London restaurateurs James Lowe and John Ogier are to open a new wine bar, bakery and restaurant concept at Borough Market.

Lowe and Ogier, the names behind Lyle’s – one of the World’s 50 Best Restaurants – are to open Flor in June.

The new business is inspired by the buvettes (bars/cafes) of Paris and the pintxos bars in San Sebastián. It will be open all day, with a focus on sourdough bread and Viennoiserie, produce- and provenance-led cooking, and an “approachable” wine list.

Flor will open at 8am Monday to Friday and will feature a bakery counter with sourdough loaves and pastries, such as croissants, brioches filled with sourdough caramel, birch syrup Kouign-amann, seasonal Danishes and a raw cream bun.

Bakers will use British stone-ground wheat from Dorset, milled in-house at Lyle’s where the mother for the sourdough was created five years ago, and is still going strong.

The lunch menu will take cues from the informality of European dining culture, while dinner will comprise simple plates, including burrata, grilled bread and salted tomatoes and Vin Jaune flatbread. To finish, there’s a choice of individual chocolate sabayon tarts, loganberry fool or simple desserts made with fruit the team pick themselves from the farm Lyle’s uses in Sussex.

On Saturdays, Flor will be open for brunch from 10am, serving options such as eggy bread with maple and black pudding.

“We have decided to open a bakery, restaurant and wine bar that we like to think of as the little sister of Lyle’s, following the same philosophy with a love of good-quality ingredients but with baking at the heart,” said Ogier.

“Whereas at Lyle’s we focus on the best produce that Britain has to offer, with Flor we will be paying homage to the variety of European ingredients available in London, particularly with Borough Market on our doorstep. It will be a smaller, more laid-back space, but with a big personality.”