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Our Oatcake Shop

Think of Stoke-on-Trent and what comes to mind? Robbie Williams? The Mighty Potters? The Spitfire? Nah!The Staffordshire oatcake of course. True, it’s one of Staffordshire’s more unlikely ‘local heroes’, but when its tastes as good as it does it’s no wonder that Stokies all over the globe obsess about this little taste of the Potteries. Looking a bit like an oat pancake, it’s affectionately known locally as a ‘Potteries Poppadom’, a ‘Tunstall Tortilla’, and a ‘Clay Suzette’, especially in the words of the late local poet Arthur Berry. Now don’t be fooled there is also a Scottish oatcake or oatie – but it should never be confused with the Staffie version. The Scottish one is hard, bitty and in our humble opinion, tastes nowhere near as nice! No… there’s nothing that tastes quite like our Staffordshire oatcake! Here at Weston Coyney Oatcakes we bake all of our Oatcakes fresh, every day, using our own special recipe. We’re a family run business and we love the Oatcake as much as you do, so we make sure every Oatcake tastes great. You won’t find any machines making our oatcakes, we hand mix our batter and lovingly prepare every single oatcake! We’ve even developed our own gluten-free receipe so that everyone can get to enjoy our oatcakes – and they taste just as good as the traditional ones. Ode to the Oatcake by Arthur Berry
  • “Let us pay homage to the Oatcake
  • Or Oatcake or woodcake as the old men called them.
  • The oatcake is not a cake at all really
  • Not like the fairy cake or the Eccles cake
  • Not a cake in that way
  • More of a Potteries Papadum
  • A sort of Tunstall Tortilla
  • A Clay Suzette.”
What to have in your oatcake? It’s a debate that rages in the streets of Stoke-on-Trent every day! Traditional favourites include any from the following: Cheese, bacon, sausage, egg, beans, mushrooms and tomatoes. Actually, if you try hard, you may well get a full English in between two of them! Don’t forget the ‘dressing’. A bit of brown/red sauce adds the required touch. If you’re feeling a bit more experimental they can also be eaten with sweet fillings such as golden syrup, jam or banana, but don’t tell anyone!  

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