19 stores · curated ORBIS register
British pastry argues scones against croissants over afternoon tea, and the French bakers have won a few rounds. Maison Bertaux serves French pastries and Eccles cakes as a London institution. Hart's Bakery bakes sourdough and pastries with Laura, Pete and their team at the ovens. The Bertinet Bakery makes artisan sourdough and croissants from French baker Richard Bertinet. Ask for an Eccles cake warm, when the currants still sing before the pastry cools and goes quiet.
New Bond Street Place, Bath
Founded by French baker Richard Bertinet, this Bath bakery turns out sourdough and viennoiserie by hand. Croissants, pastries and a cafe have made it a fixture of the city's food scene.
Best for Artisan sourdough, croissants and pastries
132 Bruntsfield Place / Online
Locally founded fashion and lifestyle retailer carrying clothing, accessories and homeware across a small Edinburgh-area group.
Best for Whimsical blend of clothing and living — vibrant threads, quirky homewares
London / Soho
Greek Street's French pâtisserie — since 1871. Eccles cakes, mille-feuille, and upstairs art gallery.
Best for French pastries, Eccles cakes, oldest pâtisserie in London.
Manchester Vt / United Kingdom
Founded in 1977 as a small Manchester fudge shop, Mother Myrick's is best known for the buttercrunch toffee Ron began making that first year, alongside caramels, chocolate assortments and its Lemon Lulu cake. The retail store still sells over the counter while a full online cart ships cakes and confections nationwide.
Best for Confectionery, chocolatier, buttercrunch-toffee, bakery, caramels
Manchester / United Kingdom
Bernard and Margaret Slattery opened this Whitefield bakery in 1967; it is now run by the third generation, still baking fresh bread and hand-piped celebration cakes on the premises alongside handmade chocolates. The ground-floor shop sells confectionery and build-your-own chocolate bars, while the upstairs Masons dining room serves breakfast through afternoon tea.
Best for Third-generation daily-baked bread, wedding cakes and handmade chocolate
Bernard and Margaret Slattery opened their Whitefield bakery in 1967; more than half a century later it remains family-run, now in its third generation. The business grew into a combined bakery and chocolatier, producing fresh bread daily alongside hand-piped celebration cakes and handmade chocolates, all made on the premises rather than bought in.
The ground-floor shop sells that full range, confectionery, gift hampers and build-your-own chocolate bar kits, while upstairs, the Masons dining room serves breakfast, lunch and afternoon tea in the same historic Whitefield building the family has occupied since the business began. Slattery describes itself as award-winning, though it does not itemize which awards on its site.
The chocolate side of the business is seasonal in practice: during warm weather the bakery holds internet chocolate orders rather than risk shipping products that could melt in transit, a small operational detail that underscores how much of what Slattery sells is still made and handled by hand rather than mass-produced.
Bene't Street, Peas Hill
Aromi makes Sicilian-style sourdough pizza al taglio, arancini, cannoli and gelato from cafes on Bene't Street and Peas Hill in central Cambridge. The kitchen bakes focaccia and pastries to recipes rooted in Sicily.
Best for Sicilian pizza, pastries and gelato
420 Hope Street
The Browne family has been baking bagels and pastries fresh each day at 420 Hope Street since 1994. The independent shop is a Bristol breakfast fixture, open Tuesday through Sunday.
Best for Fresh bagels and pastries
English Village (Cahaba Road)
Continental Bakery hand-shapes European-style breads and pastries daily at its Cahaba Road shop in Birmingham's English Village. Orders for the made-from-scratch bread require 48 hours notice, though walk-in items are available same day.
Best for Made-from-scratch bread require 48 hours notice
Continental Bakery opened on Cahaba Road in Birmingham's English Village in 1985, founded by Carole Griffin, a Birmingham native who had studied French and English at Rice University and considered midwifery before deciding to open a bakery instead. She'd spent years traveling before returning home with the idea of creating a neighborhood gathering spot built around artisanal bread and pastry of a quality Birmingham hadn't seen -- Griffin had projected the shop would break even within six months; it did so in three weeks. Ten years later she added Chez Lulu, a French cafe next door, expanding the block into a combined bakery-and-restaurant destination that's remained a fixture of English Village since. The bakery still turns out made-from-scratch, hand-shaped breads and pastries daily, prepared by its own bakers rather than shipped in, with online ordering now available for pickup or delivery. Griffin ran both businesses for four decades before retiring in 2025, handing over a shop whose founding premise -- a place for neighbors to trade ideas over good bread -- has stayed intact since the doors first opened under her ownership in the 1980s.
Sheffield / United Kingdom
Since 2012, Forge Bakehouse has hand-made White Peak sourdough and pastries across six Sheffield locations, including a stand inside the train station. Croissants and Portuguese custard tarts round out a case where coffee is also ground fresh per cup.
