Which bakery for which bread?
- Traditional bakers – tin loaves, bloomers, cobs, farmhouse loaves, rolls and barm cakes
- Artisan and sourdough bakeries – country sourdough, wholemeal, seeded and heritage-grain loaves
- French bakeries – baguettes, pain de campagne, brioche
- German and Polish bakeries – rye breads, pretzels, poppy-seed rolls
- Turkish and Middle Eastern bakeries – pide, simit, Arabic flatbread, Persian barbari
- Caribbean bakeries – hardo bread and coco bread
- Asian bakeries – Japanese shokupan and soft milk loaves
Keeping bread fresh at home
Crusty bread is best stored cut-side down on a board, or in a paper or linen bread bag, for a day or two. A bread bin helps keep a steady humidity. Avoid the fridge, which makes bread go stale faster. For longer storage, slice and freeze – most breads freeze very well and can be toasted straight from the freezer.
To revive a day-old crusty loaf, run it briefly under the tap and put it in a hot oven for five to eight minutes.
Delivery and subscriptions
Many bakeries now offer click-and-collect, local delivery or weekly bread subscriptions. Some craft bakers also supply farm shops, delis and veg-box schemes. If a bakery sells out early, a subscription or reservation is the easiest way to guarantee your loaf.