“Bread has always been a communal
activity linked to cooperative living…
the sight of an old oven in a back courtyard
of some village still gives rise to images
of community, of sharing.”

Our Story

 The Old Post Office Bakery, London’s Oldest Organic Bakery, was born in the early 80’s, the  child of an illicit union between London’s 60’s and 70’s counterculture and an ancient European tradition of artisan bread making. Flowing through its veins was always a DIY ethic, a deeply held belief in resourcefulness, and the desire to create wholesome foods from simple ingredients.

Over the years many highly skilled bakers and cake makers from all over the world have joined the bakery, along with enthusiasts from any and every walk of life looking for a change of direction, and have contributed their recipes and techniques, resulting in a list of products that includes traditional British baked goods: Chelsea buns, eccles cakes, apple turnovers, white bloomers, homemade cakes pastries and pasties, alongside ciabatta, focaccia, pain au levain, croissants, pain au chocolat, pain aux raisins, a range of sourdoughs, and our staples, the tin loaves: wholewheat, malted grain, 3 seed, sunflower, stoneground white, spelt and rye sourdough.

 The bakery today is organic in every sense, not only using organic ingredients (exclusively for most of our breads) but also being the result of the skills and spirit of many different people: bakers, cooks, artists and all sorts: everyone with enthusiasm and spirit who has understood what we’re all about and joined in for the ride.

 

In 1982 Karl Heinz Rossbach arrived in London from Berlin to study psychotherapy. Using his finely honed powers of Teutonic reasoning, Karl deduced that it was almost impossible to find the traditional, nutritionally rich breads he had grown up eating on his family farm in Southern Germany, and,  needing to fund his studies he killed two birds with one stone (another of his actual skills) by starting to make his own bread at home, and also selling it to local shops. At the time he lived in a squatted building off Acre Lane, Brixton, that had been a Post Office: hence the name. Karl found and repaired an abandoned gas cooker and built himself a prooving cabinet from scrap metal. He bought freshly milled flour from Neals Yard in Covent Garden but also built his own mill using a coffee grinder and a motor from a washing machine. He soaked grains and produced his own sourdough to begin making the loaves (using an old bathtub as a mixing bowl) that are still the staple of the bakery. 100% wholewheat with sunflower seeds and 100% rye sourdough. Dense, chewy, flavoursome and nutritionally rich loaves whose slices provide a meal in themselves. The bakery was a success because what Karl made was virtually unique in 1982.

 Within a few years Karl was joined by John Dungavel and Richard Scroggs (the current owners of the bakery), both of whom were living in Brixton because of the vibrant alternative/squatting scene of the 80’s. Many of the characters from that culture ended up working for or with the bakery, helping John and Richard in building on Karl’s foundation, to add the elements that have created the present day bakery, which, thirty years on and two premises later, now lives at 76 Landor Road just off Clapham High Street. Karl (now 64) still works part time at the bakery using his legendary bodging skills to keep any and every piece of equipment working. John and Richard hold the spirit of the bakery as crucial to its existence: a belief in community inclusion both in their employment policy and their support for local activists, festivals and events; a belief in keeping the bakery to a size and in a location where it can retain its proper artisan ethos; a fascination with the learning and development of specialist craft baking skills which maintain and continue the use of centuries old techniques. All these principles underpin our core business: the production of a range of truly handcrafted products, sold at reasonable prices without the mystification and elitism attached to much of the artisan food scene.

 The Old Post Office Bakery, London’s Oldest Organic Bakery, was born in the early 80’s, the  child of an illicit union between London’s 60’s and 70’s counterculture and an ancient European tradition of artisan bread making. Flowing through its veins was always a DIY ethic, a deeply held belief in resourcefulness, and the desire to create wholesome foods from simple ingredients.

