The Black Horse Inn

Location and Overview
The historic building located at Castle Street in Conwy operated as the Black Horse Inn from the late 18th century - potentially earlier - until its closure at the start of the 20th century. Over its long history, the property moved from being a bustling public house a into a split-commercial property, ultimately becoming one of Conwy's most enduring local bakeries.

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The Bardic Licensee (1834–1856)
During the early 19th century, the inn was managed by the Roberts family. Records show Thomas Aneurin Roberts was born here in 1825 to the resident landlord, later growing up to become Conwy’s postmaster in 1842. From 1834 to 1856, the license was held by Thomas Roberts, a notable cultural figure who composed Welsh poetry under the bardic name "Myrddin." His grave can be found the nearby Conwy churchyard of St Mary's.

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Property Disputes and Late Victorian Landlords (1868–1891)
Following Myrddin's tenure, the inn saw a frequent turnover of keepers. Silence Roberts held the license from 1868 until 1875; during this time, an 1874 lease document tied her and Grace Roberts to the property. Briefly passing to John Evans (1880) and Elizabeth Owen (1881–1886), the inn was put up for auction in June 1884 as part of the extensive Craig y Don Estate sale. By 1886, contractor and builder Robert Prichard took over operations, while archival tax assessment records from 1890 list Q. L. C. Williams as the primary owner of the "House & Vaults."

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Legal Troubles and Athlete Roots (1892–1899)
The 1890s brought both legal scrutiny and notable residents to the Black Horse. In September 1892, local plasterer William Jones was convicted of public drunkenness on the premises. Consequently, the landlady at the time, Margaret Jones, was fined 20 shillings for serving an intoxicated patron, a penalty officially logged against her liquor license. The inn changed hands again at an 1895 auction, eventually being taken over in 1899 by John C. Smallwood. Smallwood's son, Percy, who was born at the nearby Blue Bell pub, would eventually leave Conwy to become a prominent professional middle-distance runner in New York.

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De-licensing and Retail Division (1902–1929)
The final chapter of the property's life as an inn concluded under Andrew David Gillies, who assumed the license in 1902. In 1903, local authorities stripped the Black Horse of its license on the grounds that it lacked overnight guest accommodations and was structurally "not required" as a public house. No longer permitted to serve alcohol, the ground floor was permanently divided into two distinct retail units. By 1911, the larger section opened as the Emu Restaurant under John Roberts, which was later rebranded as the Victoria Tea Rooms by M. Theo Jones in 1915.

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The Veale Family Bakery Era (1932–1996)
In 1932, the premises began a 64-year association with the Veale family and the craft of baking. Gerald Veale initially established the Victoria Café here, and by 1938, he moved the café dining area up to the first floor to clear the entire ground floor for a dedicated bakery and confectionery shop. Following Gerald's death in 1967, his son Brian Veale took the helm. Under Brian's management, Veale’s Bakery earned a dedicated regional following for its traditional bara brith (Welsh tea bread), which was meticulously prepared using a closely guarded family recipe.

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Modern Ownership (1996–Present)
The Veale era came to an abrupt end in 1996 when Brian Veale died following an accidental fall. The historic bakery was sold around 1998, continuing to serve the town under the name Popty Conwy Bakery. In 2007, ownership shifted to five brothers from the Roberts family, who continue to run the bakery today. (and it is one of the best bakeries!)

Meanwhile, the smaller secondary shop created during the 1903 partition operates right next door as a traditional sweet shop, which has an excellent array of treats available.