A carved wooden sign featuring a gilded bun hangs above the doorway of this Abbey Green storefront. Inside, the shop serves a dense, sweet roll topped with crushed sugar and a singular currant, glazed with a sticky egg wash. The recipe traces back to the eighteen hundreds, when Dr. William Oliver reportedly suggested adding currants to a standard brioche dough to improve its nutritional profile for patients. A local baker eventually replaced the sugar-dusted bun with this current, sticky version, cementing a peculiar culinary tradition.
The Bath Bun
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