 In 1982 Karl Heinz Rossbach arrived in London from Berlin to study psychotherapy. Using his finely honed powers of Teutonic reasoning, Karl deduced that it was almost impossible to find the traditional, nutritionally rich breads he had grown up eating on his family farm in Southern Germany, and,  needing to fund his studies he killed two birds with one stone (another of his actual skills) by starting to make his own bread at home, and also selling it to local shops. At the time he lived in a squatted building off Acre Lane, Brixton, that had been a Post Office: hence the name. Karl found and repaired an abandoned gas cooker and built himself a prooving cabinet from scrap metal. He bought freshly milled flour from Neals Yard in Covent Garden but also built his own mill using a coffee grinder and a motor from a washing machine. He soaked grains and produced his own sourdough to begin making the loaves (using an old bathtub as a mixing bowl) that are still the staple of the bakery. 100% wholewheat with sunflower seeds and 100% rye sourdough. Dense, chewy, flavoursome and nutritionally rich loaves whose slices provide a meal in themselves. The bakery was a success because what Karl made was virtually unique in 1982.

 Within a few years Karl was joined by John Dungavel and Richard Scroggs (the current owners of the bakery), both of whom were living in Brixton because of the vibrant alternative/squatting scene of the 80’s. Many of the characters from that culture ended up working for or with the bakery, helping John and Richard in building on Karl’s foundation, to add the elements that have created the present day bakery, which, thirty years on and two premises later, now lives at 76 Landor Road just off Clapham High Street. Karl (now 64) still works part time at the bakery using his legendary bodging skills to keep any and every piece of equipment working. John and Richard hold the spirit of the bakery as crucial to its existence: a belief in community inclusion both in their employment policy and their support for local activists, festivals and events; a belief in keeping the bakery to a size and in a location where it can retain its proper artisan ethos; a fascination with the learning and development of specialist craft baking skills which maintain and continue the use of centuries old techniques. All these principles underpin our core business: the production of a range of truly handcrafted products, sold at reasonable prices without the mystification and elitism attached to much of the artisan food scene.

 Over the years many highly skilled bakers and cake makers from all over the world have joined the bakery, along with enthusiasts from any and every walk of life looking for a change of direction, and have contributed their recipes and techniques, resulting in a list of products that includes traditional British baked goods: Chelsea buns, eccles cakes, apple turnovers, white bloomers, homemade cakes pastries and pasties, alongside ciabatta, focaccia, pain au levain, croissants, pain au chocolat, pain aux raisins, a range of sourdoughs, and our staples, the tin loaves: wholewheat, malted grain, 3 seed, sunflower, stoneground white, spelt and rye sourdough.

 The bakery today is organic in every sense, not only using organic ingredients (exclusively for most of our breads) but also being the result of the skills and spirit of many different people: bakers, cooks, artists and all sorts: everyone with enthusiasm and spirit who has understood what we’re all about and joined in for the ride.

 

Products

Products

Bread

We produce a range of sourdoughs and speciality breads, together with our staples, the tin loaves: wholewheat, malted grain, 3 seed, sunflower, stoneground white, spelt and rye sourdough.

View all our Bread

Pastries

Our beautifully crafted pastry range comprises
Plain, Almond, Cheese & Spelt Croissants,
Pan Au Chocolat, Fruit Danish,
Cinnamon Swirls, Chelsea Buns, Eccles Cakes and Apple Turnovers.
View all our Pastries

Savouries

Our savoury range includes a sumptious Spinach & Feta Roll as well as one of THE best Vegan "Sausage" Rolls in London (ask anyone!) There is also a Vegan Spicy Veg, Vegan Jamaican Patty, Cornish Pasty, Cheese & Onion Pasty, Quiche and Pizza.
View all our Savouries

Cakes

Our speciality cake makers produce freshly made cakes daily including Apple & Almond, Vegan Chocolate Cake, Gluten Free Lemon & Poppy Seed, Banana Cake, Brownies, Cheese Cake & sumptuous Victorian Sponges.
View all our Cakes

Bread

We produce a range of sourdoughs and speciality breads, together with our staples, the tin loaves: wholewheat, malted grain, 3 seed, sunflower, stoneground white, spelt and rye sourdough.

