Culture of Bath

long been baked in Bath. They were first mentioned by that name in verses printed in a local newspaper, the Bath Chronicle, in 1772. At that time they were eaten hot at public breakfasts in the city's Spring Gardens. They can be eaten with sweet or savoury toppings. These are sometimes confused with Bath buns which are smaller, round, very sweet, very rich buns that were associated with the city following The Great Exhibition. Bath buns were originally topped with crushed comfits created by dipping caraway seeds repeatedly in boiling sugar; but today seeds are added to a 'London Bath Bun' (a reference to the bun's promotion and sale at the Great Exhibition). The seeds may be replaced by crushed sugar granules or 'nibs'.

Bath has also lent its name to one other distinctive recipe – Bath Olivers – the dry baked biscuit invented by Dr William Oliver, physician to the Mineral Water Hospital in 1740. Oliver was an early anti-obesity campaigner and the author of a "Practical Essay on the Use and Abuse of warm Bathing in Gluty Cases". In more recent years, Oliver's efforts have been traduced by the introduction of a version of the biscuit with a plain chocolate coating. The Bath Chap, which is the salted and smoked cheek and jawbones of the pig, takes its name from the city. It is still available from a stall in the daily covered market. Also there is a brewery named Bath Ales, located a few miles away in Warmley, Abbey Ales are brewed in the city