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Bristol bakery earns place among UK’s artisan elite
A Bristol bakery has been named among the finest artisan bakehouses in the country.
Farro, in St Paul’s, has earned a place once again in the prestigious Bakers’ Dozen list compiled by the industry magazine British Baker.
The latest recognition follows Farro’s recent nomination at the National Bakery Awards, alongside fellow Bristol bakers Hart’s Bakery and The Bristol Loaf.
It marks the third consecutive year the Brunswick Square-based bakery has been included in the coveted top 13 list, after also featuring in 2024 and 2025.
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Each year, the Bakers’ Dozen highlights Britain’s leading artisan bakeries.
Rankings are decided by more than 100 industry experts, including bakers, suppliers and consultants, who assess quality of ingredients, finished products, sustainability and wider social impact.
This year’s list spans the breadth of the UK, from far-flung Scottish cities to Cornwall in down south.
Farro is one of just two West Country bakeries to make the cut, alongside Gorse in Cornwall.
Heaping praise on the Bristol baker, the magazine described Farro as being “fuelled by a dedication to the craft of baking”.
Opened in 2019 by Bradley Tapp, despite having no formal baking training, Farro has become a standout name on Bristol’s food and drink map.
Spiced buns is a hot favourite among many other artisan baked goods of Farro
The venture itself began from Tapp’s kitchen table in 2015, building a following through regular stalls at Whiteladies Road farmers’ market, where he still trades.
The magazine also commended the team for building a leading bakery brand from just 820 sq ft of floor space.
British Baker went on to highlight Farro’s standout products such as kouign-amann, made with croissant dough and Bramley apple, and babka created using leftover dough.
The bakery mills its own flour using chemical-free grains sourced mainly from South West farmers, and serves coffee from Triple Co in Montpellier.
Farro on Brunswick Square, facing Bond Street, was opened in 2019 by Bradley Tapp
What began as a one-person venture now has grown into a 20-strong operation.
All photos: Milan Perera
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