Beyond London - 10 regional bakeries putting their towns on the map

Sourdough bread and pastries on display at Imma The Bakery in Henley-on-Thames

When I first embarked on the task of discovering and documenting Britain’s best bakeries I set myself the goal of uncovering the city favourites, but also the specialist independent businesses tucked away in more remote towns and neighbourhoods. The idea was for the book to tell the stories of bakeries worth making a trip for – whether that’s a 5 minute stroll from your home (in pyjamas), or a mini-break designed entirely around a destination bakery. These ten bakeries, all featured in the second edition of my book wonderfully serve the towns they are located in – making wholesome bread and beautiful viennoisserie that both satisfy locals and thrill visiting bakery fans.

Imma, Henley-on-Thames

The Van Alloys Industrial Estate on the outskirts of Henley isn’t the most glamorous destination, but this unusual location makes Imma even more of a revelation. Owner Tona Erreguin’s previous ventures include two philosophy PhDs and running a fine dining restaurant in Mexico. Preferring the title ‘Head Chef’ to ‘Baker’, she brings culinary flair and creativity to Imma’s goods (the orange curd and meringue pastry, finished with a scalding-hot blast from an iron, is just one example of her anarchic food alchemy).

But Imma also do the classics very well. Their Oxford Country Loaf, with a beautiful leafy illustration scored into its crust, was declared the best sourdough in the country at Britain’s Best Loaf 2024 competition (Imma added three more gold medals to their haul the following year). Most lycra-clad visitors swing by after a cycle ride and get their goods to go, but if you’re enjoying a slower morning, there are seats to perch on and coffee made from locally roasted beans. immabakery.com

Pump Street Bakery, Orford

The dusty-pink facade of this pioneering speciality bakery has become almost as iconic as the sweet creations they sell inside. Pump Street Bakery was one of the first destination artisan bakeries in the UK and are well known for their craft chocolate, made by hand from bean-to-bar using traditional methods. Located in a 15th-century building on the charming Suffolk coast, the bakery was founded in November 2010 by father and daughter team, Chris and Joanna Brennan.

You’ll find their chocolate at their boutique across the road, but it’s worth sampling a pain au chocolat with your coffee so you can taste it in action, enveloped in addictively flaky pastry. But this isn’t all they’re known for: pick up other Pump Street favourites from the generously stocked counter, including the bear claw (croissant dough folded over a light almond frangipane, finished with a dusting of icing sugar) or their excellently humble Eccles cake (butter puff pastry punctuated with currants and raisins). pumpstreetchocolate.com

Orange Bakery, Watlington

It’s easy to adore the father-daughter team behind Orange, who radiate kindness and enthusiasm for everything they do. Al taught his daughter Kitty to bake as a coping mechanism when she suffered from depression, and their shared hobby bloomed into a small business. At one point sleeping next to the oven as it was the only place where she felt safe, Kitty’s love and passion for bread have grown ever since, and she now helps others find the joy in baking with her creative initiatives – most recently the Kitty’s Kits bread mixes.

Each item on the menu has a story, from the Albert loaf, a tribute to Kitty’s brother who prefers white sliced to sourdough (delicious toasted with butter and marmite), to the brilliantly creative half-pizza half-bagel ‘bialys’. Not only are the Orange Bakery team talented; they’re promoting a great cause – 100 per cent of the Kitty’s Kits profits go to Breaducation charity, which gives free bread classes and kits to schools, prisons, food banks and community groups. instagram.com/the_orangebakery/

Chez Maitre, Eltham

Pierre Maitre spent years working in prestigious pastry kitchens before a stint baking at home during the Covid lockdown inspired him to open Chez Maitre in October 2022. After renovating the venue in the old Eltham railway station entirely himself, Pierre set about creating a traditional French sourdough boulangerie with community at the heart of the operation (the staff’s lovely rapport with locals says it all).

Real attention to detail runs through every aspect of Chez Maitre, from the beautiful antique chemist cabinets used to display pastries and cakes, to the speciality coffee beans from UK-based Extract Coffee. The baked goods on offer here show an unrivalled level of expertise and knowledge: immaculately glossy laminated croissants and exemplary baguettes (with awards to prove it) – the perfect vehicle for a classic jambon-beurre sandwich. It is difficult to know what to choose, but the tarts are particularly special. These striking bakes are an ode to the seasonal fruit: sharp, ripe rhubarb sprinkled with crushed pistachios; pineapple and coconut frangipane. Buy them by the slice – or whole, if you’re feeling greedy. chezmaitre.com

Gwyn’s, Horsham

A gem of the West Sussex food scene, this Horsham bakery is owned by Ben Lines, whose extensive cheffing experience includes a stint at triple-Michelin-starred The Fat Duck. Humble in every sense of the word, Ben chose to honour his mother’s great uncle with the bakery’s name. The purpose-built building is refreshingly spacious, an open-plan bakery and cafe, with clean stylish design by Jon May.