View all our Bread

Pastries

Our beautifully crafted pastry range comprises
Plain, Almond, Cheese & Spelt Croissants,
Pan Au Chocolat, Fruit Danish,
Cinnamon Swirls, Chelsea Buns, Eccles Cakes and Apple Turnovers.
View all our Pastries

Savouries

The savoury range includes includes a sumptious Spinach & Feta Roll as well as one of THE best Vegan "Sausage Rolls" in London (ask anyone!) There is also a Vegan Spicy Veg, Vegan Jamaican Patty, Cornish Pasty, Cheese & Onion Pasty, Quiche and Pizza.
View all our Savouries

Cakes

Our speciality cake makers produce freshly made cakes daily including Apple & Almond, Vegan Chocolate Cake, Gluten Free Lemon & Poppy Seed, Banana Cake, Brownies, Cheese Cake & sumptuous Victorian Sponges.
View all our Cakes

Shop Pantry

Organic Flour

Organic
Flour

You can purchase all sorts of Organic Flour from our shop. Organic flour you can purchase includes White No 4, Wholewheat, Light & Dark Rye, White & Wholemeal Spelt.

Organic Brixton Windmill Flour

Organic Brixton Windmill Flour

Stone ground wholemeal flour, made from local organically sourced wheat.
Milled lovingly at Brixton Windmill, London's last working windmill.
Available in 500g packets.

Granola

Granola

Our own special blend of Oats, Nuts, Seeds, Bran and Honey - the perfect start to the day!
Ingredients: Oats, Brazil nuts, Walnuts, Hazelnuts, Cashew Nuts, Sesame Seeds, Sultanas, Sunflower Seeds, Oil and Honey. We also have Vegan Granola where we replace the Honey with Golden Syrup.

Brixton Windmill Mugs

Brixton Windmill Mugs

Pure Juices

Pure Juice

A selection of Pure Juices available to purchase from our shop.

Yeast

Yeast

You can purchase fresh yeast from our shop.

Bread

Sourdough is an ingredient in bread that makes it rise. We use it instead of manufactured yeast. Sourdough is a mixture of water and flour which contains a culture of naturally occurring yeasts and lactic acid bacteria. The wild yeasts are left to ferment over a long period of time (18-20 hours in our case) which allows them to develop an acidic, sour flavour. This creates a denser, moister, more chewy loaf with a complex crust, deeper flavour and because the Sourdough process produces natural yeasts required in only small quantities to leaven the bread, it is much more digestible.

Californian Sourdough

Californian Sourdough

Our version of the long held tradition of sourdough in
San Francisco, California
Available Daily

Ingredients: 100% Stone Ground Unbleached White Flour, Water, Salt

5 Seed Sourdough

5 Seed Sourdough

Made over 18 hours using a sourdough starter and mixed seeds then baked on the sole of the oven for extra bounce and crustiness.
Available Daily
Ingredients: 100% Stone Ground Unbleached White Flour, Water, Sunflower, Sesame, Poppy, Pumpkin and Linseeds, Salt

Brockwell Sourdough

Brockwell Sourdough

A long Sourdough with the lovely combination of white and rye flours with Miller"s Bran.
Available Daily

Ingredients: Stone Ground White Flour, Rye Flour, Miller's Bran, Water, Salt | 1000g

Pain Au Levain

Pain Au Levain

A mixture of white & wholewheat flours with 15% rye, making this sourdough long lasting with a great depth of flavour.
Available Daily
Ingredients 100% Stone Ground Unbleached White 
Flour, 100% Stone Ground Whole Wheat 
& Rye Flour, Water, Levain, Salt 800g

Spelt Sourdough

Spelt Sourdough

Sweet and nutty spelt loaf. Low in Gluten - high on Sourdough taste.
Available Friday, Saturday, Sunday

Ingredients: 100% Stone Ground Spelt Flour, Water, Salt 800g

Whole Wheat Sourdough

Whole Wheat Sourdough

A dense, smooth textured sourdough loaf with the richness of wholewheat flour.
Available Friday, Saturday, Sunday.

