The Great British Baking Tour
Posted on November 01, 2018 by Paula
Over the past eight years, the Great British Bake Off has stolen the hearts of the country. Following the programme’s departure from the BBC last year, the show has found a new home on Channel 4, with a whopping 7.7 million people watching the live finale in 2017. However, the country’s love of baking and bakeries goes beyond watching it on TV, with the market growth between 2015 and 2020 expected to have increased by 9%.
As of 2014, there were around 27,000 people working within the bakery industry, with 4,500 small companies all offering a wide variety of delicious baked goods. In a market saturated with biscuits, bread and Bakewell tarts, it can often be difficult to know where you should try some of these classics! So, on your next last minute break, make sure that you get your baked-goods-fix from a visit to one of these fantastic bakeries!
Passed down through the generations, Ashers Bakery in Nairn has been producing freshly baked goods for 141 years. Over the course of these years, the bakery has picked up a number of accolades, including Scottish Baker of the Year in 2014 and the Best Newcomer to Exporting award at the Highland Business Awards for their boozy delights, whisky cakes and liqueur cakes. When visiting Nairn, no trip would be complete without tucking into one of Ashers Bakery scotch pies, for which they have won a gold award at the 15th World Scotch Pie Championships.
“For something different try our ‘butteries’, a northeast of Scotland delicacy, also known as rowies, or Aberdeen rolls. Originally made to feed fishermen whilst at sea, they provoke a lot of debate and attracted interest from the late, great Terry Wogan who failed to understand their finer points… Toasted with marmalade or scrambled eggs or simply with butter. They are one of our bestselling online products to natives of the northeast who can’t get these in the rest of the UK!”
Mademoiselle Macaron, Edinburgh
The delicate flavours of French baking can sometimes be too challenging for you to attempt at home, meaning that a visit to a patisserie is a real treat. However, Mademoiselle Macaron in Edinburgh was one of the few brave enough to attempt recreating her favourite sweet treat after a visit to French macaron specialists Ladurée.
“We are a macaron only bakery meaning we can focus our whole undivided attention on making the best French macarons in the UK, and who knows, even France! We are special in that I learned how to make French macarons while living in Paris so it’s a real French recipe with a Scottish twist. We believe in bringing every Mademoiselle and Monsieur a moment of luxury, we aren’t just about the product, it’s about the whole experience and offering you a little bite of indulgence.”
Available at The Grassmarket every Saturday and Stockbridge Market every third Sunday of the month, Mademoiselle Macaron gives you the perfect excuse for exploring the vibrant markets on your next visit to the area. “Our salted caramel macaron has won two Great Taste Awards and is definitely one of our best flavours, but I advise people who are a bit more adventurous to go for our Scottish Whammy macaron which is made with good old Irn Bru. It’s a very Scottish flavour but still very popular! “
Mimi’s Bakehouse, Edinburgh
“ Mimi’s Bakehouse is an eight-year-old family-owned business based in Edinburgh with branches in Leith, Corstorphine and the Old Town,” Ashley from the bakery shares with us. Comprised of three shops, an online bakery, a wedding cake services and pop-up shops, there is no shortage of opportunities for you to get to sample one of their delicious treats!
“We are the proud holder of Craft Baker of the Year 2015 and 2016 and Bakery Cafe of the Year 2017 and 2018. As a family business, we are so proud to be baking and cooking everything from scratch from our amazing range of cakes and scones to our savoury sausage rolls, bread, tarts and more. Whilst our motto ‘It’s all about the cake’ is something we continue to strive for we are proud to have so many elements to our business which we continue to push forward every day. Mimi’s words spoken right at the beginning ring true as we want customers to feel hugged as they walk in the door and a part of our big extended family.”
Despite each of the items on their menu sounding glorious, they would recommend the Before noon Tea. A unique spin on the traditional afternoon tea, a visit in the morning could see you sitting down to bacon rolls, muffins, waffles, cinnamon rolls and their award-winning cheese scone.
