2 weeks Ago
If you pass through a certain seaside Pembrokeshire town early in the morning, you might think you had been transported to the continent, as the smell of freshly baked bread fills the street and customers queue outside a local bakery. Nourish in Fishguard has been open since 2021. The bakery, using local produce and organic flour, is open from Wednesday to Saturday from 9am until 2pm or until it sells out of stock.
The latter is usually the case. I am not sure why I have left it so long to try this local phenomenon, maybe because my week mornings are hectic and my weekends involve a lie in, but this week I decided to give it a go. (Image: Western Telegraph) We get to the bakery just after nine and already the queue is out the door.
The window is full of freshly baked loaves and behind the counter we get sneak peeks of pastries and treats. The queue is a mix of familiar faces and tourists. The man next to us is on holiday and says that he has been to Nourish every day that it’s been open.
He loves the wild garlic and cheddar savoury pastries. (Image: Western Telegraph) Standing in line, the smell of fresh baking wafts through the door and our taste buds are dancing in anticipation. When it’s our turn, we are spoilt for choice, there are three types of loaves, pastries, cakes, hot cross buns, focaccia and other delights.
In the end we go for a pain au chocolate, a croissant and a brown sourdough sandwich loaf. There is also fresh coffee to go, so you could get your entire breakfast here. (Image: Western Telegraph) We are served by a lovely smiling assistant, while further behind the counter the bakers were hard at work producing more of the good stuff.
We get out on the street and can’t resist a bite of warm buttery croissant. Once home we spread half with apricot jam and half with organic honey. It is a perfect croissant, light, buttery with just the right amount of crunch on the outside.
The honey really makes it sing, enhancing the buttery-ness. Needless to say, we eat every crumb. The pain au chocolate is huge and again buttery with a rich slab of dark, sweet chocolate running through the middle.
Delicious. (Image: Western Telegraph) And the bread; the bread is dense, malty and just feels like it is doing you good. So far I have had it with jam, honey, smashed avocado, poached egg and melted brie.
It lends itself equally well to all toppings and is so filling. (Image: Western Telegraph) One morning I get a bit carried away and have four (small) slices for breakfast. I don’t need to eat again until tea time! Sure a loaf isn’t cheap, but it lasts for ages, fills you up and is freshly made from locally milled organic flour and wild yeast.
My loaf is still going strong a week later and has been the basis of many a lovely lunch. I have probably made more of an effort with the toppings because the bread is so good. (Image: Western Telegraph) In conclusion, I don’t know why I left it so long to Nourish myself.
I will definitely be back, the sourdough will become a feature of my breadbin and there are so many more treats to try, starting with those wild garlic and cheddar swirls! For more information on Nourish, visit the website, linked above, or search for Nourish Bakery on Facebook..
