During the KPM markets, after the initial rush when there is a spare minute, Stephen Bull may be seen nipping away from his table of tarts and pies, making a beeline for the croissants of Forest Bakehouse. Every time he comes back with the same comment: ‘really very good, their croissants’. So why not make a visit to Forest Bakehouse in Longhope and see the operation that produces the source of this regular diversion? We decided to go for lunch. We went the long way round -May Hill make look close, but always seems round the next bend – but it seems there is no ‘best’ way to get there from Kempley. As the crow flies not far, but tricky, so we are lucky to have this bread at every market, I’d say!
The Bakehouse café makes an excellent outing (open Wednesday onwards). On the daily menu were sourdough toasties and soup plus a basket of their bread; they make such brilliant bread all round. We had a toastie each: one garlic and mushroom, the other goats’ cheese. Washed down with a cup of tea. This is a working bakery, with no frills, no chintzy Cotswold touches. Giant sacks of Shipton Mill flour separate the eating area from the fridges. There are the commercial ovens, a kneading table, and to the side a small preparatory kitchen. There is a bowl of tasters, so we had a go at the gluten free orange cake and brownies, but in the end went for a cherry frangipani tart, and several croissants (to take home).
It is a delightful set-up. All appetising. Rather pleased, in a way, that Forest Bakehouse isn’t in my village otherwise it would be a toastie-a-day. The café was busy on a quiet January Wednesday. We had a warm welcome as fellow marketeers. Or perhaps anyway. Go and enjoy!
Thanks Annie (Bull) for sharing your experience & explaining Stephen’s regular absences during the market.