping into forms.
Bisque firing in the kiln and glazing feels exactly like the excitement of baked goods coming out of the oven. Same suspense. Same joy. Less edible.
Cake I’d like to see happen
I’ve got a soft spot for cookies, especially soft in the middle and slightly underbaked. I’m into the idea of making them a bit more adult with properly high quality ingredients. Cookies that are not for kids.
(But I will still be having mine with a glass of milk.)
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Dish I keep cooking at home
A jar of Gymkhana tandoori marinade keeps finding its way into my kitchen. I’ve been rubbing it all over a spatchcock chicken, roasting it on the top rack with some deliberate burnt bits, and letting all the fat and spices drip onto potatoes underneath.
Then I’ll throw a load of baby leaf spinach into the potatoes at the end to make a kind of cheat’s saag aloo. Serve with all the best bits, mango chutney, minted yogurt, flatbreads… and pilaf rice if I’m feeling like treble carbs.
