Farro

BREAD // PASTRIES // COFFEE

Flavourful, nutritious bread. Made using organic grains and flours

31/07/2026

Einkorn & Bluberry galette
-
Rough puff made with Somerset Einkorn & some oak farm population wheat via Fred Price, filled with fat wye valley blueberries and finished with a little vanilla & lime syrup. On all weekend 🫐

30/05/2026

Mondays at Farro
-
For too long now, we’ve not been there, when arguably, you needed us the most… (we’re sorry!)
-
As of next Monday (1st June) the roller shutter will be up at the bakery, as we open for our first ever full week of service at Farro. From 8am, the counter will be full, the espresso flowing and the bread still warm from the oven✨
-
Hopefully it’ll help to get a much better start on the week when you need it 💙💙💙
-
📷

26/03/2026

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

06/02/2026

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

15/12/2023

‘61% of Britain believe ‘a pie’ should only be called ‘a pie’ if it contains pastry on the top, bottom and sides’ according to a dubious poll conducted by Asda in 2018. Being firmly in camp lidded, we’ll take that as gospel that we’re in the majority and that this, is in fact, what the people want.
-
This year our tops, bottoms and sides, as always, are short, buttery and have bags of flavour from the stoneground grain grown at (YQ), some sifted Emmer and plenty of butter.
-
Inside is a juicy affair with brandy plumped fruits, muscovado, spices, green apple jammyness and a little candied peel
-
If you wanted to guarantee a Christmas pie supply this year we’re taking pre-orders for the 20th,21st & 22. After which we’ll just be making as many as we can up until the big day 🎅🏼X

05/05/2023

And it’s back!
-
We may not have the sunshine but we’ve got the carpigiani soft serve machine back on the counter. The hopper is loaded and the waffle cones are ready 🍦
-
First up for May is an absolute treat. ricotta with sour cherry syrup. Pulled straight one of our emmer waffle cones, made in house with fresh milled flour and honey✨✨
-
(Swipe left to add syrup)
-

04/02/2023

Milk Chocolate & Espresso Tart
-
A 60% Honduran milk chocolate from with our house Espresso from , just about held together with some freshly milled wholegrain rye pastry. Super decadent and on the counter for the next few weeks 🤎🍫🤎🍫

01/02/2023

Guest Espresso.
-
A really welcome addition to the retail shelves and on guest this week, we’ve got some delicious beans from
-
Currently running a washed Colombian, Sourced from an all woman initiative (Igualdad Mujeres Hombres) who are making some incredible coffee whilst simultaneously levelling up the playing field for women coffee producers in rural Colombia.
-
As a filter it shines, but also tasting surprisingly delicious with milk. Tasting notes of Red apple, Honey, Chamomile ✨☕️✨

08/01/2023

Throw back to lighter days, sporting his 2022 summer scythe chic and the anticipation of harvest and what it will yield for the bread of 2023 🌾✨
-
As we head into the New year we’re looking to recruit a couple of full time bakers to replace our wholegrain fanatic .ridge who’s upped sticks and headed back to the US and who’s hung up his bakers apron and opted for some much sharper knives, doing good work
-
Ideal bakers should have experience in a similar role with good knowledge and a passion for the craft. Experience with the lamination process, making viennoiserie products and being confident with pastry is essential. We’re a small team who share multiple roles and responsibilities across the whole of the bakery production. Being experienced with with sourdough, scaling, mixing, shaping and baking a range of breads would definitely be beneficial.
-
This role would suit someone who is detail orientated, has respect for flavour and provenance of ingredients, an interest in local food systems and is excited about innovating and collaborating on new ways to incorporate freshly milled local grains into our offering.
-
The bakery is a fun and fast-paced place to work. We need team players who are interested in joining a growing business and are actively up for trying to elevate what we do and how we do it.
-
Salary 26K+ a year, dependant on experience. 40 hours over a 4 day working week (Monday-Sunday)
-
This is a full time position. If interested or for more information, get in contact via [email protected] with the subject title ‘Baker’. Or alternatively drop by the bakery with a CV.
-

18/12/2022

Last call for pre-orders
-
Tonight at midnight is the Christmas pre-order deadline for our online Christmas shop. Tomorrow we’ll tally up the numbers and get to work fulfilling them all. We’re massively grateful for all the orders we’ve received so far. Next week looks like it’ll be the intense, festive whirlwind it always is✨🎄✨
-

Address

1 Brunswick Square
Bristol
BS18PE

Website

http://www.farro.co.uk/

Alerts

Be the first to know and let us send you an email when Farro posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Farro:

Want your business to be the top-listed Restaurant in Bristol?