Best for Handmade White Peak sourdough and Portuguese custard tarts
Forge Bakehouse opened in Sheffield in 2012 and has since grown from a single shop into six locations across the city, including a stand inside Sheffield train station — a foothold that puts fresh bread and pastry in front of commuters rather than only neighborhood regulars. Everything is described as made in-house by a team of artisan bakers and pastry chefs, with the bakery's White Peak sourdough as a signature loaf named for the national park just outside the city. The pastry case runs through French standards — croissants, pain au chocolat, almond croissants — alongside Portuguese custard tarts, a combination that reads more like a modern European bakery than a strictly traditional English one. Coffee gets the same hands-on treatment as the baking: rather than running on autopilot machines, staff dial in and grind fresh beans for each cup, treating the drink as its own craft rather than an afterthought to the pastries. Customers can order ahead for click-and-collect online or buy directly at any of the six shops.
Temple Meads
Laura, Pete and their team bake sourdough, pastries and seasonal cakes in a Victorian railway arch beneath Temple Meads station, where oven, counter and seating share one open room. Customers can watch the bakers at work as they order.
Best for Sourdough and pastries
Fore Street, Fowey
A butcher and delicatessen trading since 1974, selling grass-fed beef from the family's own Red Ruby and Dexter herds at Kilhallon along with award-winning sausages, bacon and hog's pudding. The deli counter carries dozens of cheeses in summer plus chutneys, biscuits and crackers.
Best for Cornish meat and cheese
The King's Mile, Canterbury
Madame Oiseau is a chocolatier on the King's Mile behind Canterbury Cathedral, hand-making filled chocolates and truffles in the French and Belgian tradition. The small shop sells its confections loose and boxed, from single pralines to gift selections.
Best for Handmade chocolates and truffles
Market Place (The Corn Hall), Cirencester
Chef Bob Parkinson runs this open-kitchen brasserie and deli counter in the Corn Hall on Market Place, cooking Mediterranean-leaning plates from produce sold a few steps away. The shelves carry house dressings, oils and charcuterie alongside cheeses, fresh pasta and pastries baked on the premises.
Best for Deli provisions and all-day brasserie dining
Salisbury, Wilton, Wiltshire
Harold Reeve founded this craft bakery in 1952, and it still bakes bread, cakes and pastries fresh each day at the Wilton Bakery. Several Salisbury shops carry the range, along with made-to-order sandwiches and catering.
Best for Traditional bread, cakes and pastries
Stirchley (Pershore Road)
A Stirchley confectioner producing small-batch fudge in inventive flavours from its Pershore Road premises. The sweets are made by hand on site rather than bought in.
Best for Artisan fudge
All Saints Passage
The Cambridge Cheese Company sells British and Continental farmhouse cheeses from a small shop on All Saints Passage, cutting wedges to order beside charcuterie, chutneys and biscuits. Staff wrap the cheeses fresh and assemble hampers for local customers.
Best for Farmhouse cheeses and charcuterie
High Street, Burford
A specialist cheesemonger stocking British and continental cheeses with a strong showing of Cotswold and West Country makers, alongside chutneys, biscuits and charcuterie. The Burford shop is one of three small branches the company runs across the region.
Best for British and Cotswold cheeses
Toxteth, Liverpool
Founded by designer-turned-chocolatier Rebecca Birtwistle, Toxteth Chocolate makes small-batch bars and confectionery from a base in the Toxteth neighbourhood. The bright, illustration-led packaging and flavour choices are deliberately rooted in the colour and variety of the surrounding community.
Best for Artisan chocolate bars and gifts
Moray / United Kingdom / Online
Walker's has baked shortbread, biscuits and oatcakes from original family recipes in Aberlour, Speyside for more than 125 years. It holds a Royal Warrant of Appointment from King Charles III as official supplier of shortbread and oatcakes, and sells its tins and gift hampers through its online shop and outlet store.
Best for Royal Warrant Scottish shortbread from a 125-year family recipe
Walker's has baked shortbread, biscuits and oatcakes from original family recipes for more than 125 years, operating out of Aberlour in Speyside, in the Scottish Highlands, throughout. The business remains family-owned, a rarity at its scale in an industry where many competitors of similar size have long since sold to larger food conglomerates.
Its standing was formalized with a Royal Warrant of Appointment from King Charles III, naming Walker's the official supplier of shortbread and oatcakes to the Royal Household, one of the relatively small number of Scottish food producers to hold the warrant. The range has grown alongside the core shortbread line to include gluten-free biscuits and chocolate-based products, sold in tins and gift hampers.
The brand has also stepped into sport, partnering with tennis player Andy Murray on a handpicked shortbread selection and a limited-edition tennis-themed hamper, pairing its heritage recipes with newer marketing without changing the underlying product.
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