Arguably, the best investment you can make in eating well is buying good bread. A superlative sourdough loaf will provide you with a week’s worth of pleasure, often for less than the price of a pint. It is a rare affordable luxury. In this issue, we pay tribute to the artisan bakeries that, in their devotion to craft skills, patient proving, ancient grains and modern flavours, make that deliciousness possible. Not just in bread but viennoiserie, cakes and savoury bakes – from buttery croissants or kouignamann to cinnamon knots and next-level sausage rolls. olive has selected a variety of spots – a baker’s dozen, in fact – where incredible quality is baked in.
FARRO
Bristol
Bradley Tapp is so committed to exceptional bread that he stone-grinds half of Farro’s flour on site using an imported granite mill. The grains used include the ancient wheats emmer, spelt and einkorn – collectively known as farro. Grinding and sifting UK whole grains in this way, Bradley is able to retain varying proportions of the flavour-packed
