Bakery Arch

Bread is as fundamental on the table as your knife and fork, and we take it extremely seriously. For us one of the most important things after your hands, your knowledge and your experience, is time. Slow fermentation, over many hours, is key to how we bake. It is responsible for the depth of flavour in our breads and doughnuts, and the depth of understanding of our bakers.

In our Bakery, housed in a railway arch on Bermondsey’s Druid Street, we make our famous sourdoughs, doughnuts, pastries and no end of good things for our own restaurants (the flavoursome soft white bread for Bread and Wine’s adored Bacon Sandwiches, for example), and for select other restaurants and cafes across London. We open our shutters daily and set up a stall selling our goods to loyal locals, enthusiasts and passers-by. You can peep behind the wall of flour sacks to see our bakers preparing for tomorrow’s bake, too!

Head Baker: Laszlo Kovacs

Bakery Supervisor: Carlos Villanueva