Consumers across London and surrounding areas are even more spoilt for choice now with the recent opening of several new craft bakery sites.
It wasnt intentional to have our latest Opening Doors round-up focussed on the capital, but that’s just how things have played out this time. Locations of the new shops include in a market, a shopping arcade, a train station, and even a museum – most are expansions of retail estates although there are some brand new ventures being launched.
Check out details on the eight new shops as follows:
Cavan Bakery, Ham, Surrey
The newest addition to Cavan’s estate of 15 shops across Surrey and southwest London is located in the suburban area of Ham, sandwiched between Richmond and Kingston.
Open seven days a week, customers can expect freshly baked artisan bread, handcrafted pastries, sweet treats, made-to-order sandwiches, and barista coffee. Hero products include Classic, Multiseed, and Cavan Rye varieties of sourdough, almond croissant, pain au chocolat, Billionaire’s shortbread, carrot cake, and luxury chocolate brownie – with all production done four miles down the road at the family-run firm’s 15,000 sq ft Walton-on-Thames bakery.
“We’re proud to be bringing Cavan Bakery to Richmond Road,” commented Cavan Bakery MD Nicky Taylor. “This new shop allows us to grow while staying true to the standards and traditions that define us.”
Copains, Covent Garden, London
Paris-based gluten-free bakery chain Copains is entering the UK market with two new shops in London. The brand was founded in 2021 by two friends – Giovanni Amico and Baptiste Borne – who previously worked together as store managers of luxury fashion house Celine. With one a coeliac and the other lactose intolerant, they share a passion for healthy food as well as keen eyes for retail, customer experience, and service excellence.
Copains’ range of breads, pastries, and cakes feature a focus on locally sourced, organic and naturally gluten-free ingredients such as chestnut flour, buckwheat flour, oat flour, millet flour, rice flour, green lentil flour, potato starch, and tapioca starch. Bestsellers include the gluten-free croissants and pain au chocolat, whilst the signature bake is its babkas. There are also vegan and lactose-free options available.
The first shop has been opened near Covent Garden station, nestled amongst other boutique outlets on Neal Street, while a second site on Upper Street in Islington is set to be launched soon. These join the company’s other stores in Paris, Lyon and Brussels. All items for the London shops are made at a central production unit in the city and delivered fresh every day.
Forno, Mile End, London
Italian bakery brand Forno has seized on the opportunity to takeover an existing café at the Ragged School Museum in Mile End, east London. It becomes the business’ third site, adding to its original location in Hackney and second shop in Leytonstone which was opened last summer.
The new site comprises a 1,300 sq ft café with seating for 65, plus a hatch designed by Dan Wilson Studio for takeaway pastries and coffees. On the menu are Italian bakery classics like Panettone, Maritozzo (sweet bun filled with whipped cream), Cornetto al Pistacchio (pistachio croissant), and Veneziana (slow-leavened cake topped with crystallised sugar).
Décor of exposed brickwork and wooden beams are in fitting with the former Victorian school, which was opened in 1877 by Dr Barnardo, while windows gift views out to the Regent’s Canal.
Le Café by Nicolas Rouzaud, Picadilly, London
French pastry chef Nicolas Rouzaud has finally opened his own bakery space after an illustrious two-decade-long career. He spent seven years at Le Bristol in Paris, under mentorship of three-Michelin-starred chef Éric Frechon and the late Laurent Jeannin, prior to moving to London to work at The Lanesborough and more recently The Connaught’s in-house patisserie.
Rouzaud’s new venture becomes the first-ever café at Burlington Arcade, the 19th-century covered shopping arcade off Picadilly. It features interior design from Sabrina Caisson Design with a signature red Pantone inspired by ripe raspberries paired with soft blush pinks running as a thread through three floors.
The expertly crafted seasonal menu is said to be indulgent and unapologetically gourmand. Highlight items include both sweet and savoury forms of brioche à tête, a traditional French pastry that Rouzaud recalls from childhood dinners with his father. There’s also his unique take on Victoria sponge, marrying British tradition with French technique, and his Trio au Chocolat, a reworking of the pain au chocolat which he issued a festive update of at The Connaught for Christmas.
