The Daily Knead

Totnes gained an artisan bakery when this one opened, and the approach is refreshingly unfussy: everything made by hand, in small batches, in the bakery itself. The sourdough loaves and focaccia are fermented slowly, the traditional way, for flavour and easier digestion. Ingredients come from Devon producers wherever possible, which keeps food miles down and the local economy ticking. The menu shifts with the seasons rather than staying fixed.

Expect artisan bread, buttery pastries, cakes and properly brewed coffee, all baked fresh each morning and set up for takeaway. It is closed Mondays, open Tuesday to Saturday from 7.00am to 2.30pm and Sunday from 8.30am to 2.30pm, though the caveat on the door is honest enough: or until they sell out. Go early if you have your heart set on a particular loaf.