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Lovingly Artisan
Cumbria, Kendal - Bakery
Baker Aidan Monks was on the sourdough scene long before it became fashionable. In fact, he first set up shop in Kendal in the late ‘80s and has built a mini empire in the North West that continues to rake in the plaudits. Exclusively British organic flours are baked into a wide range of loaves and pastries that are available for delivery country-wide and are sold over the counter in Burneside, Altrincham Market, Kirkby Lonsdale’s weekly market, and at the Kendal HQ, which is a worthy detour for any Lake District visitor. Favourites from the range include the khorasan loaf, Northumberland rye and the flavoursome, buttery croissants which, with a specialty coffee from neighbouring Rinaldo’s, makes for the perfect mid-morning treat.
Latest articles
To eat: Longstraw Bakery's recipe for wholemeal chocolate chip cookies
PUBLISHED ON 27 Mar, 2025
Working directly with Somerset farmers through the South West Grain network, James Cartwright and Frederica Bullough have been serving up the model of an accessible, sustainable food system alongside their delicious bakes since 2022. Here is their chocolate chip cookie ...
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Cereal: the making of a radically rural Scottish bakery
PUBLISHED ON 27 Mar, 2025
At the end of summer 2024, British Chinese baker Wing Mon Cheung and her partner Niall Furlong packed their belongings into the back of a van and set out from Bath. Journeying north for 625 miles would take them to ...
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News bites | Wednesday 26 March 2025
PUBLISHED ON 26 Mar, 2025
The latest news from The Good Food Guide.
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Britain's Best Bakeries 2025
PUBLISHED ON 24 Mar, 2025
Want to get a flavour of Britain’s best bites? Our advice: head to a bakery. In celebration of Britain’s modern baking boom, we’ve travelled hundreds of miles in search of sensational Danish pastries, fresh, flaky croissants and full-flavoured loaves to ...
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To eat: Higher Ground's recipe for an Isle of Mull cheddar tart
PUBLISHED ON 21 Mar, 2025
Best Local Restaurant Higher Ground puts British produce at the forefront. Their cheddar tart has been a mainstay of the menu since they opened, and this one uses a Scottish cheddar from the Isle of Mull.
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Unreserved: Want to recapture the ‘lockdown spirit’? Get to your best local restaurant, says Jimi Famurewa
PUBLISHED ON 21 Mar, 2025
Most restaurant critics will be familiar with the profession’s equivalent of a bat-signal. I do not mean this in the literal sense of a spot-lit logo in the night sky. No, I am talking about the digital message flares ...
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