30 editor picks across United Kingdom.
30 bakeries worth the trip across United Kingdom, editor-ranked by TableJourney. All United Kingdom guides.
Rachel Morgan and Emily Cuddeford's Brunswick Street bakery in Edinburgh, opened 2015, the city's reference sourdough kitchen and the most-loved doughnut.
TipDoughnuts sell out by 11:00 on Saturdays. Brunswick Street is takeaway only, so plan to eat yours on the walk.
Darcie Maher's Lannan Bakery on Hamilton Place in Stockbridge Edinburgh, opened July 2023 and expanded in 2025, a scratch-made viennoiserie counter.
TipQueues form from 6am on weekends and the rack often sells out by 11am; the pantry next door stocks loaves and pantry goods past midday.
Olly Gold's laminated-pastry counter in Hackney London, opened 2016 on Richmond Road, runs the city's most-photographed viennoiserie and a Pophams Pizza.
TipBacon and maple Danish sells out by 10:00 on a Saturday. The Islington site at 36 Prebend Street has identical bake but quieter queues.
Bostock Bakery on St Stephen Street in Stockbridge Edinburgh, opened 2020 by Hamish Saxton, a sourdough-and-pastry kitchen with daily-changing croissants.
TipSaturday morning queue runs out the door. Order ahead through the Square online shop to skip the wait.
Twelve Triangles Portobello on the high street near the beach in Edinburgh, the seaside branch of the Leith bakery that bakes naturally leavened sourdough.
TipTakeaway only on this site; doughnuts and morning buns clear out by 10am on summer weekends.
Ben Mackinnon's railway-arch bakery beside London Fields station in Hackney London, opened 2010, mills its own organic flour and ships Hackney Wild sourdough.
TipThe Sunday morning canal-side queue runs 30 minutes; weekday opening at 07:30 walks in. Cinnamon buns sell out by 11:00.
Sunday Times-listed Manchester bakery by Ancoats Marina, baking sourdough loaves and laminated pastries. The cinnamon morning bun is the menu's calling card.
Hart's Bakery laminates and bakes everything inside a Victorian railway arch under Bristol Temple Meads, the send-off pastry stop before any train.
TipIt is under the station approach ramp, not on the concourse; allow ten minutes before your train for the queue.
The Palmerston restaurant's bakery counter on Palmerston Place in Edinburgh, opened 2021, selling the day's bread from the kitchen at the end of restaurant.
TipStock varies by day; show up at 16:00 sharp. Sourdough and cinnamon buns go first within the first 20 minutes.
Nichola Gensler and Martin Hardiman's railway-arch bakery in Bermondsey London, opened 2010, runs organic sourdough, viennoiserie and panettone delivered.
TipAlmond croissants come out at 09:00; arrive early on Saturdays. The Primrose Hill, Pimlico and Waterloo shops sell same-day bake but quieter queues.
Ancoats bakery in Manchester run by Baneta Yelda and Neil Large; cardamom buns and pizza doughs filled with cheese. Open wed-sat 08:00-14:00.
The Company Bakery on Easter Road in Edinburgh, opened 2018, a Leith sourdough kitchen and cafe with fresh-from-the-oven pastries and a small lunchtime.
TipCinnamon buns sell out by 11:00. Online preorder for collection is the only reliable way on weekends.
Lovecrumbs cake shop on West Port in Edinburgh, opened 2010, a tea-and-cake counter in a Grassmarket-adjacent townhouse with a daily-changing slice counter.
TipWalk in only; the upstairs nook holds four for a quieter window.
Valvona and Crolla's bakery shelf on Elm Row in Edinburgh, baking within the city's longest-running Italian deli opened 1934, with focaccia and Sicilian.
TipPanettone preorder list opens 1 October each year; the boxes sell out by mid-December.
Matthew Jones's bakery counter inside Borough Market in London, opened in 2013, runs hand-rolled doughnuts and a bakery school in the railway arches just.
TipThe vanilla cream doughnut is the marquee bake. Their bakery school runs day classes for £150; book through their website three weeks ahead.
Old corner-shop bakehouse on a leafy Forest Range corner in Levenshulme, founded by an ex-Pollen baker. At 40 Forest Range. Booking recommended.
Edinburgh Larder's bake counter on Blackfriars Street in the Old Town of Edinburgh, opened 2009, baking Scotch pies, sausage rolls, sourdough loaves.
TipPies are at the counter from 11:00 to lunch; loaves sell through the morning. Friday list runs on the website.
Cottonrake is an artisan bakery on Great Western Road in Glasgow's West End, baking sourdough, laminated pastries and cakes for a loyal Kelvinbridge crowd.
TipGet there early for the laminated pastries; the almond croissants and cruffins tend to sell out by lunchtime.
Freedom Bakery is a Glasgow social-enterprise bakery that trains prisoners in the craft, slow-fermenting sourdough sold through cafes and shops citywide.
TipThere is no shopfront at the bakery itself; look for Freedom loaves at Glasgow delis, cafes and farmers markets.
Max Tobias's social-enterprise bakery in a Dalston car park in east London, opened 2014, runs sourdough sandwiches, pastry and a youth training program.
TipSalt beef sandwich is the marquee fill. Sunday roast bread loaf sells out by 13:00. Outdoor seating only in summer.
Jeremie Cometto-Lingenheim and David Gingell's bakery-cafe on Newington Green in north London, opened 2019, runs sourdough, simple pasta lunches.
TipThe Brixton arch sibling on Atlantic Road is the south-London twin. Both close by 16:00 on weekends.
Welsh-influenced bakery cafe on Tib Street in Manchester's Northern Quarter. Pic-niq sausage rolls, bara brith, brunch plates and excellent espresso daily.
Pinkmans bakes Bristol's cult sourdough doughnuts and focaccia across five cafes; the Stokes Croft unit keeps the croft in brunch bakes and toasties.
TipBranches at Whiteladies Road, Wapping Wharf, the Cathedral and Westbury-on-Trym bake the same doughnuts if Stokes Croft sells out.
The Bristol Loaf rises organic sourdough at Church Road in Redfield, the certified-organic bread bakery whose loaves stock cafes across Bristol.
TipSister sites in Bedminster and at the Beacon carry the same bake; go early for the weekend pastry run.
Outlier is a coffee shop, bakery and gallery on London Road in Glasgow's East End near the Barras, known for cinnamon buns and almond croissants.
TipIt sits by the Barras, so pair a morning pastry here with a wander round the weekend market next door.
Tantrum Doughnuts hand-makes small-batch doughnuts on Gordon Street in Glasgow's city centre, from brown-butter glaze to seasonal filled rings.
TipThe flavours rotate weekly and the best sell out fast, so go in the morning rather than late afternoon.
Deanston Bakery is a neighbourhood micro-bakery in Shawlands, Glasgow, baking sourdough, viennoiserie and cakes fresh each morning on the Southside.
TipIt is a small Southside counter that bakes daily; go before lunch while the pastry shelves are still full.
Soho's oldest patisserie, opened on Greek Street in 1871, still laminates croissants, mille-feuille and seasonal fruit tarts by hand above the tearoom.
TipThe narrow tearoom seats around twenty; takeaway counter on the ground floor moves faster. Cash discount on small orders.
Pastry counter inside Manchester's Mackie Mayor food hall. Daily-changing tarts, slices and seasonal sweets, the lemon tart is the regulars' first order.
Mark's Bread bakes slow-fermented loaves at the Tobacco Factory on Raleigh Road, the real-bread anchor of Bristol's North Street food strip.
TipIt now bakes from the Tobacco Factory building itself; pair a loaf with the Sunday market downstairs.
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