If you’ve ever found yourself down the side of Temple Meads station around lunchtime, you might have noticed a curious scrummage of people emanating from one of the tunnel shaped spaces. This is probably Hart’s Bakery. Naturally I swung by to see what all the fuss was about
Bread is something I eat almost every day, but for years I bought the fairly typical branded loaves stocked in most supermarkets, used to the eternal softness and addictive sweetness that comes with these loaves. It was the writer Michael Pollen who opened my eyes to a deeper understanding of bread and the wonder of sourdough with his book ‘Cooked’. A few years later I found myself living in rural Canada, in possession of my own sourdough culture and churning out four loaves a week of pretty decent bread for the people I lived with. Fortunately, Bristol has recently seen a growth in artisanal bakeries, and the East Bristol Bakery was my first port of call.