Ingredients 100% Organic Stone Ground Whole Wheat Flour, Organic Stone Ground White Flour, Water, Salt

Potato Onion & Honey Sourdough

Potato Onion & Honey Sourdough

A white sourdough flavoured with roasted potatoes, onions and honey.
Available Daily

Ingredients: Unbleached White Flour, Water, Roasted Potatoes & Onions, Honey, Salt |1000g

Californian Sourdough

Californian Sourdough

Our version of the long held tradition of sourdough in
San Francisco, California
Available Daily

Ingredients: 100% Stone Ground Unbleached White Flour, Water, Salt

5 Seed Sourdough

5 Seed Sourdough

Made over 18 hours using a sourdough starter and mixed seeds then baked on the sole of the oven for extra bounce and crustiness.
Available Daily
Ingredients: 100% Stone Ground Unbleached White Flour, Water, Sunflower, Sesame, Poppy, Pumpkin and Linseeds, Salt

Brockwell Sourdough

Brockwell Sourdough

A long Sourdough with the lovely combination of white and rye flours with Miller"s Bran.
Available Daily

Ingredients: Stone Ground White Flour, Rye Flour, Miller's Bran, Water, Salt | 1000g

Pain Au Levain

Pain Au Levain

A mixture of white & wholewheat flours with 15% rye, making this sourdough long lasting with a great depth of flavour.
Available Daily
Ingredients 100% Stone Ground Unbleached White 
Flour, 100% Stone Ground Whole Wheat 
& Rye Flour, Water, Levain, Salt 800g

Spelt Sourdough

Spelt Sourdough

Sweet and nutty spelt loaf. Low in Gluten - high on Sourdough taste.
Available Friday, Saturday, Sunday.

Ingredients: 100% Stone Ground Spelt Flour, Water, Salt 800g

Wholewheat Sourdough

Wholewheat Sourdough

A dense, smooth textured sourdough loaf with the richness of wholewheat flour.
Available Friday, Saturday, Sunday.

Ingredients 100% Organic Stone Ground Whole Wheat Flour, Organic Stone Ground White Flour, Water, Salt

Potato, Onion & Honey Sourdough

Potato Onion & Honey Sourdough

A white sourdough flavoured with roasted potatoes, onions and honey.
Available Daily

Ingredients: Unbleached White Flour, Water, Roasted Potatoes & Onions, Honey, Salt |1000g

Whole Wheat means bread baked using all parts of the wheat grain. Our whole wheat loaves are 100% whole wheat – no part of the grain is taken away during the milling process and as a result our brown loaves are distinctive for their dense, high fibre texture and solid structure.

Whole Wheat Loaf

Whole Wheat Loaf

A plain Whole Wheat Loaf with no added seeds.
Available Daily

Ingredients: 100% Stone Ground Whole Wheat Flour, Water, Yeast, Salt | 800g/400g

Sunflower Loaf

Sunflower Loaf

Sunflower Seeds are mixed into the dough. Sesame seeds are sprinkled on top.
Available Daily

Ingredients: 100% Stone Ground Whole Wheat Flour, Sunflower Seeds, Sesame Seeds, Yeast, Salt, Water 800g/400g

3 Seed Loaf

3 Seed Loaf

Sunflower, Sesame & Poppy Seeds are mixed into the dough.
Available Daily

Ingredients: 100% Stone Ground Whole Wheat Flour, Sunflower Seeds, Sesame Seeds, Poppy Seeds, Yeast, Salt, Water 800g/400g

Multi Grain Loaf

Multi Grain Loaf

Bread made with malted wheat flakes giving it a smokey caramel flavour with a sweet aftertaste.
Available Daily

Ingredients 100% Stone Ground Whole Wheat Flour, 100% Stone Ground Malted Grain Flour, Water, Yeast, Salt 800g/400g

Whole Wheat Loaf

Whole Wheat Loaf

A plain Whole Wheat Loaf with no added seeds.
Available Daily


Ingredients: 100% Stone Ground Whole Wheat Flour, Water, Yeast, Salt | 800g/400g

Sunflower Loaf

Sunflower Loaf

Sunflower Seeds are mixed into the dough. Sesame seeds are sprinkled on top.
Available Daily

