The best bakeries in London according to the Good Food Guide

In celebration of Britain’s bakery boom, The Good Food Guide has revealed the 50 best bakeries across Great Britain, from a makeshift industrial unit in Devon to a radically remote destination in the Scottish Highlands and a must-visit spot in Mid Wales.

The list, announced today (Wednesday 26th March), is the product of expert on-the-ground knowledge from The Good Food Guide’s network of anonymous inspectors, plus hundreds of miles covered on the hunt for the freshest, flakiest croissants and the most flavoursome slow-proved sourdough loaves.

As the cost of eating out continues to rise, a visit to a top bakery offers many food-loving Brits an accessible taste of excellence. The list sees the prestigious Guide—first published by socialist Raymond Postgate in 1951—staking its claim as the definitive source of good food recommendations, from the best £3 bakes to fine dining at £300 per head.

Beyond skillful pastry work and deliciously innovative creations, a uniting factor among the bakeries championed by The Good Food Guide is meticulous attention to sourcing the best British ingredients, right down to the flour.

Of course, many London bakeries have scored a place on the list, and have been praised for their flaky pastries and moreish treats.

These bakeries can be found across the city, so whether you’re hungry in Hackney or Highgate, there’s a bakery for you.

The best bakeries in London, according to the Good Food Guide

1. Bunhead Bakery, Herne Hill, London
2. Dusty Knuckle, Harringay, London
3. E5 Bakehouse, Hackney, London
4. Eric's, East Dulwich, London
5. Hearth, Hackney Wick, London
6. Tarn Bakery, Highgate, London
7. Toad Bakery, Camberwell, London
8. Toklas Bakery, Temple, London

Editor of The Good Food Guide, Chloë Hamilton, said: “Some of the best talent on the food scene right now is in Britain’s bakeries. The bakers are the people most connected to their local food systems, and celebrating the best of the British seasons, and the quality of craftsmanship outshines the pastry sections of some of the country’s top restaurants. The best part is, you can get a taste of it for (mostly) less than a fiver. You’ll just have to join the queue.”

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