Inside Between Bread on North Street with Russell and Edward

In the heart of Exeter, independent food spots continue to elevate local culture with genuine passion and craft. In this feature, we visit Between Bread to talk with founders Russell and Edward about building a business rooted in an absolute obsession with quality ingredients.

Having worked together across various bars and restaurants for about a decade, the duo brought their collective hospitality experience to life nearly three years ago:

"Sandwiches. We call Between Bread because everything we do is between bread."

At the core of their daily operation is a strict commitment to scratch-made quality and local sourcing, anchored by their signature house-made focaccia:

"The main thing that we do here is our fresh focaccia. We make everything inside the sandwiches from scratch. All the sauces, all local ingredients from local suppliers."

Because they eat their own creations daily, Russell and Edward keep the menu dynamic by rotating options every couple of weeks:

"We eat a sandwich every day. That's why we need to change them every two weeks 'cause we've eaten all the sandwiches. And I think if you eat it every day, you're connected to your product, you know what it is you're selling."

When asked about the standout fan favourite on the menu, one particular creation reigns supreme:

"Chicken parm. I think it was a bit of a turning point when we started making chicken parms. We put chicken parms on the menu & we started getting some queues."

Looking toward the future, the team remains focused on keeping things fresh, fast, and growing stronger every day in Exeter:

"World domination... We got two more years left on our lease here, we're just going to keep doing it & hopefully two more feet, bigger, better, faster, stronger."