Sonoma

The contrast couldn’t be greater between Sonoma’s beginnings in a country bakery and its current buzzy warehouse headquarters, but increasing in size doesn’t mean skimping on quality - the bread’s still great. In its most unadulterated form, it’s on the menu with Pepe Saya cultured butter, but more substantial offerings include soup and sandwiches; crostini with olives, cucumber and fetta; hot smoked king salmon with creme fraiche, a slow-cooked egg and miche; and a ploughman’s lunch. Ginger cake goes well with coffee, as does the free sample of apple currant bread on the counter. Buy a loaf to take home while you’re at it.