BREAD
9 TO TRY UK bakeries
Fresh loaves at The Dusty Knuckle
LOVINGLY ARTISAN, KENDAL
Having picked up numerous awards during a highly successful 2019, Aidan Monks’ Lovingly Artisan is a true star among the UK’s current crop of bakeries. His signature loaves are made with heritage grains using double fermentation and a sourdough starter he personally created. The range includes a five-grain rye and a sourdough made using einkorn — one of the oldest grains available. MUST-TRY: The mature cheddar and chilli loaf, which won a Gold Medal at the World Bread Awards 2016.
lovinglyartisan.com
KARAWAY, STRATFORD, LONDON
Traditional rye breads from the Baltics and Russia are the order of the day at Karaway. A multiple winner at the Great Taste Awards over the past few years, each of Karaway’s rye loaves has its own unique starter. Some are matured for as long as 48 hours while others use a pre-fermentation technique called scalding, which results in a moister, slightly sweeter bread. MUST-TRY: The signature Lithuanian scalded rye, which won three stars at the Great Taste Awards 2017.
karawaybakery.com
THE DUSTY KNUCKLE BAKERY, DALSTON, LONDON
This creative bakery began life in a shipping container in a car park. Now in a much bigger premises (but still in that same car park), it produces handcrafted sourdough loaves with thick dark crusts, as well as cakes and pastries. Most impressive is its social employment programme, which provides training to young people who have previously struggled to find employment. MUST-TRY: The wonderfully soft white potato sourdough.
thedustyknuckle.com
PAUL RHODES, GREENWICH, LONDON
Even if you’ve never been to Paul Rhodes in Greenwich, there’s a good chance you’ll have tried the master baker’s bread — Rhodes produces a huge range of artisan loaves for hundreds of cafes, Michelin-starred restaurants, delis and hotel groups across London. Although the bakery uses local ingredients, there’s a definite French focus here, with crusty baguettes and pain de campagne loaves among the goods on offer. MUST-TRY: The fig, apricot and rosemary sourdough.
paulrhodesbakery.co.uk
TALGARTH MILL, BRECON BEACONS
While most artisan bakeries will proudly tell you about the specialist flours they use, there aren’t many that can say they actually make their own flour. At Talgarth Mill, however, every loaf is made with wholemeal flour from the community-run, water-powered flour mill. The flour has won numerous Great Taste Awards and is used in a huge variety of loaves, from spelt and sourdough to malted granary and sesame rye. MUST-TRY: Bara brith, a Welsh bread made with dried fruit and soaked in tea overnight.
talgarthmill.com
NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL 47
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