Tantrum Doughnuts, Glasgow
With two locations in Glasgow creating two varieties of doughnuts, a visit to Tantrum Doughnuts should be top of the list of things to do whilst in the city! Working through the night to create their incredible brioche-based treats, all of their fillings, toppings and glazes are also made from scratch in store.
“One of our signature doughnuts is our Creme Brule filled. The doughnut is filled with a smooth Madagascan vanilla custard, coated with sugar and blowtorched to a create a crisp crunchy burnt top. We also serve a brioche ring with a pistachio glaze, a swirl of hibiscus and sprinkled with Iranian candied pistachios.”
Emz Cakes, Wrexham
Unsure of what she wanted to do with her future Emz Cakes was born after creating a birthday cake for the child of a friend. Throughout the years, the business has grown, with her creating everything in her Wrexham bakery from hand with the help of her family, including her Mum and partner, Bobby.
“Our scones are baked daily by our team and are very popular with our visitors and a staple choice with our afternoon teas too. Our afternoon tea is unique because you get to choose exactly what you get! Choose your own sandwich fillings and cakes. We bake everything ourselves from scratch and each team member has their own favourite item, so if you can't choose, ask us to help. Our children's cupcake decorating is fun for children of all ages, children can pipe their own buttercream and decorate with sweets.”
Stones Bakery, Falmouth
The artisan bread and cakes prepared daily by Rosie and Ollie at Stones Bakery in Falmouth are enough to get your mouth watering. Created using traditional baking methods, long fermentation times and good quality ingredients, the bakery believes that this is key to their success. After a move in 2017 to a larger premise, Stones Bakery has expanded to allow more customers to enjoy their baked goods.
“The bakery started life as a market stall and has grown from there; it’s a real labour of love for Ol and me”, says Rosie, one of the founders. “We make everything on the premises, so you can buy your loaf or croissant straight from the oven. Our most popular loaf is the Stones’ Sourdough. It’s a white sourdough loaf with loads of flavour which makes particularly delicious toast. Our doughnuts are another favourite; opinion is divided as to whether the jam or the custard is best but personally I go custard every time!”
Tea on the Quay, Mevagissey
“All our cakes are made by our mum, Sally, with all of the scones also baked fresh every morning by her”, Sarah and Nicole from Tea on the Quay proudly explain. Open throughout the year, people love visiting this family jaunt for their popular cream teas with seasonal flavours (think cherry, lemon and ginger, and cranberry, amongst others.
Located on the quayside in Mevagissey, the bakery is inherently Cornish, using Patnick's locally made jam and Rodda's clotted cream to accompany their scones. With everything being made from scratch, you’re bound to find something on their delectable menu to catch your attention!
Leakers Bakery, Bridport
“ Leakers Bakery, based in the West Dorset market town of Bridport, believe that their most important ingredient is “time”. As well as a wide range of locally sourced ingredients, including stoneground malted, organic and rye flours from nearby Stoates Cann Mill in Shaftesbury, Leakers bakers use long proving and hand-moulding techniques (without the additives or commercial improvers used by many modern bakeries) and bake in traditional brick-floored ovens dating from the 1940s”, the bakery tells us.
Using these baking methods, practised on the premises since the 1800s, Leakers produces loaves ranging from the Granary Cobber and Pure Rye Sourdough to the Cheese & Cider Cottage which is made with small-batch cider from a traditional Dorset cider“shed”. Apples from local orchards also feature in the popular Dorset Apple Cake, made to the traditional Leaker family recipe today by Jo Hawker, the Granddaughter of the original GS Leaker who gave his name to the bakery in 1914.
To the front of the bakery itself is the shop, with its original fittings dating back to the 1960s where tastings are always on offer. Be sure to try their Great Taste award-winning Date & Ginger Wholemeal Scones, Pecan & Walnut flapjack or for a savoury treat the Hearty Hardy Pasty, made with the Wessex writer’s favourite; Dorset Blue Vinny Cheese.
