The city of Bath has long boasted one of the finest cheese emporiums in Britain. But only in the last few years has it also had a bakery to match.
French chef Richard Bertinet moved down to Bath in 2005, and opened a cooking school the next year. He also opened a very excellent bakery...
The problem was, it was only open on Saturday mornings.
Until recently, this once a week event was the only way to get hold of these fine breads and pastries.
With Easter not so far off now, one of the featured pastries is hot cross buns...
One thing about bakeries: the people running them tend to be very friendly and welcoming, No doubt it's because of that warm heady yeasty arorma perfuming their premises.
Bertinet's bread selection is not that extensive, but it's wonderful to buy it straight out of the oven.
Our favourite remains the sourdough campagne style loaf. One of these fellows is enough to last a week.
It's a loaf that the French master-baker Lionel Poilâne himself would have been proud of.
Just recently this range of Bertinet breads have become available daily from a deli in the centre of the city…
The word is out in this foodie city — and inevitably there is plenty of interest.
I always enjoy your tff posts, and now it's big fun following you on your travels as you show us how people do food elsewhere. (That bread looks delicious and I enjoyed a vicarious slice of the sourdough campagne.) Thank you for taking the trouble to report back to all of us.
--Julian
Posted by: Julian Bamford | 02/28/2011 at 12:15 PM
Thank you, Julian, for dropping in to comment.
As with the Food File, I always take a prodigious number of photos — so this is my way of sharing them.
Hope you enjoy... we're only just setting out!
Posted by: tokyo food file | 02/28/2011 at 02:31 PM
Bakery Food is always very close to me and specially French master-baker Lionel Poilâne himself would have been proud....Great blog with very nice writing...!
Posted by: wedding catering los angeles | 05/07/2011 at 04:21 PM
Yes indeed, this is seriously good bread.
Many thanks for the comment. It's always nice to know someone is actually looking at the posts I put up here. There are still quite a few posts to come which will slowly go up over the next couple of weeks, detailing the rest of our visit to Spain — and back!
Posted by: foodfile | 05/08/2011 at 08:48 AM
Sou fã do bertinet assisto o vídeo dele trabalhando amassa várias vezes não me canso sou apaixonada em fazer pão fico sempre tentando copia-lo para fazer um pão próximo do dele não e facil mas sempre tento chegar lá e vou conseguir
Posted by: Maria de cássia coutinho | 10/25/2015 at 11:13 AM