The FrenchOven

Emma-Claude — half French, half Geordie, her own billing — has baked in the Grainger Market for some twenty years, and the counter states the heritage both ways: baguettes, croissants and brioche one side, stotties, tuffies and pasties the other, a bilingual bakery in the most literal sense available. Her husband works the business alongside now, and her twentieth-anniversary reflection to the local press — that lasting isn't about chasing trends but showing up every day — could serve as this entire guide's epigraph. The market around her is the council's Grade I listed cathedral of trade; the unit, and everything proved in it, is hers.