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OverviewHunks 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. Full Product DetailsAuthor: Milly Kenny RyderPublisher: Hoxton Mini Press Imprint: Hoxton Mini Press ISBN: 9781914314643ISBN 10: 1914314646 Pages: 224 Publication Date: 02 May 2024 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationMilly Kenny-Ryder is a food and travel writer and co-founder of Weekend Journals, independent guidebooks sold across the UK and beyond. Tab Content 6Author Website:Countries AvailableAll regions |
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