Sally Lunn came to this bake house in 1680 and started to make a bun that was rich, round & generous.She made her buns with fresh eggs, local butter and warm milk together with the skill she had learned making the French Brioche
In the days of Beau Nash the bun was served at the Public Breakfasts and Afternoon Teas.

The "Sally Lunn" buns became so famous that the house began to be called after her. The recipe, found in a secret cupboard is now passed on with the deeds of the house The present house was erected around 1482