Gwyn’s core range includes a variety of sourdough, white and wholegrain loaves, and the pastry section highlights the team’s nut- and sesame-free kitchen with linseed chocolate croissants and seasonal Danishes. But from the sweet pastries, it is the pillowy sugar-encrusted cinnamon buns that are a favourite with regular customers, with their addictive balance of sugar and spice. Order a takeaway coffee (made from ethically sourced beans that are roasted locally, of course) and appreciate the brilliantly cheerful illustrated paper cups by Tom’s friend, Joanna Hu. gwynsbakery.co.uk

Oast, Margate

This lovable neighbourhood bakery is found in Margate’s hippest district, Cliftonville. Run by husband-and-wife team Will and Charlotte, Oast is named after the buildings synonymous with the Kent countryside (the area’s Oast Houses, with their signature conical roofs, were traditionally used to dry out hops). It is a calming space, with muted dark green tones and communal wooden tables that encourage long, relaxed brunches. Both Will and Charlotte grew up and met in Kent, but baker Will learned his craft in Edinburgh’s artisan bakeries.

Oast offers a wide range of breads, from sourdoughs to rye, yeasted loaves to sweet buns, which all sell out fast. The counter offers an enticing selection of pastries (cheesecake cookies and pumpkin-spiced buns are highlights), plus sandwiches to enjoy with a perfectly poured coffee from nearby Curve Coffee Roasters. oastmargate.co.uk

Credit: Joe and Charlotte (@joeandcharlotte)

Angel Bakery, Abergavenny

Abergavenny is a Welsh town known for its artisan food businesses and local creativity, and The Angel Bakery and general store is found at its heart. When it opened in 2016, two bakers (Sophie Kumar and Polly Hunter) made everything from long-fermented sourdough breads to immaculately laminated pastries. The team has grown, thanks to increased demand, and Angel also now supplies wholesale customers.

There is a lot of choice when it comes to choosing your breakfast here: fresh fruit Danishes are delightful (often showcasing a seasonal stone fruit like peaches or plums) and their satisfying, sugary brown butter and hazelnut cookies are perfect with a coffee. But it is the assortment of breads that defines this bakery: opt for bouncy focaccia (which also features in their hefty sandwiches) or one of their five organic sourdough loaves. Set within the bakery, the shop is a wonder emporium of artisan foods and produce, all sourced from like-minded, eco-conscious companies. theangelbakery.com

Aran Bakery, Dunkeld

If you are journeying to the Highlands, stop here en route. Found in the quaint town of Dunkeld, Great British Bake Off alum Flora Shedden is behind this beautiful business, with its whimsical floral entrance and chic, minimalist branding. ‘Aran’ is an old Gaelic word meaning ‘bread of loaf’, and the name is apt: with seeded rolls and cheddar and kimchi toasties, bread is at the centre of the offering.

Flavour and style go hand-in-hand with everything Flora creates, from the loaves stacked high on the bakery counter to the Danishes adorning her social media feed (including praline or potato dauphinoise). Aran is a feast for the eyes. There are a few places to perch inside, but better to grab your goodies and wander round the picturesque town. aran-bakery.com

Bostock, North Berwick

Everything that comes out of these ovens is reliably delicious, from sourdough breads to precise, French-style viennoiserie. The bakery is co-owned by Lindsay and Ross Baxter, with Ross having trained with Michelin star chefs across the country (winning the Scottish Food Awards’ Pâtissier of the Year in 2018), so it’s no surprise that Bostock’s bakes are brilliant.

Named after a French pastry traditionally made with leftover bread and almonds, Bostock’s version is unique, made using a croissant loaf as the base. Dab hands at all things dough, they are known for their sourdough bread (made over 36 hours with organic flour) and bulky almond croissants, as well as the eponymous bostocks. The original bakery, a staple on the high street, can feel cramped at peak hours, but the newer East Linton branch is airier, popular with larger groups and cyclists cruising along the dramatic North Berwick coastline. bostockbakery.co.uk

Rye Bakery, Frome

Just off Frome’s main street, in a glorious, lovingly restored former church, is Rye Bakery. Set up in 2017 by enthusiastic Frome locals Owen and Amy, the bakery was born from a seriously foodie background: Owen spent over ten years honing his skills working with bakers around the world, specialising in viennoiserie and sourdough bread, and met Amy (who previously cooked at Owen’s mum’s cafe) through their shared love of food. After a run of pop-ups making pizzas at festivals and markets, the couple started Rye, showcasing their passion for local grains to make their celebrated sourdough.

The space is grand but has a welcoming feel, bustling with kids or groups of friends eager to relax over a baked snack and a good cup of coffee. Everything on the Rye counter is utterly divine, from glossy croissants to dense chocolatey brownies – and the lunch menu will convince you to stay for your next meal, too. rye-bakery.com