Oliphant & Pomeroy, Covent Garden, London
Buckinghamshire-based bakery and ice cream specialist Oliphant & Pomeroy has unveiled a new shop inside the Covent Garden Market Building. It’s a compact set up with just four seats inside and another eight seats outside, which can be enjoyed year-round as it’s under the market’s historic glass and iron roof.
A range of sweet and savoury buns, croissants, pastries and doughnuts are baked fresh on site in small batches, with some product prep done at their production site near Twyford. Popular items include Butter Pecan Buns, Cinnamon Buns, Chocolate & Salted Caramel Buns, Almond Croissants, and Pistachio Croissants. Also available is a range of ice cream flavours either fully produced in Buckinghamshire or as a special edition made fresh via the in-house machine.
Founded in 2013 by Elizabeth Prior, Oliphant & Pomeroy offers products direct to consumers via its website as well as from an outdoor kiosk at Bicester Village designer outlet shopping centre, where bakery items are sold from October to March and ice creams from April to September.
Onsu, Soho, London
A new bakery combining modern patisserie with bold Asian flavours has opened on Dean Street in London’s Soho district. Onsu is led by former executive pastry chef at The Dorchester, Michael Kwan, whose also taken in tenures at Ladurée, Hakkasan, and the Michelin three-star The Fat Duck.
The Hong Kong native has carefully curated a range of breads, pastries and desserts that showcase technical precision. This includes the likes of Black Sesame Doughnut, Salted Egg Yolk Mille-Feuille, Mentaiko Shio Pan, Matcha Red Bean Mochi Bun, Oolong & Milk Chocolate Tart, Black Truffle Toast, Hojicha Milk Pudding, Popcorn & Miso Caramel Paris-Brest, Wagyu Beef Curry Bun, and Spring Onion & Garlic Focaccia.
Complementing the bakery selection is a drinks menu that includes the viral Shanghai trend, Minus 86°C Coffee, which features a bold espresso poured over milk in a glass jar pre-frozen to -86°C.
The Street Bakeshop, Green Park, Reading
Founded in 2020 by two-time Baker of the Year Tim Goodwin, The Street Bakeshop has experienced a growth spurt over the past six months. In August 2025, it introduced a second shop at The Courtyard in Lychpit, just a few minutes’ drive from its original site in Old Basing. More recently, it opened a third location at Lime Square in Green Park, the newly developed suburb of Reading.
Open seven days a week, the new 2,400 sq ft space supports on-site bakery production – which provides a focal point in the centre – with 56 seats inside and 29 more seats outside by the adjacent pond. The Street is known for its slow-fermented sourdough loaves and pastries, cakes and weekly doughnut varieties. Most popular menu items include cinnamon buns and fresh sandwiches such as the Hail Caeser on focaccia, made with house Caesar salad filling.
“The bakery has a clear understanding of its customers and today’s retail bakery market,” said Susanne Goodwin, who owns and runs the business alongside her husband Tim. “The continued growth reflects both the strength of the brand and the consistency of the bakery’s offer.”
Warrens Bakery, City of London
The Cornwall-based bakery chain continues its growth in the travel sector with a 45th shop inside Liverpool Street railway station in central London. Situated on the main concourse, it taps into an annual footfall of 94.4m commuters.
The standard range is being served including Cornish pasties, morning goods, savouries, fresh sandwiches, and cakes plus fresh bean-to-cup coffee from its new supplier Bridge Coffee Roasters.
“Our railway station stores in Bath, Basingstoke, Slough and Cardiff are popular amongst commuters and travellers, so we’re excited to grow further in this area by opening a flagship shop in the UK’s busiest railway station,” said Warren Bakery’s CEO Mark Sullivan. “Our plan is to expand our presence in other London travel locations.”
No comments yet