October 26 Bakery

The only drawback to baking my own sourdough most Saturday mornings is that I don’t get to visit this bakery as often as I’d like.
The bread the girl makes here is absolutely top notch. Chewy, burnished crusts revealing soft holey insides. A good bit of tang on the loaves too. It’s proper bread made by a proper baker who loves what she does and is keen to natter to bread bores like me and reveal her secrets. Not cheap. But good sourdough never is because it takes time. And time is money. I would buy a loaf of this girl’s stuff over 10 loaves of tasteless pap from some of these other trendy so called bakeries any day. If you live even a couple of miles from here, it’s worth the detour.
Who’d have thunk it? Askew Rd with a good butcher and a good baker. What next? Diptyque opening up where the old crack den used to be?