Hele Corn Mill & Tea Room, Hele
Using organic heritage wheat, Hele Corn Mill and Tea Room grind their own flour, with which they bake their cakes. Their range of baked items is all handmade daily by the Miller’s wife, in the unique, 16th-century water mill situated just 30m away from the charming Hele Bay beach.
Having been voted the Best Tea Shop in Devon four times, their menu includes gluten and dairy free options, as well as vegan offerings. “Try the Devon splits with cream and jam. More traditional than scones and not often found in Tearooms today.”
Hart’s Bakery, Bristol
Stepping out of the busy Temple Meads train station in the centre of Bristol, feast your eyes on the talented team at Hart’s Bakery creating a range of artisan pastries, cakes and savoury goods. Making everything on-site in an open plan Victorian railway arch, the customers can “see and smell everything as it comes out of the opens”.
“We are well known for our pastries and sourdough but particularly popular are our custard tarts - we've been making them since we opened. These are made with an all-butter puff pastry, rich custard and a hint of cinnamon, however, they are only available on Thursdays, Fridays and Saturdays! We also hold regular events and collaborations with other small businesses such as markets, pop up restaurants, workshops and art exhibitions”.
East Avenue Bakehouse, Liverpool
Opening in 2014 with a mission to bring fresh food to Liverpool city centre, East Avenue Bakehouse has become a favourite bakery for many. With everything handmade from scratch at the premises, East Avenue Bakehouse strives to use as much fresh, local produce at possible to create their high-quality goods. Not only is the bakery independently run, but it is also a family business, which is something that they are really proud of!
“We have a small artisan bakery on site and fresh bread and pastry runs through our seasonal menu. I would say our signature bake is our homemade English muffins, made fresh each morning ready for breakfast and lunch. They are our own recipe and really popular!”
“From our menu, we have some classics such as rarebit, black pudding sausage roll and steak trencher which run all year, but I love creating with our head chef the seasonal menu and the daily set lunch. We have a fabulous mackerel dish on at the moment.”
Sexton’s Bakery, Cheshire
Currently in their fifth generation of bakers, Sexton’s Bakery in Cheshire has been running for over 50 years. Nestled below the shop, Sexton’s has an in-house bakery where their six bakers hand make a selection of baked items daily. From bread, pies and cakes to sandwiches and soups, there is something for everyone on their menu. Plus, with 3 chefs to service their 50-seater coffee shop, the service here is second to none.
The Depot Bakery, Sheffield
Not only are the bakers at The Depot Bakery skilled in creating delicious breads, but their patisserie skills ensure that you can enjoy some of the most incredible flavours at their Sheffield location.
“I would say, we're really fortunate at The Depot to have such a great team of staff. We have some really talented bakers who can do wonders with such basic ingredients - our signature loaf is our Depot Sourdough, it's only made up of flour, water and salt. We're also lucky to have a great team of chefs that can take our signature Sourdough and turn it into an amazing breakfast, which we serve seven days a week in our cafe.”
“If you're popping in to grab something and go, get here early enough and get one of our almond croissants, we make them fresh every day and they're one of our most popular products.However, if you've got a little more time, you can sit in and order from our brunch menu. I would highly recommend the Eggs Benedict or Avocado Bagel!”
Bondgate Bakery, Otley
Bondgate Bakery makes a wonderful array of breads every day on site, all of which are made by hand, without the use of pre-mixes or additives. What’s more is that the selection on offer ranges from sourdoughs and rye breads to wholemeal and crusty whites, as well as mixed seeds, oat breads and many more! The bakery attributes their great range of flavours to the time that they take to create the bread, ensuring that the fermentation process allows it to develop steadily.
“We have won many awards over the 30 years we have been open but are most proud of the place we have in the heart of the local community of Otley -a lovely market town, nestling in the shadow of the Chevin escarpment.”
