Pinkmans, a Bristol-based bakery concept, has opened its doors with the soft opening taking place on 3 December.

The bakery sells a range of sourdough bread and doughnuts as well as meals throughout the day including breakfast pastries and an extensive pizza range.

It is a collaboration between experienced restauranteurs Steven Whibley, formerly of Le Pain Quotidien and Gail’s Bakery, and Troels Bendix, formerly of Breads Etcetera and The Hungry Guest.

Key to the bakery’s proposition is its emphasis on purity and provenance of ingredients, avoiding any artificial preservatives, colourings and GM and tracing every ingredient to source. All the goods are baked from scratch.

Pinkmans said on its website: “Our bakery is about more than just the building. It is the combining of our people, our customers, our community, our supplies and suppliers, all mixed together gently, proved slowly, and baked with a lot of care.

“Our bakery is about the connections between the new and the old, about having an international outlook whilst holding the local community at heart. It is about facing everyday troubles with verve and with vigour.

“For us Pinkmans is best expressed by the way we make our bread. An eye on the past and an eye to the future – great ingredients, crafted with skill and passion – served with a sense of fun and sun.”