Thicknesse describes how he would daily see visitors drinking 2–3 pints of Bath water and then "sit down to a meal of Sally Lunns or hot spungy rolls, made high by burnt butter!

[11] But it is not until 1827 that a historical person is described by a correspondent of William Hone using the pseudonym "Jehoiada", who says she had sold the buns on the street "about thirty years ago".

[12] A baker called Dalmer had bought out her business and made it highly successful after he composed a special song for the vendors,[12] who sold the buns from mobile ovens.

The earliest evidence of commercial production is an 1819 advertisement for the Sally Lunn "cakes" sold by W. Needes of Bath, bread and biscuit maker to the Prince Regent.

[14] A year later, in 1845, Eliza Acton gave a recipe in Modern Cookery for Private Families, describing it as a version of "Solimemne – A rich French breakfast cake, or Sally Lunn".

Journals in the 17th century published accounts of visitors to the various coffee houses and several assembly rooms in and along Terrace Walk & North Parade, but Sally Lunn is not mentioned in any of those reports.

Marie Byng-Johnson, an artist, moved to Bath with her daughter, a violinist, c. 1926, taking up lodgings at 13 Abbey Churchyard[19] and giving piano lessons.

The listing summary states that "Sally Lunn, a pastry cook and baker, was a tenant in 1680" but cites no source to confirm that information.