Hunks of crusty sourdough, cinnamon-dusted buns, glossy plaits of challah and hand-stretched pizza: Britain’s dough game is changing. Who doesn’t want to feast - visually and literally - on the results? This book presents a profusion of exciting new bakeries, such as London bread royalty E5 and TOAD (both pioneering sustainable farming practices with UK-grown grain) to Manchester-based fermentation experts Pollen, whose croissants take four days to produce from start to finish.