Baked in Holloway since 2011

Slow-proofed bread,
warm from the oven by six.

A tiny neighbourhood bakery where every loaf is mixed by hand, fermented overnight and baked in a stone hearth — for the street we live on.

Plan your visit See today’s bake
Sourdough● Butter croissants● Cardamom buns● Filter coffee● Seasonal tarts

What comes out of the oven

Three things we never rush

Long ferments, real butter and a baker who still tastes every batch. That’s the whole secret.

Freshly baked sourdough loaves cooling on a wooden counter From £4.20

Hearth sourdough

Twenty-eight hours of fermentation, a blistered caramel crust and an open, custardy crumb. Sliced thick for toast.

Baked daily · Wed to Sun
Bakery display of croissants, cinnamon rolls and layer cake From £2.80

Morning pastries

Laminated by hand on Mondays, baked golden every morning. Croissants, berry danishes and pistachio cake by the slice.

Sold out by 11am most days
Cosy bakery corner with coffee and a croissant on a table From £2.90

The corner table

A flat white, a warm bun and the morning paper. Six seats, one window, and no rush to leave — ever.

Dine in · Dogs welcome
Baker shaping dough by hand on a marble worktop
Interior of the bakery with bread on wooden shelves

Our story

Two ovens, one street, a lot of patience.

We started in 2011 with a second-hand mixer and a stubborn belief that bread should taste of where it’s made. Fifteen years later the mixer is still here — and so are most of our first customers.

Everything is mixed in small batches, proved overnight and baked before the shutters go up, so the first loaf on the shelf is always still warm.

“Nothing here is faster than it wants to be.”
  • Organic flour, stone-milled in Kent
  • Surplus bread donated each evening
  • Reusable bags, no plastic wrap

Come by

Warm bread, every single morning.

We’re a two-minute walk from Holloway Road station, with a queue that’s usually worth it. Arrive early for sourdough, later for the corner table.

See the bake list Email us