Discover London's best new artisan bakeries-cum-restaurants serving up all-day fare - part of a flouring trend of restaurateurs branching out into bakeries.

Jolene

The team behind Primeur and Westerns Laundry, Jeremie Cometto-Lingenheim and David Gingell’s new venture is a bakery and restaurant on Hackney’s Newington Green. Breads, pastries and fresh pastas are the focal point here, with sustainably sourced grains and nutritious flours. Indulgent baked specialities include raisin bread and sausage rolls, madeleines and financiers, croissants and cinnamon buns. From 7pm Thursday to Sunday, the establishment (with it's simple, raw and earthy interiors) serves up simple dinner sharing dishes - changing daily - featuring ethically sourced fish from Cornwall and Devon, British meat and stuffed pasta served alongside low-intervention natural wines. Pictured.

Flor

James Lowe and John Ogier, the team behind the Michelin-starred, critically acclaimed Lyle’s restaurant in Shoreditch, are opening a second site. Called Flor, the wine bar and bakery - in Borough Market - has been inspired by the buvettes of Paris and the pintxos bars of San Sebastian. In-house baked pastries will be available in the morning, with sandwiches served lunchtimes and flatbreads available for dinner. All the baked goods will be made in-house, using British wheat milled at Lyle’s. 

A.O.K Kitchen & Bakery

A feel good, all day dining space with a focus on nourishing food. A restaurant and bakery offering Mediterranean and California inspired dishes, alongside bespoke bakes from the authentic on-site bakery. The menu - overseen by Kostas Rampias, previously at MoMo’s - is seasonally focused, made using the highest quality produce, completely free from refined sugar and limited in dairy and gluten. Expect everything from a nutritious take on a full English to a colourful selection of salads and homemade gluten free gnocchi and BBQ lamb chops. Downstairs, A.O.K Bakery serves freshly made patisserie, viennoiserie and a variety of specialty breads created by Sebastien Chiono the head baker at The Arts Club.   

Ideal For

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