Bristolian Chris Geiger was a Baker on this year’s Great British Bake Off. He is the author of The Cancer Survivors Club book, Winner of the 'Columnist of the Year' award and holds a Guinness World Record for the most published newspaper article. Chris is obsessed, almost neurotic about visiting bakeries, discovering, dissecting and analysing every product. This includes calculating the percentage of each individual ingredient used and processes involved in creating them. He has endless notes, detailing his findings when he first or last ate something.

For the record, his first Bostock was at the now famous Tartine Bakery in San Francisco, his last Bostock was Pinkmans, at the top of Park Street.

Chris Geiger

Image - Chris Geiger

Here he shares his thoughts on Bristol’s finest bakeries…


Pinkmans bakery is a place where incredible, mouth-watering Viennoiseries, cakes and sandwiches await execution after being purchased.

Sitting on the table in front of me is a naturally fermented doughnut, overly filled with a chocolate ganache. It would be rude or disrespectful to its creator, if not impossible to try demolishing it in one giant bite - or attempt to eat it without licking my lips.

On the plate next to it, is a slice of twice-baked buttery brioche, which has been transformed with orange liqueur, frangipane and almonds into what's called a Bostock. Both have been made to savour slowly, enjoy and luxuriate over. 

Pinkmans doughnut

Image - Pinkmans

East Bristol Bakery on St Marks Road

An excellent example of a bakery producing, fine handcrafted products. Their long-fermented breads are made with just flour, water and a pinch of salt. The long fermentation breaks down the carbohydrates and gluten in the grains, so the bread is much easier to digest, and the nutrients more easily absorbed. The result is healthy bread, packed with nutrients and bacteria created by the fermentation. One of nature’s miracles for sure! 


If I've the time and fancy a spot of people watching while indulging, I hang out at Bakesmiths on Whiteladies Road. I just wish it was compulsory for customers to slow down, switch off and add to their lifelong memories, as they would in a gallery, rather than treat any experience in a bakery like a disposable carrier bag.    

You can follow Chris Geiger on Twitter: @Chris_Geiger 



Bakery serving breakfast, lunch, salads, sandwiches, cakes & tarts, sourdough pizza, fully licensed.