“We make our own sausage rolls, Cornish slices and wonderful wholemeal quiches with many vegetarian options, including a Goats Cheese & Spinach, Blue Stilton & Leek, Feta, Basil & Tomato. Combine those with our ready potted salads - Hummus, Carrot & Walnut, Coleslaw, Spicy Bean Salad - you have a meal ready to go! Or, if it's cakes you're after, try one of our many traybakes - made with free range eggs, some gluten-free, some vegan. For a special Yorkshire treat, try our Curd Tarts - using locally produced curd.”
Botham’s of Whitby, Whitby
For over 150 years, Botham's of Whitby has been a family run craft bakery in the ancient fishing port on the North Yorkshire coast. When it first opened, Elizabeth Botham began baking and selling from a basket and eventually bought the premises on Skinner Street. The bakery can still be found there today, having been passed down through the generations where it is currently in the hands of both of the great, and the great, great grandchildren of Elizabeth.
“Following our original recipes, the finest ingredients are skilfully combined to produce a wide range of bakery products from Biscuits, Plum Bread and Cakes to Pork Pies. Botham’s famous Pork Pies, choice cuts of free-range pork from Charles Ashbridge's farm in Thirsk, should not be missed! Our pies are baked in hot water crust pastry and jellied by hand - the same way we’ve been doing in Whitby for over 100 years.”
Ashbourne Bakehouse, Derbyshire
Located in the heart of Ashbourne, Ashbourne Bakehouse is a traditional sourdough bakery, baking fresh breads and pastries Tuesday through Saturday. The bakehouse is situated in a historic building that was one of the town bakeries from the mid-1800's until the 1950's. Everything is baked fresh daily, and in addition to a wide range of sourdough breads (including flavours such as Olive, Lemon and Herb, Jalapeño and Jack Cheese), they make focaccia, English muffins, brioche and a selection of croissants and pastries.
“Our cinnamon rolls and chocolate swirls are a local favourite, but they often sell out by mid-morning, so be quick if you'd like to try these treats! We also have a section of dips, pates, oils, chutneys and bruschetta toppings to go with your breads, perfect for a night in with friends or to take along on a picnic in the Peak District. We are dog-friendly and have a range of gourmet dog treats, along with our own Bakehouse doggy bones, and always have samples on hand for our four-legged friends.”
Peak feast, Youlgrave
When in the Peak District, it is more than likely that you’ll be on the hunt for the perfect refreshment after enjoying a breathtaking walk. Fortunately, in the village of Youlgrave, you’ll find Peak Feast bakery.
Each of their items is created without the use of additives or preservatives and has been made by hand, with packet mixes, artificial frostings and flavourings frowned upon here. “Apart from the pride we take in offering a friendly service, and of course the quality of all our homemade products, we are exclusively a Vegetarianbakery and have a great range of vegan and gluten-free offerings”.
Medicine Bakery, Birmingham
With locations in both Birmingham and Wolverhampton, the Medicine Bakery should be on your radar of places to visit whilst in the Midlands! The bakery has evolved over the years, although their main premise is now housed in the old royal Birmingham Society of Artists gallery. The bakery started life as The Medicine Bar, a successful music venue founded by Simon Jones. However, upon the closure of that venture in 2011, Simon and Francesca, his wife, turned their attention to baking.
The Medicine Bakery strives to offer something new, with the fusion of a sourdough bakery with an art gallery and a restaurant. Recommendations from them include the Sourdough Cronut of the Week, “because of the expertise that goes into the several stages of the cronut from lamination to decoration” and the Codsall Sourdough Vegan Pizza, which “is topped with a Sicilian caponata vegan mozzarella and greens, because we try to offer a strong vegan choice in our establishments.”
