Coosh Bakery — Restaurant in Gedling

As a new resident of the Mapperley community, I’ve been to this shop around 5–6 times now — but my first visit was unforgettable.

I had walked past a few times before, always noticing the queue stretching outside and the irresistible smell of fresh bread in the air. That alone convinced me to finally give it a try!

Being a huge focaccia fan, I was thrilled to see they offered it in two flavour varieties on the day and have a rotation, freshly baked and looking incredible. Sadly, on my first couple of visits, they were sold out — no surprise, really, as these loaves go fast. Seeing the Visual disappointment on my face, a gentleman in the back kindly asked what pairing I’d like and made a fresh batch just for me the very next day. I felt so honoured!🥹

When I came back, the front of house greeted me as “Focaccia Girl” — and I’ve worn that title proudly ever since. Now, I make a point to stop in every couple of weeks to stock up.

The focaccia pairs beautifully with my homemade soups — my favourites are olive & anchovy, and tomato & rosemary. The chilli version isn’t quite for me, but the team always do their best to accommodate if it’s sold out when I arrive.

Honestly, the team here are amazing — they’re warm, thoughtful, and truly go above and beyond for their customers. Mapperley is lucky to have a gem like this. This is the place to go for the carb loading heaven the treats, biscuits quiches all look so divine. Sadly I just go for the focaccia!

Thanks...

Coosh has a cracking atmosphere it genuinely gives Mapperley some much-needed soul. I've been back several times, mostly because I love the vibe, the interior is gorgeous, and the staff are always lovely.

Now, onto the bread… oh dear. The sourdough? More like sour-don’t. I’ve tried it on multiple occasions , and each time it was undercooked, doughy, and just plain inedible. You could use it as a stress ball, but definitely not as food.

And the focaccia… listen, I’ve been to Italy. I’ve seen real focaccia. What Coosh served me was less “artisan bread” and more “deep-sea oil slick.” I swear it had more oil than Saudi Arabia. I nearly slipped just looking at it. I'm not saying it was greasy, but if you wrung it out, you could lubricate a car engine.

Now, credit where it’s due: the buns are banging. The cinnamon and peanut butter swirls are borderline addictive. The tarts were fine, but let’s be real, they’re not writing home about themselves.

In summary: gorgeous place, lovely people, great buns… but the bread? A carbohydrate catastrophe. Sort the loaves out, and I’ll be first in line. Until then, I’m sticking...

If you’re lucky enough to get your hands on this sourdough, count yourself among a select few who truly understand what it means to elevate a meal. Honestly, this bread deserves a five-star rating, but I’m hesitant to shout it from the rooftops—because, frankly, I don’t want it to sell out. It’s just that good. Every slice is perfectly crusted on the outside, with a soft, airy crumb inside, creating that perfect balance of texture that makes you want to savor every bite.

Since I started using it, my sandwich game has reached legendary status. We're talking ribeye steak with pan-fried mushrooms and tomatoes, all drizzled with garlic and thyme wilted spinach, topped off with homemade mayo and a touch of French mustard. I finish it off with a generous sprinkle of mature cheddar, and honestly, the bread ties everything together in a way that no other loaf could. It’s not just a sandwich; it’s a complete flavor experience.

So while this sourdough deserves all the praise, I’m keeping this little gem to myself—at least until I know I’ve got a few...