Our story
A bakery built on thirty years of doing it properly.
Where we started
Before the shop, there were the restaurants.
For over thirty years, we operated as a wholesale bakery — supplying fresh bread and pastries to restaurants, hotels, and food retailers across London. Most of our customers were the kinds of places that earn their reputation on the quality of what they serve. That meant everything we produced had to be consistently excellent, every single day.
That kind of track record — built order by order, delivery by delivery — is not something you can fake. It shapes how you think about baking, about standards, about what “good enough” actually means. And it gave us the confidence, when we rebranded as Notting Hill Bakery in 2024, to open a retail shop and invite the public in.
Our first shop on Westbourne Grove opened shortly after. It was the first time most of our customers could see, smell, and taste what we'd been making all along. The response told us what we already knew: that doing things properly, quietly, for a long time, tends to show.
The craft
How we bake
Everything starts at our Acklam Road bakery — a mile from the shop, operating through the night and into the early morning. Our sourdoughs are slow-fermented and hand-shaped. Our viennoiserie is laminated with cultured butter, to the same standard we'd hold for any restaurant account.
We work with seasonal ingredients where we can, and we rotate flavours and specials throughout the year. The menu you see today will shift with the seasons — which is how it should be.
Then there are the hot cross buns. We make them on a malted brioche dough — a recipe that's been refined over years of wholesale supply, long before we had a retail shop to sell them in. Customers tell us they can't find anything like them anywhere else in London. We believe them.
283 Westbourne Grove
The shop
The shop on Westbourne Grove was designed as somewhere to stay, not just somewhere to stop. Warm woods and neutral tones. Indoor and outdoor seating. A counter where everything is visible, because we're proud of what we make.
We serve Allpress Espresso — a single-origin roaster whose coffee is as carefully sourced as our bread. It's the right pairing.
Everything you see in the shop was baked at Acklam Road and delivered warm — twice daily. That's not a marketing claim. It's just how we've always operated, because it's the right way to do it.
“We've spent thirty years baking for the neighbourhood through restaurants. We're glad to finally bake for it directly.”