Bakers born & bread

It all began in a garage in the Gloucestershire countryside in 1995. Now 22 years and a whole generation later, The Authentic Bread Co. are hard at work, baking tempting Easter tarts and crossing hot buns just for us.

Alan Davis; a telephone engineer for over twenty years loved to holiday with his family in France, where his passion for real bread was born in the boulangerie. It was there he set about changing not only his career, but the way we bake and eat back home. With this he took to his garage, where he'd combine top-notch organic ingredients with care and patience to craft a real (authentic, you might say) alternative to what he saw as the mass produced, lifeless loaves found in supermarkets.

Fast forward to 2017 and the bakery is thriving in its new home a little way down the track on Strawberry Hill Farm. Alan is enjoying his retirement, safe in the knowledge that three of his children; Emily, Sophie and Alex share his passion for sustainable baking with no added nasties.

"Bread's too often seen as just a way to get sandwich filling in your belly." Alex tells us while we watch his bakers expertly knead and shape the latest batch of their delicious new bake at home breads by hand. "Our aim is to make bread the main event again." and having tasted them dear reader, we think they may just have cracked it.

“Our aim is to make bread the main event again.”

Abel & Colers have been loving their loaves for over a decade now and this year they're putting on an Easter spread you won't find anywhere else. There's spectacularly scrumptious Sticky Toffee Pudding Hot Cross Buns (and Chocolate Orange ones too) as well as the traditional sweet, hazelnutty Cozonac loaf, specialty of Chabba, the jolly Hungarian baker.

Most importantly, they work hard, keep their people happy and are always trying new things. No matter what time of year, The Authentic Bread Company bake expertise and passion into every last bite.