One aspect that sets Electric Bakery apart is that their mission isn't just to provide top-notch coffee and baked goods, but to support locals as much as possible. That includes staff, none of whom are on seasonal or zero-hour contracts (which offer no guaranteed minimum hours). It also includes food producers. The cheese comes from a small dairy three miles up the road, the vegetables are mostly from a half-acre market garden in Bude, and they've even started growing their own wheat on the farm that co-director Alex Bluett owns – the flour behind the bakery's "three-mile loaf".
