Farro

The story

Farro Bakery Bristol: Award-Winning Mill and Ancient Grain Loaves

The Mill and the Grain

Farro serves Bristol as an independent bakery and city mill, turning locally sourced ancient grains into loaves defined by depth and character. The kitchen stone-mills its own flour to preserve the germ and bran, which commercial production often removes. Grains arrive from farmers across the South West who prioritize soil health over yield and farm without chemicals. Each loaf undergoes a longer fermentation using natural sourdough cultures, unlocking the full aroma and nutrition of the crop.

Pastry and Seasonal Sweets

The pastry counter changes throughout the year, drawing on regional ingredients for treats like the honey and almond croissant. Dough receives twenty-seven layers of cultured butter to achieve a super flaky texture and distinct richness. Pastéis de nata combine freshly milled local grain with organic dairy and usually disappear before midday. Visitors also seek out the canelé, described by reviewers as totally unmissable.

Recognition and Daily Rituals

The Good Food Guide awarded this bakery a Local Gem status, praising the commitment to perfect baking over sandwich menus. Customers collect takeaway orders near the Bearpit roundabout while enjoying specialty coffee from Triple Co Roast. The shop features small-batch espresso selected via direct trade and rotated seasonally. An einkorn wheat loaf rounds out the offering with its incredible depth of flavour.