The UK is home to several new craft bakery shops and cafes, some drawing on influences from Italy, Germany, China, and Japan.
There’s been a fair amount of estate expansion from bakery chains, particularly in London, while brand-new ventures have popped up in Yorkshire, Lincolnshire, and Cheshire.
Check out more details on each of the 11 new bakery sites below:
66 Sheep Street, Skipton
This bakery by day, bistro and bar by night concept is the latest venture of Yorkshire chef Tom Rennolds, who was runner-up on MasterChef in 2012.
Named after its location on a road off Skipton’s high street, the site accommodates up to 60 covers and features ‘The Hatch’ for streetside takeaway trade, which was also used to introduce new customers to the business prior to its full opening. The interior has been “designed to feel warm, characterful and considered, while retaining the personality of the building,” noted 66 Sheep Street, which said it wanted it to have a cohesive experience rather than three separate concepts.
Its bakery offering is made from scratch onsite and includes the likes of bagels, brioche, focaccia, pastries, cookies and brownies, with the team continually developing new products and flavours. Signature savoury items are the Reuben Bagel, the Chicken Caesar Brioche, the Halloumi & Hash Brown Brioche, the House Sausage Roll, the Truffle Ham & Cheese Danish and the Chorizo Cheesy Bean Melt. On the sweet side, there’s the Rhubarb, Ginger & White Chocolate Cookie, the Biscoff Croissant, the Cinnamon Sugar Focaccia, the Ferrero Rocher Brownie and the 66 Milk Chocolate Hobnob.
Cavan Bakery, Ashtead
After lease renewal negotiations failed forcing the closure of its Teddington shop earlier this year, Cavan Bakery has brought its Surrey and southwest London estate back up to 15 with a new store opening in Ashtead.
The craft bakery’s full range is available including sourdough loaves, flavoured focaccia, sandwiches, pastries, cakes, and cookies – all supplied from its purpose-built 15,000 sq ft facility in Walton-on-Thames. For busy morning, packed lunches, or last minute treats, customers can skip the queue by pre-ordering online for Click & Collect.
Like at its other sites, daily surplus food from Ashtead will be donated to local food banks, community kitchens, breakfast clubs, and homeless shelters. Cavan is also mindful of its environmental footprint, using recycled and recyclable packaging, selling reusable coffee cups and cotton bread bags, and running electric vehicles across its fleet since 2019.
Chinatown Bakery, London
The London-based Chinese bakery brand has ramped up estate expansion since the start of this year, opening a new shop on Queensway in Paddington back in February and then a kiosk in Brent Cross shopping centre in May. It most recently added a sixth location to its estate at Westfield shopping centre as part of an ambition to reach 20 sites across the UK within the next five years.
The new 1,100 sq ft store features the latest branding including a green, red and beige colour scheme, said to be more appealing for the mass market whilst reflecting the company’s roots in London’s Chinatown. Its products, meanwhile, are rooted in the recipes and techniques of Hong Kong bakeries with signature bakes including Taiyaki (fish-shaped waffle filled with the likes of sweet custard, red bean paste, Nutella, or soft-serve ice cream), as well as roast pork buns, pineapple buns, and egg tarts.
A previously floated idea to expand via wholesale has been dropped in favour of a focus on growing its retail footprint, especially smaller outlets in high footfall locations such as shopping centres. The brand has a diverse customer base from three-year-olds up to octogenarians, noted Chinatown Bakery co-owner Simon Tang.
Docker Bakery, Dover
Plant-based bakery specialist Docker is also on an expansion drive, continuing on from last year’s third site opening in Ashford. In its tenth year of business, the bakery has become a tenant of the new Bench building in Dover, a stone’s throw from the town’s seafront and nearby its Market Square.
The new café will be serving plenty of students as the property is also home to a creative and education campus for East Kent College. It is offering its full range of sourdough breads and vegan pastries, sandwiches, salads, and soups, along with coffee from Curve Roasters and its own selection of beers brewed at its main production site in Folkestone.
Accessible from street level, it has seating for 34 covers both inside and outside, with the latter granting views of Dover Castle. Docker also operates a shop in Canterbury at The Goods Shed.
Donald’s Pies, London
Just two years ago, the Donald’s Pies business traded from a van on weekends at Radyr Cricket Club. Now with a central production bakery supporting massively increased capacity, it’s opened a new hole-in-the-wall shop in East London’s Hackney Wick neighbourhood which marks its fifth regular trading location, third bricks-and-mortar outlet, and first permanent site outside Cardiff.
The full Donald’s offering is served in London, headlined by its signature handmade pies in flavours such as Mince Beef & Cheddar, Butter Chicken Curry, Ratatouille & Vegan Feta, and BBQ Pulled Pork. It also has, cookies, sausage rolls, and an expanding range of breakfast, lunch, and grab-and-go food. The merging of pies and specialty coffee was modelled on co-founder Gareth Owens’ experiences of New Zealand food culture during his time living there.
Donald’s is also now the permanent coffee & catering pop up for all Welsh rugby fixtures shown at the London Welsh Centre, having previously hosted takeovers there and at Dark Arts Coffee in Hackney. In addition, it has taken its pies online with a nationwide delivery service that has attracted a strong demand from Kiwi expats in the capital.
