"While Dunn’s has been refurbished lately, over 150 years of history lies beneath all that glass and fresh paint. The building, its roof adorned with a golden wheatsheaf, has been a bakery since 1850, when baking powder was a new invention and commercial bakeries were just starting to take off. A safe bet at Dunn’s is the sausage roll, which is squat, rectangular and feels more like a pie. The cylinder of pork inside is a peppery, juicy thing, concentrated by the pastry casing that surrounds it. The bread pudding here is similarly joyful: dense, squidgy and sugar-encrusted, it tastes a lot like Christmas." - Isaac Rangaswami
