Darby’s oyster bar, grill and bakery has started making its breads and pastries available to wholesale customers.
The New York-inspired eatery in London’s Nine Elms area is one of four restaurants opened in the city by Robin Gill. Bread and bakery are a key element of all the venues.
“Our bread has been one of the things that keeps our customers coming back,” said Gill. “It has become integral to all that we do, which is why we are taking it to a whole new level with our wholesale bakery.”
Products in the range include:
- Darby’s sourdough (1kg): Made with a mix of Gilchesters Organics’ heritage flour and Marriage’s organic strong flour fermented over a three-day process, this is described as having “a robust complex flavour and texture”.
- Baguette: Made using an overnight fermentation to increase flavour and structure
- Ciabatta (2kg): A ciabatta-style sandwich bread made with a blend of Gilchesters Organics’ pizza flour and Marriage’s organic strong flour.
- Kouign Amman: A traditional Breton pastry, made from a buttery, sweet and salty laminated dough. Baked in muffin trays for a cracking, caramelised finish and lightly coated with a coffee, miso glaze.
Darby’s head baker is Matt Thornton, who started his career working for Gordon Ramsay and later focused on pastry, taking the role of head pastry chef at The Greenhouse Mayfair. He joined forces with Fergus Jackson to launch the Brick House bakery and café in Peckham before joining Darby’s in May this year.