Britain’s Best Bakeries 2026: the Midlands and Wales
Published 22 May 2026

Former Nottingham Post journalist Bryan Henesey retrained as a baker, worked his way up through several Nottinghamshire kitchens, and eventually set up his own small operation at Sneinton Market Avenues in the heart of the city. The career change has paid off in spades. The sight of a snaking queue will lead you towards his burgeoning range of sourdoughs, dark and complex rye loaves, sweet panela custard tarts and savoury brioche. Small but mighty, and very much worth seeking out.

Brummies have been enjoying an upsurge in quality bakeries, but this tiny one tucked down an alley off King's Heath High Street brings something new. In honing his approach to viennoserie and French-style baking, self-taught Pascal Bishop has built such a following for his flaky, butter-rich croissants, sourdough loaves, crusty baguettes, pillowy focaccia and brioche that a second branch is now open in Stirchley. Pascal uses French organic flours from Moulin Viron, a family-owned flour mill located just outside of Paris, and his unconventional savouries (Marmite and Cheddar swirl), and highly delicious pastries (white chocolate and pistachio pain au chocolat) are ranked among the city’s best baked goods.

Tamara Williams’ shining star of the South Wales baking scene is noted for its wonderful set of baked goods. There are sourdough loaves and buttery, flaky croissants that require a three-day process of mixing, lamination, and shaping, while sausage rolls, swirling cinnamon buns, and leek and potato pasties are standouts with customers. Menu staples include Welsh cakes and focaccia sandwiches. A second location is in Brynmill.

Five years have flown by since Monika Olszewska and Charlie Smith followed their dream of opening a bakery by the sea, and it's been a story of ongoing success among the Fishguard community. You'll often find queues down the High Street for their all-organic sourdough and their seasonal danishes sporting spectacular lamination. So long as you get there early, there's plenty to choose from – perhaps a carrot-cake cruffin, a slice of rum and raisin croissant pudding, or a leek and Stilton savoury.

Housed in a one-time primary school, Small Food is the brainchild of Kimberley Bell – baker, ‘sustainable food activist’ and founder of the UK Grain Lab. It’s not only a genuine community hub, but also a treasured source of organic produce, naturally leavened breads and much more besides. At the centre of things is an eco-conscious, artisan bakery and café, where you can procure sweet and savoury treats to eat in or takeaway. Seasonal hits range from croissants, fruity Danish pastries and cheesecake with blackberry jam to sausage rolls, pies, pizza slices and immense potato and leek scones. Small Food sits cheek-by-jowl with Beam (a bookshop and gallery with its own barrista-led coffee shop).

Daniel and Lauren Cadoo have become an integral part of the local community by producing ‘amazing’ bread at their gem of an independent bakery in the heart of Market Harborough. From ‘really excellent’ sourdough, via traditional yeasted loaves (white tins, wholemeal) to the more unique (for the area) Turkish flatbreads – all are worth trying. The pastries (croissants, pain au chocolat) are made from scratch in the traditional French style, and the sausage rolls are ‘very, very good’. In addition, there are sandwiches and more ‘fun’ baked items such as cheese and Marmite swirls or 'cruffins' with sweet fillings.