Since 1961 much of the bread produced in the UK has been made using the Chorleywood Bread Process. This speeded up, commercialised procedure involves the addition of a whole host of ingredients that, in my opinion, have no place in a loaf of bread: emulsifiers (usually E471 or E472e), improvers, ascorbic acid (or E300), vinegar added as a preservative and relatively large amounts of unhealthy fats and salt.
If the resultant tasteless, slimy, sliced white loaf represents all that is bad about food in Britain today then Bondgate Bakery is going some way to redress the balance towards all that is wholesomely good.
The malt house loaf is my favourite; made with wholemeal flour with added flaked malted grains for a crunchy texture, it makes for almightily tasty bread.There is an equally impressive range of pastries and cakes including pain au chocolate, croissants and cinnamon Danish swirls, iced buns, brownies, flapjacks, parkin, Yorkshire curd tart, oat and muesli bars, slices of fruity oat crumble, frangipan and bread pudding.
They do a nice line in savouries, pizzas and flans too and also have a number of options for gluten and wheat free products, sugar free and vegan options.
For me Bondgate Bakery restores meaning to life itself, but also to the prose of English poet, Robert Browning:
30 Bondgate, Otley, LS21 1AD