by Milly Kenny Ryder (Author)
- Baking is booming and Britain has the best of it: step this way for pastry heaven
Hunks of crusty sourdough, cinnamon dusted buns, glossy plaits of challah and hand-stretched pizza: Britain's dough game is changing, and who doesn't want to feast (visually and literally) on the results? A plethora of exciting new bakeries are rising up, from London bread royalty E5 and Toad (both pioneering sustainable farming practices with UK-grown grain) to Manchester-based fermentation experts Pollen, whose croissants take four days to produce from start to finish. Look no further for Britain's finest bakes.
Author Biography
Milly Kenny-Ryder is a food and travel writer and co-founder of Weekend Journals, independent guidebooks sold across the UK and beyond.
Number of Pages: 240
Dimensions: 0.92 x 8.31 x 5.92 IN
Publication Date: December 18, 2024
