Olive Magazine

BRITAIN’S BEST BAKERIES

FARRO BAKERY

BRISTOL

long-time regular at local food markets, Farro opened its first retail location just over a year ago. “Market trading is no joke,” says owner and baker Bradley Tapp. “Early starts and essentially setting up a whole shop for a few hours? I’ve got big respect for all the market traders out there.” One of the most welcome differences since moving the operation to a retail bakery, says Bradley, is that you’re not subject to the weather. “Nothing worse for croissants than a warm, drizzly day. They lose all their flakiness.” During lockdown, Farro rethought its approach and changed the kind of baked goods it produced. Croissants, for example, sold unbaked and frozen. That way, customers could bake them at home themselves, filling their kitchens with the smells of an artisan bakery.

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