Haute Dolci, Reading
Dessert parlour chain Haute Dolci has expanded its UK estate beyond the 20-site mark with a latest café located inside The Oracle shopping centre in Reading. It recently unveiled its second ‘Dolci Mono’ kiosk at Brent Cross shopping centre, with five more sites planned to open by the end of Q1 2027.
Haute Dolci said it looks to create “beautifully curated spaces where desserts, brunch, and drinks share equal billing”, while blending “French-Italian inspiration with modern elegance”.
Desserts remain at the heart of the newly designed menu, which presents an array of indulgent treats including its viral Matilda Cake, signature San Sebastián cheesecake, Kunafa Croffle, and Lotus Biscoff French Toast, along with an all-day brunch menu.
There’s also a newly launched patisserie range featuring smaller adaptations of chef Ludwig Hely’s existing creations with varieties like Rocher, Pistachio Raspberry, Chocolate Bûche, Red Velvet, and Tiramisu.
Hop Bakehouse, Elsham, Lincs
The childhood dream of Tiggy Elwes has become reality as she has opened the doors of Hop Bakehouse at Elsham Hall Country Park near Brigg in north Lincolnshire. The venture sees the 26-year-old literally come home – her grandfather first opened the park to the public in 1970 – and she joins her brother Lawrence in bringing a new youthful energy to the destination.
A passionate baker from the age of 10, Elwes graduated from the National Bakery School in London and had an internship as a pâtissier at Claridges before working for two years as a recipe developer at Pret. She’s spent recent months researching ovens, gleaning knowledge from bakers nationwide, recruiting colleagues, and working with builders to convert one side of the historic Elsham Hall courtyard into a brand-new bakery and café.
The 113 sq ft space includes an open production area, which can be viewed by customers, and a bakery counter as well as seating for 45 inside and around 30 outside. Hop Bakehouse’s line-up changes with the season, based on local availability. Its signature Jumbleberry Brioche is made with a mix of tummelberries, tayberries and purple raspberries, baked into fluffy brioche with vanilla custard and oat crumble. It also creates classic cinnamon rolls and brown butter chocolate chunk cookies, while savoury choices include focaccia sandos and a sourdough toastie filled with Lincolnshire Haslet (pork meatloaf), Lincolnshire Poacher (hard cheese) and caramelised onion.
Konditor, London
Founded by German pâtissier Gerhard Jenne in 1993, bakery brand Konditor has grown to operate four sites across the capital including its newest outlet at London Bridge station. This joins its original location on Cornwall Road near Waterloo station and on Gray Inn Road near Chancery Lane – which both have production kitchens – as well as a retail site on Cullum Street near Bank station.
The new 775 sq ft site is located on Joiner Street leading into the station. It offers commuters Konditor’s core range of brownies, cakes and desserts such as its signature Curly Whirly cake that comprises rich dark chocolate sponge and sweet vanilla frosting, hand-finished with chocolate swirls. The brand’s popular mince pies will go on sale during the Christmas period. Customers can also enjoy their purchased bakes and a drink at seating inside.
Momiji Bakery, Warrington
Asian-French fusion bakeries aren’t exclusive to London (although there are plenty making waves in the capital). A new one called Momiji Bakery has been opened in Warrington’s Hatters Row shopping arcade by Japanese native Miho Iwata, who noticed a lack of such businesses in the Cheshire town after moving there from London.
The menu features handmade patisserie, croissants, pastries, and Japanese-style breads and cakes. Signature bakes include Strawberry Short Cake (sponge and fresh cream), Matcha Azuki Roll Cake, Salted Butter Roll, Anpan, and Cream Pan, as well as savoury options like Corn Cheese Danish and Hot Dog Bun.
Pipp & Co, Bath
Formerly just an artisan doughnut supplier with a production site at Swindon’s Isis Trading Estate, Pipp & Co launched its first café in 2024 in Bristol’s College Green area. It has now further extended this retail network with a new outlet on Bath’s New Street, while another Bristol shop located on Redcliff Street is to open soon.
The cafés feature an expanded product range designed for lunchtime visitors, including new sandwiches, toasties, paninis, and salads, while drinks such as ube and matcha aim to meet changing consumer tastes.
Family-run Pipp & Co has a strict policy of using no artificial ingredients, flavourings or additives with ingredients sourced locally, where possible. Its doughnuts are produced using traditional methods, including a 48-hour fermentation process for the brioche dough.
Signorelli Bakery, London
As part of its London expansion plans, independent chain Signorelli Bakery has unveiled a seventh site at 1 Broadgate mixed-use development, close to Liverpool Street station.
The new opening is said to bring an authentic pasticceria (Italian patisserie shop) to the heart of the city. This includes serving Signorelli’s signature pistachio cream-filled croissants, focaccia sandwiches, Italian cakes, and biscuits, which are all made from scratch at its production site in Stratford’s East Village.
The business is purpose-led, with a commitment to creating safe, supportive employment and genuine opportunities for growth particularly for women and neurodiverse young people. It said its opening at 1 Broadgate “feels like huge moment for our family”.
“We wanted to create a little corner of Italy amongst the towers somewhere warm, independent and genuinely ours,” commented co-founder Rebecca Rosmini. “And as we grow, we want that growth to mean something: creating safe jobs, opportunities and careers for people who can too often be overlooked.”
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