Ingredients: 100% Stone Ground Whole Wheat Flour, Sunflower Seeds, Sesame Seeds, Yeast, Salt, Water 800g/400g

Three Seed Loaf

Three Seed Loaf

Sunflower, Sesame & Poppy Seeds are mixed into the dough.
Available Daily

Ingredients: 100% Stone Ground Whole Wheat Flour, Sunflower Seeds, Sesame Seeds, Poppy Seeds, Yeast, Salt, Water 800g/400g

Malted Grain Loaf

Multi Grain Loaf

Bread made with malted wheat flakes giving it a smokey caramel flavour with a sweet aftertaste.
Available Daily

Ingredients 100% Stone Ground Whole Wheat Flour, 100% Stone Ground Malted Grain Flour, Water, Yeast, Salt 800g/400g

Although white bread is inherently less nutritious than whole wheat bread the fact that we use organic flour ground and milled in the right way means that the maximum amount of nutritional content is retained.

White Bloomer

White Bloomer

Traditional name for an oval shaped crusty loaf with diagonal slashes.
Available Daily

Ingredients: 100% Unbleached Stoneground White Flour, Water, Yeast, Salt 800g/400g

White Tin Loaf

White Tin Loaf

Sometimes even the bread police allow a white loaf through - but only if it's made with stoneground organic flour and no artificial enhancers. Perfect for chip butties.
Available Daily

Ingredients 100% Unbleached Stoneground White Flour, Water, Yeast, Salt 800g/400g

White Tin Loaf

White Tin Loaf

Sometimes even the bread police allow a white loaf through - but only if it's made with stoneground organic flour and no artificial enhancers. Perfect for chip butties.
Available Daily

Ingredients 100% Unbleached Stoneground White Flour, Water, Yeast, Salt 800g/400g

White Bloomer

White Bloomer

Traditional name for an oval shaped crusty loaf with diagonal slashes.
Perfect for bacon sandwich.
Available Daily

Ingredients: 100% Unbleached Stoneground White Flour, Water, Yeast, Salt 800g/400g

Rye is a species of wheat and once the staple of Northern, Eastern and Central Europe where the soil was too poor or the conditions to cold for the cultivation of wheat. It makes a chewy, dark and dense loaf which has a rich, earthy and slightly sour flavour.

Sesame Seed Rye

Sesame Seed Rye

An original from the early eighties. Made with a rye sourdough and a mixture of organic dark and light rye flour to produce a moist, dark, flavoursome loaf in the German tradition
Available Daily
Ingredients: 100% Stone Ground Rye Flour, Water, Sesame Seeds, Salt

Sunflower Rye

Sunflower Rye

A rye sourdough with Sunflower Seeds.
Available Daily

Ingredients 100% Stone Ground Rye Flour, Water, Sunflower Seeds, Sesame Seeds, Salt 800g/400g

Rye & Caraway Seeds

Rye & Caraway Seeds

Rye with Caraway seeds.
Available Daily

Ingredients 100% Stone Ground Rye Flour, Water, Caraway Seeds, Salt 800g/400g

Holsteiner

Holsteiner

This bread was introduced to the bakery by Gerhard, a master baker from Germany. It is similar to German rye but with added molasses, sunflower seeds then rolled in oats before being baked.
Available Thursday, Friday, Saturday, Sunday.
Ingredients 100% Stone Ground Rye Flour, Water, Whole Rye Grains, Sunflower Seeds, Molasses, Oats, Salt 800g/400g

Sesame Seed Rye

Sesame Seed Rye

An original from the early eighties. Made with a rye sourdough and a mixture of organic dark and light rye flour to produce a moist, dark, flavoursome loaf in the German tradition.
Available Daily
Ingredients: 100% Stone Ground Rye Flour, Water, Sesame Seeds, Salt 800g/400g

Sunflower Rye

Sunflower Rye

A rye sourdough with Sunflower Seeds.
Available Daily

Ingredients 100% Stone Ground Rye Flour, Water, Sunflower Seeds, Sesame Seeds, Salt 800g/400g

