Farro

Super proud of the team at Farro, taking up space alongside some of our favourite bakeries in the @fthtsi top 20 bakeries in the UK! Great to see so many bakeries making the list that are championing fresh milled, locally grown flour and supporting local/uk farmers. Proof that the stonemilled fresh stuff simply taste better!✨🌾✨

The team, November 2024 💙 - These beautiful people are what make this tiny bakery✨. So lush to finally get a picture of (nearly) the whole team looking magnificent in their @venturaforeman royal blue attire, thanks @edschofieldphoto ! - #bakery #dreamteam #venturaforeman #uniform

Super chuffed to have been named one of the top 50 bakeries in the UK by the @goodfoodguideuk this year! - So proud of our team taking up space alongside so many great bakeries, including a strong Bristol representation with @hartsbakery & @hilda.bakery 🎉🎉🎉 - Also really great to see so many @swgrainnetwork members on the list this year 🌾💚

New on the counter this weekend - Blood orange, milk chocolate & rye danish - Pastry shell featuring 20% freshly milled @gothelneyfarmer rye and 5% cocoa, filled with confit blood orange, 40% milk chocolate ganache and topped with candied blood orange 🍊 - 📷 @ckmmmmmmmmmm

Christmas pre-orders are now LIVE ⚡️🎁⚡️🎄⚡️ - Head over to (link in bio) We’ve got plenty of festive treats to pre-order, some choice gifts and our 2025 Farro Biscuit tin. - We’ll be taking Pre-orders up until the 20th of December this year for collection for either the 23rd or 24th (Christmas Eve) - The labour of love that is our 2025 Biscuit tin, is always a celebration of the diverse grains we mill at Farro and the flavours they bring to our baking. We’ve pulled together a well balanced box of goodness this year, which we hope has something for everyone✨ - limited production to x200 tins this year for our own sanity, which will be available online, for pre-order only. - This years Collection: - BESITOS DE PECAN (Einkorn) Traditional Mexican biscuits made with ground pecans, maple syrup and Somerset grown Einkorn. - TOASTED OAT & CANDIED QUINCE SHORTBREAD (Oat) Delicate, super buttery shortbread made with freshly milled, toasted shropshire oats and studded with candied quince from Bristol (fresh quince via @mariannebakes ). - BAREBONES 68% CHOCOLATE ORANGE (Emmer) Chocolate dipped decadence. Made with @foodandforest almonds, @bareboneschocolate and freshly zested orange. - APPLE CIDER & CINNAMON RINGS (YQ population wheat) Made with a sweet cider reduction, freshly milled YQ wheat from @gothelneyfarmer and rolled in cinnamon sugar BUCKWHEAT PRALINE & MILK CHOCOLATE BISCOTTI (Buckwheat) Earthy Toasted buckwheat panela praline & 41% milk chocolate. Super crunchy! - MAGENBROT (Rye) Return of the magenbrot! This one featured in our first ever biscuit tin back in 2021 courtesy of @chris_burger_baker . A Soft German gingerbread, made with local honey from Failand. Heavily spiced cake like biscuit with cocoa glaze - Photo credit @benjaminpryor

Exciting opportunity to Head up the team at Farro in 2026✨ - As @benjamin_costello hangs up his blue apron and heads to pastures new, we’re looking for a new Head Baker to pick up the regins at the bakery and lead our team of massively skilled bakers into the next chapter. If you know anyone that might be a good fit, send them our way and please do repost far and wide! 🙏 - Full Job description [link in bio] Bristol-based | Full-time

Made with freshly milled emmer and cross laminated for a super crisp crunch, our new savoury viennoiserie is hitting the counter today! - Currently filled with a Mushroom Duxelles & @westcombedairy ricotta mix and finished with green herb oil and chives. It’s an absolute beauty 💅🏼 - #bristol #bristolfood #pastry #patisserie #baking

🫠🫠🫠It’s melting hot…. - a cool sea breeze and an ocean dip would be sublime or even just a walk in fridge to hang out in, alas we have neither….what we do have however is a delicious new soft serve in the machine, offering a moments respite on the bakery steps. This month we’ve got an Amalfi Lemon & Basil sorbet, with a little mascarpone in the mix to round out the lemon, finished with a dusting of basil sugar…. It’s Super refreshing and icy cold 🧊❄️

Cherry & Buckwheat Eclair🍒 - Choux pastry baked with a Brow farm buckwheat craqulin, filled with cherries and a toasted buckwheat creme diplomat 🫦 - On the counter for the next couple of weekends✨ - 📷 @benjaminpryor

We’re Hiring🍞 - Assistant HEAD BAKER (fulltime) - We’re ideally looking for someone with some time spent in a similar role. However this could also be a good opportunity for an experienced baker who is driven to move into a more senior position, is keen to learn how to support a team and can bring energy and efficiencies to the daily operations at Farro. A well rounded knowledge of baking processes, passion for the craft and an attentive eye are essential. If youre curious to find out more about the position or working at Farro, get in touch via email below, with a little information about yourself and any relevant experience. - [email protected] - 📷 @benjaminpryor ✨

Serving🍦✨✨ - The suns out, It’s unseasonably sticky and everyone needs an ice cream... Which coincides beautifully with the return of our beloved @carpigiani1946 softserve machine to the farro bakery counter. From May till September we’ll be serving a different flavour every month, in a cup or one of our house made einkorn cones which are tasting even more delicious (Thanks to @jjhings !) - The 2025 line up starts tomorrow with some super fragrant alphonso mangos, imported by the local legends @bristolsweetmartltd and some incredible yogurt from Dave and his herd of Guernsey cows @hurdlebrookorganic …. Tasting like a super decedent, icy mango lassi - Open from 8am tomorrow with zero judgement about eating icecream for breakfast x

Tourte de Seigle - Our new bread special this month is a French classic. This thick-crusted, sturdy loaf, has a tight but tender crumb and is made with a blend of 100% freshly milled, UK grown rye & wheat. It’s tasting delicious and looking beautiful after some skillful dialling in by @benjamin_costello . - Rather than getting scored with a razor, the loaves get proofed seam side down so when fipped out on to the peel, to be loaded In the oven, the bottom becomes the top giving it that stunning organic burst as it bakes 💥 on the counter from this weekend - 📷 @benjamin_costello // @rye_aye_man