Shaldon Bakery (The Surfing Bakers) lies at the heart of the sleepy village/town of Shaldon. Shaldon is like the poor relative of Teignmouth, which it overlooks from across the Teign estuary. But despite being much smaller than its big brother, it has a charm and quaint-ness all to itself that lends it a ‘St Ives’ like atmosphere. Come summer, its tiny little streets are chocked full of tourists and day-trippers, all part of the rather unique bubble that lends itself to a sleepy part of Devon I thoroughly recommend visiting for any foody. The Guardian reported that Shaldon is ‘the place to go’ for those who loved food a few years ago. Read the article here.
It so happens that some of the best bread in Devon is baked here (yes I did just declare that!) by Shaldon Bakery. And it is here at the heart of Shaldon that the bakery is open six days a week selling bread and sandwiches made fresh on the premises. But you can find them plying their trade at the various Devon farmer’s markets too, and it was last Saturday I bumped in to Ally at The Exmouth Spring Fun Day who stocked me up with a number of bits and pieces.
Opened in 2009 by Simon Hacking and Steve Morgan after a year of travelling around Australia, the bakery specialises in artisan bread using traditional methods and slate bed peel ovens, crafted with over 60 years of industry experience. The success of the business has risen (pun intended) over recent years, supplying local businesses with sandwiches and bread.
Their recent creation, the Uglibun, has been quite a hit, even boasting its own Twitter account, they are normally the first things to sell out! They also produce morning goods, tray goods and a range of ambient deli items are available from their shop as well, including ice cream during summer.
Bread is often something I have trouble with. I am quite fussy about these sorts of things, and the sad fact of the matter is that there is a glut of cheap mass produced bread that is produced in miserable stainless steel factory cathedrals, shipped out en-masse, baked without passion or soul. So it is evident and obvious to get your teeth in to a loaf that tastes completely different from the Warburton’s and Hovis of this world.
Their Honey Granary loaf is a delightfully salty-sweet bread, soft as a pillow and went very nicely with peanut butter. The texture was soft and went brilliantly with fresh butter. It toasted evenly and did not instantly turn to charcoal which to me was an indicator of its moistness. I have three other loaves in the freezer now and enough bread to keep me going for a while. All of which won’t last long as it is consistently lovely bread.
The Shaldon Bakery,
16 Fore St
Tel: 01626 872401