Bom Bom Patisserie, Loughborough
Located at an unassuming housing estate tucked away close to Loughborough University, you can find the incredible Bom Bom Patisserie. Today, it has established itself as the neighbourhood meeting place, where customers can enjoy freshly baked sweets and speciality coffee. “We cater for all dietary requirements including gluten-free, dairy-free and vegan, and welcome an entire cross-section of society including local students, university academics, mums and tots and elderly folks from the surrounding neighbourhood.”
“You should definitely try our speciality double chocolate gooey cookies! The cookies are our best-seller and always the one thing we recommend for anyone visiting for the first time. It usually turns out that your first time isn’t the only time that you’ll enjoy one (or two!) either. It is the perfect combination of crisp on the outside and gooey in the middle, balanced with a combination of both dark and white chocolate. We've got a vegan version available now too!”
The Garage Bakehouse, Harborough
“We are an independent bakery that started in my Grandfathers garage in the heart of Market Harborough”, Daniel from The Garage Bakehouse shares with us. “After working in bakeries in St Ives, Cornwall I decided to return to my hometown. We do a range of Sourdough breads, Baguettes and traditional yeasted loaves. The product that's on everyone's lips has to be the Cheese and Marmite swirls!! Also, the Cinnamon swirls go down a treat on a Saturday. However, we offer a wide range of sandwiches and breakfast rolls and great coffee to boot!”
Helens Bakehouse, Burton on Trent
Helen’s Bakehouse in Burton-on-Trent produces fresh baked goods throughout the day, from cakes and pies to pastries and preserves. “Our bakery and Tearoom was established in 2012 after I baked cakes and sold them on Burton outdoor market for 15 years before we outgrew the premises”, they told us. “We now have a small team who cook and bake everything from scratch, producing a hearty menu and baked goods for customers to take home. We also specialise in celebration cakes producing several bespoke designs every week. Plus, we always endeavour to be friendly and helpful, and play music from the 50’s and 60’s in our Tearoom which our customers love to sing along to!”
“We don’t use any pre-prepared mixes and bake everything from scratch using quality local ingredients. Our customers can also watch us at work as we have an open kitchen. We would recommend the lemon meringue pie, which is so popular and baked in our sugar pastry case. We zest and juice fresh lemons and use free-range local eggs to produce this pie, which is then topped with scrummy deep meringue.”
Maitre Choux, South Kensington
Not many bakeries or patisseries can say that they have a three times Michelin-star experienced chef working with them, but not many places are Maitre Choux in South Kensington, London. With a diverse range of both colours and flavours, you’ll be unable to find such variety in eclairs elsewhere in the capital!
“Our red love eclair combines the shape of an eclair with the bite of a macaron. Initially created for Valentine’s Day, it has quickly become our best seller. It is filled with Tahitian Vanilla cream, on top of which we add a layer of raspberry puree, then we lay a deep red eclair shaped raspberry macaron top - it’s perfect! We also serve champagne sweet afternoon tea, which is an eclair afternoon tea paired with one glass of Brut and one glass of rosé Laurent Perrier Champagnes.”
E5 Bakehouse is an independent, organic bakery in a spruced-up railway arch beneath London Fields Station. “Everything we bake, make or sell embodies our passion for artisan methods, organic local products and delicious food. Our breads are entirely hand-crafted, baked daily at sunrise and we source our flours from local mills”, they tell us.
“Our bakery is home to a small, committed group of bakers, chefs and baristas, and we do our best to promote the work of local artists and entrepreneurs. It is our belief that to bake beautiful and nutritious sourdough loaves, requires a clear conscience and a great deal of respect and care for our leaven- the life of our sourdough.”
E5 Bakehouse is committed to using exclusively UK grown grain to make their bread, and they also mill a percentage of the flour we use in our loaves onsite. This is the perfect place to visit if you’re looking to try sourdough for the first time, as their Hackney Wild loaf, which is in the style of a French country loaf, is only mild in the traditional sourdough flavour, with a chewy, moist and open-textured crumb, making it a customer favourite!
