Herbert’s Bakery

Dear Herbert Bakery. You're tampering with the ingredient of your Bakewell tarts again. Ground almonds are the key ingredient in a Bakewell tart, giving it that delightful nutty flavour and enhancing the texture and taste of this classic British dessert. Without the ground almond it just isn't a true Bakewell. Please bring back the original recipe! Tia!

Dear Baker. I must commend you on your skilful pastry craftsmanship, as your creations are both visually stunning and irresistibly delicious. However, I feel compelled to bring an issue to your attention regarding the frangipane filling. Lately, it seems to have taken on a texture more reminiscent of a sponge, with just a faint hint of almond flavouring, rather than the rich and distinct frangipane flavour we have come to cherish in this beloved English classic. I kindly request that you consider returning to the original frangipane recipe that we have all grown to love, ensuring we can continue savouring the authentic experience of a truly delightful Bakewell Tart. Should you require any inspiration or guidance, you may find excellent frangipane recipes on popular platforms such as Google and YouTube.

Thank you for your attention to this matter, and I look forward to relishing the taste of the traditional Bakewell Tarts once again.

Customer of Redland Bakery - Shirehampton

Overall, Herbert's Bakery cakes are delicious. I regularly visit just to buy their Bakewell Tarts which are delicious. I popped into my local Redland Bakery this morning, only to find Herbert's Bakewell Tarts now have a caramel icing instead of the traditional icing. WHAT!!! Why play around with this recipe. Almonds and caramel do not go well together with the cherry. Please go back to the making original flavoured Bakewell Tarts with proper icing or at least give us a choice. I beg. Please and Thank you.

Herbert’s Bakery is reputed by many to be the best bakery in Bristol … I apologise, but, I simply don’t agree. I admit that it has a quirky approach to business, is situated in a cool location, with a graffitied building, and I like the fact that it’s possible to view the production area when you enter the shop… but, I still don’t think that the food is as good as it gets in Bristol. That doesn’t mean to say I never go these days. I do. I called in the other day and bought myself a chocolate croissant, and munched on it as I made my way down the road to Picton Street. It tasted pretty good.
I also appreciate that Herbert’s is keeping in step with the times and produces breads that arte influenced by every region of the world. I am particularly pleased that they do a soda bread, as well as Italian speciality breads.
All told, Herbert’s is pretty good. I just don’t think that it deserves top spot in a city that is pretty well served by bakeries.

With its flamboyantly graffitied wall, tiny shop front which gives way to a veritable bread-​making factory and baked goods delicious beyond compare, there is undoubtedly something remarkable about Herbert’s.
Buried in deepest, darkest Montpelier bordering on St Pauls, Herbert’s sells all manner of breads, pastries and cakes. I’m particularly fond of their morning freshly baked croissants, with the speciality olive, roasted pepper and sundried tomato breads coming a close second.
You can also find Herbert’s in other places, such as many of Bristol’s high end restaurants and cafes as well as the new market space Woolies at the top of Whiteladies. It would seem the little bakery that could from the wrong side of the tracks done good.

I was eating and loving Herberrt’s bakery products long before I knew how close the bakery was to my house. It’s housed in a beautiful building resplendent with cool graffiti murals which feature a camel and varous other weird and wonderful things. And the delicious smell of baked bread wafts out over Montpelier leading you through its doors by your nose. There’s an incredible range of breads, from the traditional sliced to the crusty loaf, olive breads and the delectable pumpernickel and rye which is a personal favourite. And they do naughty treats like pastries, croissants and sticky buns. Only problem is they’re always so busy, the staff have no truck with you standing gawping at the selection while you decide what you want. They demand orders right away, which can be a little brusque, but I guess they are just trying to move things along.

This bakery is so fantastic, lively and quirky it ought to have its own reality TV show. Not only does it have, hands down, the most original and cool exterior décor (a full mural advertising its name and menu in bright, bold colours) of any establishment in Bristol, it also smells incredible and offers consistently mouth-​watering, dreamy breads day after day.
Herbert’s rightfully has the loyal, probably lifelong, custom of the community-​focused locals of Montpelier and Stokes Croft. This is an exemplary, effortlessly cool and efficient local business that makes you wonder why you’ve ever bought bread elsewhere.

One of the the best bakeries in Bristol, they make their own here and it often gets transported to delis and shops around the city. I love their little van you can see pottering around with graffiti-​style logo and pictures on the side (which you will also see at their shop, if you get lost look up!)
It does get busy, especially on a Saturday, so get here early or try for a weekday visit. Parking is difficult — the roads round here are narrow and usually double-​parked so grab a space where you can and walk the rest of the way rather than trying to get too close.

A real life bakery, I wasn’t aware such things still existed. By this I mean they actually bake their bread on the premises. It smells absolutely delicious, and is just that little bit fresher. Also, late night bread runs can be made to get the very first batch of the day after a night out. Much better (and better for you) than a trip to the kebab van. They have some crazy graffiti advertising their services, another thing that sets it apart from most other places you can get your bread.
The range on offer is pretty good. They do a nice line in bread from other countries. The olive bread I’ve had from here is particularly tasty. Really though, its just a good bakery where you can get a decent loaf of bread every morning.

Ah Herberts. Herbert’s the Picton street baking haven, supplying Bristol’s finest shops, restaurants and cafes with tasty tasty bread for forty years.
You’ll spot ‘em a mile off from the grafitti mural outside. Inside, ovens are stuffed with rows and rows of bread and rolls ans sticky buns a-​plenty. And I sure am hungry. For you sensitive (read fussy!) beings, they bake daily with unbleached flour with no added gluten to name but one — highly trained and skilled bakers.
What I adore about this cute little breadery (is that a word??) is the global influence you won’t find down the supermarket bread aisle — Scandinavian rye, Irish soda, Tuscan olive, Grecian olive, Italian tomato, Jewish challah, American bagels, Swiss rye and the famous overnight dough made to a traditional English recipe.
The gingerbread men are sweet-​as-​can-​be, most appealing for peckish kid’s on the way home from school! Just don’t leave it until late — the queues still snake around the block, but they don’t have a loaf left!