Sally Lunn’s

4 North Parade Passage Bath BA1 1NX

Firmly on the tourist trail but worth stopping at to sample their eponymous buns, still made using the original 15th-century recipe. The original Sally Lunn was a 17th-century refugee from France, and there’s more than a hint of brioche in her bun, a rich but light bap that the rickety little bakehouse serves up toasted (with smoked salmon), savoury (BLT) or sweet (smothered in home-made ginger butter). Opt for a “trencher”, hot stews served on a bread base, if you’re after a more filling meal.

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