Brew and Bake, Cheltenham
Brew and Bake pride themselves on doing everything from their bakery in Cheltenham. In doing this, they can have the flexibility to create exactly what their customers want, including the chance to cater for lunches, meetings and private dinners. In addition to their scrumptious artisan bread, they create each of their cakes by hand, using only the best local produce and free-range eggs.
“We make everything on site using local suppliers. Our allergy free bakes taste fantastic – we have both vegan and gluten-free cakes which are to die for.”
Natural Bread, Oxford
“ Natural Bread is an independent Oxford-based artisan bakery. We make all our own wonderful breads, pastries & cakes by hand, from scratch, and fresh every day in our Oxford bakery without using any additives”, Stevie from the bakery shares with us. “Natural Bread is owned and run by Claire Véry, beginning in 2008 with her late husband, William Black, selling sourdough breads from a stall on the Appleton Farmers Market. The company has grown a great deal since those early days and we now have a successful wholesale business supplying breads, pastries and cakes to restaurants, cafés, farm shops and businesses across Oxfordshire, and a selection of our breads, cakes & pastries is available to buy each day from ourNatural Bread bakery shop & café in central Woodstock and from a number of stockists in Oxford and across the county.”
“You can count the ingredients in our signature Natural sourdough breads on one hand: locally milled flour from Wessex Mill in Wantage, sourdough starter, water, salt and time. While other bakeries might use yeast to get their breads to rise, we use traditional slow fermentation techniques letting the sourdough starter do its job over 48 hours – this is what gives our bread its really rustic charm. And there’s another good reason for taking our time. Our bakers knead rather than stir the dough (stirring is how most processed breads are made). The kneading takes longer and requires a lot of skill, but it means that many people who have a low tolerance to gluten and high levels of yeast can enjoy our breads, as they are more easily digestible when made in this way.”
“If you are wanting a great tasting natural sourdough loaf, look no further. The Oxford sourdough is one of our most popular and versatile breads. Made from Wessex Mill White Wheat and Rye flour, it is perfect for anything & everything from tartines & bruschetta to Croque-Monsieur and weekend toast with marmalade Or, for something a little different, we would recommend our Far Breton cake – made to a family recipe from Claire Véry's French grandmother, this is a set custard flan made with pitted soft prunes and is typical of Brittany in France and Claire’s favourite holiday place.”
Wooster’s Bakery, Bury
“I think what makes our bakery special is just how much we care about bread”, Will from Wooster’s Bakery tells us. “I’m obsessive about quality; trying to find that perfect loaf that I secretly hope never comes.” The bakery strives to provide bread for both those who love a dark, continental sourdough, like will, and those who have a more traditional taste, opting for fluffy, white, and stereotypically British bread. However, they also make fantastic viennoiserie – croissant, pain au chocolat, pain aux raisin and seasonally-topped Danish pastries.
Whether it be bread, cakes or pastries, everything at Wooster’s is handmade, by people, from scratch, with as close to 100% locally sourced as possible. “All our produce that we use in our bakes or sell at our deli, for example, is grown by my Mum and Dad. There’s also the lovely backstory of the family windmill and bakery that has been revived by myself 25 years after it closed, and I’ve learnt most of what I know from my Dad who still has a lot to do with the bakery.”
“If you have a taste favouring the unusual, then our sprouted rye and malt sourdough is my hands down favourite loaf. It’s darkly complex, tender on the inside and crusty on the outside. If you love that sharpness of rye, then I can definitely recommend our fantastic 100% dark rye German style Vollkornbrot. Absolutely get hold of one of our world-famous-in-Suffolk malt loaves – I’ve never met anyone that doesn’t like them - sweet, sticky and packed with sultanas, they complement everything from cured meats, pickles, tangy cheese, honey, or just simply cold, salted butter cut think like cheese!”
