A cool cafe with a relaxed hipster vibe, conveniently next to Exeter Central Station, with dark blue Farrow & Ball ceiling and walls, outdoor wooden benches to the front, and an open plan kitchen with house plants one side and a counter laid out with scrummy-looking cakes on the other.

Owned by Ollie Coysh and Tom Oxford, politically-woke with a sense of humour if their online blog is anything to go by, they also have outlets in London, and sell their in-house baked goods wholesale nationwide. The name is for a bakery owned by a great-grandad of Tom’s who comes from a long line of bakers which apparently exploded due to a static build-up of flour. Cake is their big thing, tray-baked and labelled with the ingredients. Lots of gluten-free choice here: almond flour and polenta, flapjacks, zucchini and carrot cake – and the coffee is excellent, bursting with flavour, with guest roasters on the regularly changing menu.

Come for soups sourced from Rod and Bens’s organic farm, home-made tortilla, sourdough toasties and seasonal salads sourced from Shillingford Organics. It’s good-quality, simple food (and takeaway) you don’t have to hang around for. Exploding Nights are Thursday to Saturday serving up small plates such as chicken wings and potato cakes, with natural biodynamic wines – reputedly less likely to give you a hangover. Bonus!