Rye & Caraway Seeds

Rye & Caraway Seeds

Rye with Caraway seeds.
Available Daily

Ingredients 100% Stone Ground Rye Flour, Water, Caraway Seeds, Salt 800g/400g

Holsteiner

Holsteiner

This bread was introduced to the bakery by Gerhard, a master baker from Germany. It is similar to German rye but with added molasses, sunflower seeds then rolled in oats before being baked.
Available Thursday, Friday, Saturday, Sunday.
Ingredients 100% Stone Ground Rye Flour, Water, Whole Rye Grains, Sunflower Seeds, Molasses, Oats, Salt 800g/400g

Our speciality breads include a selection of flavoured breads, a Spelt loaf which is lower in gluten,  traditional Italian Foccacia & Ciabatta our version of a French Baguette.

Brixton Rye

Brixton Rye

This loaf is something of a hybrid being both a wheat & rye mix and also having a half yeast half sourdough starter. The mix of sourdough & yeast means you get the distinctive sourdough tang with the benefit of a complex crust.
Available Daily
Ingredients: 75% Rye, 25% Wheat, Yeast, Salt

Spelt Loaf

Spelt Loaf

Spelt is an ancient grain that has a molecular structure containing a shorter and more brittle protein in the gluten. This makes it easier for the body to breakdown and digest, good for wheat intolerances.
Available Daily
Ingredients 100% Stone Ground Spelt Flour, Water, Yeast, Salt | 800g/400g

Olive Bread

Olive Bread

A blend of white & whole wheat flour combined with Moroccan Olives which are fully ripened before picking resulting in a fleshy and full flavour.
Available Daily
Ingredients 100% Stone Ground Unbleached White Flour, Whole Wheat Flour, Olives, Water, Olive Oil, Salt, Yeast | 400g

Date & Walnut

Date & Walnut

A white loaf with superior quality organic dates and walnuts.
Available Saturday & Sunday.

Ingredients 100% Unbleached Stoneground White & Wholewheat Flour, Dates, Walnuts, Yeast, Salt, Water 400g

Onion Bread

Onion Bread

A white bread with onions roasted in olive oil to develop their sweetened caramelised flavour.
Available Saturday & Sunday.

Ingredients: 100% Stone Ground Unbleached White Flour, Water, Onions, Yeast, Salt | 400g

Oat Bread

Oat Bread

A White bread with organic oats mixed throughout and sprinkled on top.
Available Saturday & Sunday.

Ingredients: 100% Organic Unbleached Stoneground White Flour, Oats, Water, Yeast, Salt | 400g

Foccacia

Foccacia

An Italian yeasted flat bread topped with Olive and Rosemary or Cherry Tomato and Basil.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Olive Oil, Yeast, Semolina, Cherry Tomatoes and Basil or Olives and Rosemary, Salt

Ciabatta

Ciabatta

White Italian bread made from course textured granular flour and flavoured with Olive oil.
Available Daily

Ingredients: 100% Stoneground Unbleached White Flour, Olive Oil, Yeast, Salt
Available as a loaf or roll.

Brixton Rye

Brixton Rye

This loaf is something of a hybrid being both a wheat & rye mix and also having a half yeast half sourdough starter. The mix of sourdough & yeast means you get the distinctive sourdough tang with the benefit of a complex crust.
Available Daily
Ingredients 75% Rye, 25% Wheat, Yeast, Salt | 400g

Spelt Loaf

Spelt Loaf

Spelt is an ancient grain that has a molecular structure containing a shorter and more brittle protein in the gluten. This makes it easier for the body to breakdown and digest, good for wheat intolerances.
Available Daily
Ingredients 100% Stone Ground Spelt Flour, Water, Yeast, Salt | 800g/400g

Olive Bread

Olive Bread

A blend of white & whole wheat flour combined with Moroccan Olives which are fully ripened before picking resulting in a fleshy and full flavour.
Available Daily
Ingredients 100% Stone Ground Unbleached White Flour, Whole Wheat Flour, Olives, Water, Olive Oil, Salt, Yeast | 400g

Date & Walnut

Date & Walnut

A white loaf with superior quality organic dates and walnuts.
Available Saturday & Sunday.

