Forge Bakehouse, Sheffield

So I parked up a couple of hundred yards from the fabulous Bragazzis café and as I got near, the most marvelous smell wafted through the CO2. Fresh bread. Man o man.

Pressing my nose against the window of the Forge Bakehouse I clocked rack on rack of fine looking loaves; soda, rye, spelt, olive & thyme ciabatta and rosemary flecked foccacia – but they don’t just sell bread here, they bake it on the premises. It’s open plan too, so you can watch the process – and quiz owners Martha and Ben. You can’t catch their eye if they’re too busy – but they love to chat.

They met at the School of Artisan Food in Nottingham while they were learning their trade, opening the Forge doors in November 2013. They’ve been doing a roaring trade ever since. And given the quality and variety of the bread, no surprise there.

Just as I was reluctantly leaving, rye bread and French stick under my arm I spotted something extraordinary on the glass counter. Pastel de nata, or custard tarts to you. You rarely see these outside Portugal. I bought the lot. The first one was necked before I hit the pavement; eyes-rolling-back-in-sockets divine. If you’ve never had one, find a way to get to Abbeydale Road before you’re much older.