The Cake Shop Bakery, Woodbridge
“What makes our bakery so special is that it is a small family run bakery now being run by the 3rd generation of our family”, Sarah from The Cake Shop Bakery explains. “Our Grandparents started it in 1946 after relocating from the North East and, from them, our parents took it over with my brother, David, now at the helm. We have an incredible team of skilled bakers who produce our wonderful products for us and an equally incredible team who are in charge of packing, delivering and selling the goods. We also have a cafe next door to the bakery called The Firestation. It is a small cafe serving cakes hot and cold beverages and other food including our delicious salads!”
With an extensive bread range, there is something to suit most tastes. From our Adnams sourdough in which we use Adnams ale to our Suffolk Trencher loaf full of plenty of seeds, both are delicious, and it seems that people agree! The Cake Shop Bakery has won a host of awards, from their triple chocolate brownie winning them a Great Taste award, to their root cake, which helped David and Lindsay win ITV's Britain's Best Bakery show in 2014. Lastly, David won the Baking Industry Awards ‘Baker of the Year’ accolade, meaning that anything you choose to tuck into from their menu is sure to be delightful.
“Here at Mayfield Farm Bakery and School we try to push the boundaries of normal breads and flavours”, we’re told by Corrie from the bakery. The team has over 100 years’ experience between them, meaning that their hand-made artisan breads have been created with knowledge and care. Local ingredients help create each delicious loaf, with organic flour from WH Marriages in Chelmsford used.
“We have some beautiful breads influenced by our Italian baker Giovanni and our Spanish bread recipe was given to us by our baking friends over in Spain,” they tell us. “And it doesn’t stop at bread, we have a wide range of quiches, patisserie and cakes to enjoy alongside the goodies you will find in our farm shop. We ensure that the products we sell, and all of our ingredients are sourced locally and sustainably to support local farms and trade, whilst protecting the environment. I would recommend the Stilton and Raisin bread as it is a surprising combination which works beautifully, and it was considered good enough for Best Fruit Bread at the World Bread Awards.”
Rex Artisan Bakery, Little Chalfont
Rex Bakery was set up in 2014 by Glenn Stephens, to provide an alternative for consumers in the Chilterns. His focus is on healthy baked goods using the best ingredients, so only organic flour, no preservatives or chemicals and a focus on long fermentation so bread is healthy and tasty to eat. The Bakery is now very well known for its outstanding sourdough breads, with a three day ‘make to bake' process. Everything sold at the bakery is made by the production team, even down to the jams and marzipans used in their baked goods.
“Rex Sourdough is very popular and used in all our sandwiches”, Glenn from the bakery shares. “However, for something sweet, our croissant and cinnamon buns are extra special.” Since being established, the bakery has won a host of awards, including 20 medals in the last four years at the World Bread Awards – more than any other bakery in the UK. This is especially good news, as baker Glenn initially worked in the finance industry, making the transition to baking after 20 years in the field.
Honesty is a bakery that employs skilled artisans to make fresh bakery products using no additives, enzymes or preservatives. Using stoneground flour, their bakers produce a fresh range of breads, pastries, cakes and tarts each day. Across both Berkshire and Hampshire, Honesty has a number of coffee shops, where customers can enjoy indulging with their brownies, croissants and iced mini buns.
Vegan Antics, Gravesend
“We are a 100% Vegan bakery which means we use no animal products such as eggs or dairy in any of our goodies”, Vegan Antics informs us. Being a vegan bakery, it means that those with a dairy intolerance or dietary preference can enjoy any of their baked treats on offer with no reservations. The bakery doesn’t just cater towards those who avoid dairy either, with gluten, nuts and soy allergies acknowledged.
“Since we established in 2015 we have been perfecting our recipes to a high standard and so our delicacies are enjoyed by vegans and non-vegans alike!” So, what should you try if you’re ever in Gravesend? “This is very hard as the general opinion is definitely split between our large range cupcakes or fudge brownies, two of our most popular sellers!”