Honest bread in Greater London
Greater London has 35 real bakeries listed on Honest Bread, in 20 towns. Every one bakes from scratch on its own premises.
Look for honest bread in London, Bermondsey, Crouch End, Greenwich, Notting Hill and Peckham.
All bakeries in Greater London
Aries Bakehouse
Small-batch Brixton Hill bakery run by a self-taught baker, making sourdough, challah and pastries along with a popular vegan range. Loaves are often pre-ordered as they sell out quickly.
Astrid Bakery
Small Muswell Hill bakery run by Charlotte O'Kelly, baking seeded sourdough, baguettes, focaccia and pastries on site, with a sister site a few doors away. Known for croissants made with cultured butter.
Bara Cafe
Welsh-influenced Peckham cafe and bakery that opened in early 2026, baking sourdough, focaccia and sesame rolls in-house daily using regenerative Wildfarmed flour. The menu features Welsh bakes such as bara brith.
Big Jo
Larger sister bakery to Jolene on Hornsey Road, milling heritage grain on site and baking sourdough breads and pastries with its own fermentation lab and bread oven. Sister site to Jolene on Newington Green.
Blackbird Bakery
Independent bakery under the arch by Queens Road Peckham station, working to a make-everything-we-sell ethos. It bakes sourdough, challah and a counter of cakes and tarts.
Bread by Bike
Sourdough bakery and cafe on Brecknock Road in north London that bakes its bread and viennoiserie on site using slow fermentation with natural starters, and delivers locally by bike.
Crazy Baker
Kensal Green artisan bakery and deli baking sourdough, country loaves, rolls and pastries on the premises daily since 2009. Operates both wholesale and a retail counter.
Dough Artisan Bakehouse
Herne Hill bakehouse making sourdough in white and wholemeal alongside specialty loaves such as walnut sourdough, baked in a flat stone-based oven. Its signature Herne Hill loaf blends wheat, oats, rye and linseed.
Dunns Bakery
Long established family artisan bakery in Crouch End, hand making sourdough and other breads, cakes, sausage rolls and sandwiches on the premises. Now run by sixth generation baker Lewis Freeman.
E5 Bakehouse
Independent organic bakery set in railway arches beneath London Fields station, baking sourdough and other loaves by hand each morning from stone-milled flour sourced from British farms. Founded in 2010.
Eric's Bakery
East Dulwich bakery founded by a former head baker at Flor, using UK-grown organic wheat. It makes white and porridge sourdoughs, seeded rolls and well-regarded croissants on baking days.
Fabrique Bakery
Swedish-style bakery set in a railway arch near Hoxton station, baking sourdough bread and pastries such as cinnamon buns in stone ovens on site.
Fingal's Bakery
Greenwich bakery cafe that bakes natural sourdough and rye using a wild fermentation and stone deck ovens, with everything made on the premises daily. It also sells at local farmers markets and wholesale.
Hart & Lova Bakery
Independent bakery and cafe run by Andrea Hartlova, baking sourdough, pastries and cakes from scratch using organic ingredients. It also supplies cakes to Harvey Nichols.
Jolene
Bakery, cafe and restaurant on Newington Green that mills much of its own flour and bakes bread and pastries on site, with satellite bakeries in Shoreditch and Islington.
Jolene
Bakery and restaurant on Newington Green baking sourdough loaves, pastries and buns using Wildfarmed grain, with sweet and savoury food served through the day. Founded by Jeremie Cometto-Lingenheim and David Gingell.
Kossoffs
Independent artisan bakery revived by fourth generation baker Aaron Kossoff, baking sourdough, focaccia, croissants and a changing range of baked goods. The family bakery name dates back to the 1920s.
Kuro Bakery
Small Notting Hill Gate bakery from the Kuro group, baking sourdough, Japanese milk bread (shokupan), pastries and cakes daily. Headed by a third generation French baker.
Layla Bakery
Portobello Road bakery baking white, rye and seeded sourdough on site using Wildfarmed flour, alongside brioche, focaccia and viennoiserie. A second site has opened in Acton.
Little Bread Pedlar
Artisan bakery at Spa Terminus producing organic sourdough loaves, focaccia and a range of pastries. Supplies several London sites alongside its own shop and online orders.
Little Bread Pedlar
Artisan bakery known for tangy sourdough, challah and porridge bread alongside croissants and pastries, with its production bakery in Bermondsey and a shop in Primrose Hill. Uses organic, locally sourced ingredients.
Margot Bakery
Artisan bakery opened by Michelle Eshkeri, making sourdough breads, pastries and babka by hand on site. Each signature loaf is given a three to four day fermentation.
Paul Rhodes Bakery
Independent Greenwich bakery founded by a former Michelin-starred chef, making handcrafted breads and pastries in stone-based ovens. Its shop carries an ever-changing range of artisan loaves and cakes.
Pavilion Bakery
East London bakery founded in 2007 specialising in sourdough bread, pastries and coffee, with shops at Victoria Park and Broadway Market in Hackney.
Pophams Bakery
Artisan bakery and cafe with sites in Islington, Hackney and Victoria Park, making sourdough bread and laminated pastries such as croissants and pains au chocolat by hand.
Sourdough Sophia
Cafe and bakery on Essex Road in Islington selling freshly baked sourdough bread alongside croissants, cruffins and cakes. One of several Sourdough Sophia sites across north London.
Sourdough Sophia
Micro bakery started by Sophia Sutton Jones during lockdown, baking sourdough loaves, baguettes, pastries and cakes using regeneratively farmed flour. It has since grown to several North London sites.
St. JOHN Bakery
Bakery in a Victorian railway arch on Druid Street producing sourdough, rye loaves, Eccles cakes and doughnuts. It bakes for the wider St. JOHN restaurant group and sells direct at weekends.
The Baker's Art
Deptford sourdough bakery run by bakers including a fifth-generation baking family, working from a long-established starter. It makes more than fifteen flavoured sourdoughs and supplies cafes across South London.
The Dusty Knuckle
Dalston bakery and cafe known for its potato sourdough and sandwiches, baking its bread on site. It runs as a social enterprise offering job training to young people.
The Old Post Office Bakery
Long-running organic bakery off Clapham High Street, founded in 1982 and described as one of London's oldest organic bakeries. It makes handcrafted sourdoughs, tin loaves and traditional British bakes.
The Snapery Bakery
Bermondsey sourdough bakery using a long fermentation of around 36 hours for its loaves. It supplies local restaurants and sells at Maltby Street Market on Saturdays.
TOAD Bakery
Crowdfunded Camberwell bakery making long-fermented sourdough from UK-grown grain alongside pastries and cakes. A second, larger Deptford bakehouse is opening in 2026 to serve both sites.
Toklas Bakery
Artisan bakery near Aldwych, attached to the Toklas restaurant, baking several varieties of sourdough on site using organic and heritage grain flours alongside pastries.
Yeast Bakery
Small Hackney bakery near London Fields baking sourdough bread and laminated pastries on site, selling directly to the public and supplying London venues.