After all the present shopping indecision,  it’s easy to turn up at your festive gathering with a wine that looks thoughtful, but drinks forgettable. With our wine guide, arrive on the doorstep with something confident tucked under your arm.

Some things in life follow a precise recipe, unchanging from day-to-day. And then there’s bread. We’re not talking about the shelf-upon-shelf of pre-sliced stuff that lasts for a frankly mystifying amount of time. We’re talking about real bread. Made with flour, water and craft. We’ve been speaking to head baker, Adam Cross, about intuitive baking, early mornings and some happy-making additions to The Bakery’s shelves.

Your backstage pass

When we say we’re here to feed the curious, we really mean it. This is why we’ve built our house rhythm around getting you closer to our community of creatives. All hosted by one of them. We’ve been speaking to Maxwell Allwood, our director of wine and spirits—and your man on the inside—about what to expect.