The morning after the final leaving drinks - or, in other words, a hangover to cure and all the time in the world in which to do so. Instead, then, of prioritising proximity, I decide it’s time to try the famous bacon roll at Wilson’s Bread Shop, the off-shoot of now Michelin-starred Wilson’s restaurant. With a cup of tea and a canele in hand as well (the latter a gorgeously sweet dainty little thing that I could easily have eaten another three of), I eagerly await my bacon roll - koji cured bacon, a milk bun, brown sauce. It is a thing of beauty. The bacon is cooked to perfection, a good amount of fat without being overwhelmed by it, the koji giving it a wonderful umami hit that is exacerbated by a healthy dollop of homemade brown sauce. The bun itself, spongey without being cloying, a tearable flake to the top of it holds it together nicely. Each bite is one to be treasured. And I say this as a man who will almost always pick sausage over bacon given the chance. An excellent way to start my funemployment proper.