Mò Mò, a new Italian bakery and bistro in Long Eaton, Derbyshire, has emerged as a fresh contender in the local food scene. Inspired by owner Leonardo Giaschi’s roots in Puglia, this establishment aims to offer not just food but a unique culinary experience.
Before Mò Mò opened its doors, Long Eaton had already been home to Peak & Stone Bakery, renowned for its artisan breads and award-winning cakes. Launched in October 2025 by Tom and Emily Martin, Peak & Stone has quickly made a name for itself, winning two prestigious baking awards for its sourdough offerings just six months after opening.
Key statistics:
- Mò Mò served 100 people during its soft opening.
- Peak & Stone won awards for Best Plain Sourdough and Best Flavoured Sourdough in 2026.
- Leonardo Giaschi starts his baking at 5 am to ensure freshness.
The transformation of Mò Mò from a charity shop to a vibrant bakery has not gone unnoticed. Giaschi emphasizes the importance of creating an experience — “We want to give people a proper experience and don’t want to rush tables.” This approach contrasts sharply with the fast-paced environment often associated with dining out.
Meanwhile, Peak & Stone Bakery thrives on its reputation for quality. With Tom Martin’s 20 years of baking experience and Emily’s three years in the industry, they have crafted an impressive menu that includes their celebrated Brown Butter Yuzu Cake and Honey Lemon Pistachio Cake. The couple has successfully combined their skills to elevate the local baking scene.
As both bakeries carve out their niches, they highlight different aspects of what it means to enjoy baked goods. While Mò Mò focuses on Italian-style brunches and Mediterranean sandwiches — including a popular pizza night on Thursdays — Peak & Stone remains dedicated to traditional artisan methods that have garnered national acclaim.
This competition could benefit local customers immensely. With diverse offerings from both bakeries, patrons now have choices that cater to varying tastes. The community can savor Giaschi’s Puglian-inspired recipes or indulge in the Martins’ award-winning cakes — both promising delightful experiences.
The future looks promising for both establishments as they continue to innovate. As Giaschi remarked about managing expectations: “I feel very happy and stressed as expectation is always going to be bigger and bigger.” The challenge of maintaining quality while expanding their reach will be crucial as they navigate this evolving landscape.