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A large round bun arrives at your table , soft and still warm . Butter melts into its light , airy bread . This is the Sally Lunn bun , and you are in Bath , a city in the west of England . The tearoom stands at 4 North Parade Passage , a narrow lane a short walk from Bath Abbey and the Roman Baths . The building is tall and narrow , with four storeys of limestone . The shop describes it as the oldest house in Bath . The heritage listing is more careful : it calls the house partly fifteenth - century , rebuilt in 1622 and remodelled around 1800 . The shop also tells the story of the bun . According to the shop , a Huguenot refugee called Solange Luyon came to Bath from France in 1680 and brought the recipe with her . Local people , the story goes , called her Sally Lunn . There is no firm evidence for any of this , so it is best enjoyed as a legend . The bun is certainly old . In 1780 , a guide to Bath already described visitors sitting down to a meal of " Sally Lunns " after drinking the spa water . It is a large yeast bun made with eggs and cream , light and slightly sweet . It comes with sweet or savoury toppings , and the shop keeps its recipe a secret . In the traditional way , the bun can also serve as an edible plate for other food . After your meal , take the stairs down to the small kitchen museum . Around 1750 , the level of the lane was raised , and the old ground floor became a basement . Here you see a large bread oven , built under the pavement outside . Then climb back up to the tearoom . Light comes through the small windows and falls across the tables . Nobody can prove the legend , but the round bun on your plate is real , soft and still warm . 
