Market Life visits Olivier’s Bakery to find out why the art of baking real bread demands skill, focus, feel and—perhaps above all else—love. Click here to read full article...
A high-fibre, low-gluten version of the Easter favourite from Olivier’s Bakery Sadly, the ditty ‘one a penny, two a penny, hot cross buns’ doesn’t quite ring true these days: prices...
Blogger and Borough Market regular Ed Smith displays a talent for illustration as well as the written word, as he talks to stallholders about the tools of their trade. This...
A Christmas favourite from Olivier's Bakery ‘Mince pies’ and ‘healthy' are words we feel deeply uncomfortable using in the same paragraph, let alone the same sentence. You can imagine Friday...
A fresh, summery dessert from Olivier's Bakery Is it a pudding? Is it a cake? Sure, they suggest serving it with ice cream at Olivier’s Bakery, but as a fellow...
A golden slab of doughy goodness from Olivier's Bakery Of all the sad, soulless products laying claim to the word ‘healthy’, low calorie olive oil sprays have to be one...
Pillowy bread laced with olive oil and scattered with rosemary and blue cheese There are, broadly speaking, two types of people in this world: those who like blue cheese, and...
In a regular series that explores the story and philosophy of the Market’s Slow Food approved traders, this month we talk to Olivier, owner of Olivier's Bakery. “You cannot accelerate....
The likes and dislikes of the co-owner and stall manager of Olivier’s Bakery Fantasy job I am very interested in history and would have loved to be an archaeologist—especially the...
Glastonbury is an explosion of sound and colour, a five-day smorgasbord that can be experienced in a multitude of different ways, all depending on how you like to spend your...
Olivier Favrel has a lot of miles under the bonnet, and the face of a man who has truly lived. His hand and arms are scarred from a thousand scorching...