Ingredients 100% Unbleached Stoneground White & Wholewheat Flour, Dates, Walnuts, Yeast, Salt, Water 400g

Onion Bread

Onion Bread

A white bread with onions roasted in olive oil to develop their sweetened caramelised flavour.
Available Saturday & Sunday.

Ingredients: 100% Stone Ground Unbleached White Flour, Water, Onions, Yeast, Salt | 400g

Oat Bread

Oat Bread

A White bread with organic oats mixed throughout and sprinkled on top.
Available Saturday & Sunday.

Ingredients: 100% Organic Unbleached Stoneground White Flour, Oats, Water, Yeast, Salt | 400g

Foccacia

Foccacia

An Italian yeasted flat bread topped with Olive and Rosemary or Cherry Tomato and Basil.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Olive Oil, Yeast, Semolina, Cherry Tomatoes and Basil or Olives and Rosemary, Salt

Ciabatta

Ciabatta

White Italian bread made from course textured granular flour and flavoured with Olive oil.
Available Daily

Ingredients: 100% Stoneground Unbleached White Flour, Olive Oil, Yeast, Salt
Available as a loaf or roll.

Baguette

Baguette

Our version of the classic French staple, not as crisp and cotton wooly, but chewy and flavoursome.
Available Daily

Ingredients 100% Unbleached Stoneground White Flour, Water, Yeast, Salt | 400g

Fruit Loaf

Fruit Loaf

Our fruit loaf is sugar free and sweetened only by fruit. We soak the dates overnight, then add apricots and sultanas to the syrup with cinnamon and mixed spice. 50% fruit to flour ratio.
Available Daily
Ingredients: 100% Organic Stone Ground Unbleached White Flour, 100% Organic Stoneground Whole Wheat Flour, Water, Sultanas, Dates, Apricots, Yeast, Cinnamon, Mixed Spice, Salt | 400g/Buns

Brioche

Brioche

Traditional French sweet bread. Made the same basic way as bread with the extra addition of eggs, milk & a higher proportion of butter.
Available on request only.
Ingredients: Unbleached White Flour, Milk, Water, Eggs, Caster Sugar, Butter, Yeast, Salt

Windmill Loaf

Windmill Loaf

Made from wheat milled at Brixton Windmill. We donate 40p per loaf to the Friends of Windmill Gardens.
Available Friday, Saturday , Sunday.

Ingredients: Stone Ground Wholewheat Flour, Rye Flour, Bruised Grains of Rye, Water, Molasses, Miller's Bran, Salt | 1000g

Baguette

Baguette

Our version of the classic French staple, not as crisp and cotton wooly, but chewy and flavoursome.
Available Daily

Ingredients 100% Unbleached Stoneground White Flour, Water, Yeast, Salt | 400g

Fruit Loaf

Fruit Loaf

Our fruit loaf is sugar free and sweetened only by fruit. We soak the dates overnight, then add apricots and sultanas to the syrup with cinnamon and mixed spice. 50% fruit to flour ratio.
Available Daily
Ingredients: 100% Organic Stone Ground Unbleached White Flour, 100% Organic Stoneground Whole Wheat Flour, Water, Sultanas, Dates, Apricots, Yeast, Cinnamon, Mixed Spice, Salt | 400g/Buns

Brioche

Brioche

Traditional French sweet bread. Made the same basic way as bread with the extra addition of eggs, milk & a higher proportion of butter.
Available on request only.
Ingredients: Unbleached White Flour, Milk, Water, Eggs, Caster Sugar, Butter, Yeast, Salt Available as buns. Loaves on request.

Windmill Loaf

Windmill Loaf

Made from wheat milled at Brixton Windmill. We donate 40p per loaf to the Friends of Windmill Gardens.
Available Friday, Saturday, Sunday.

Ingredients: Stone Ground Wholewheat Flour, Rye Flour, Bruised Grains of Rye, Water, Molasses, Miller's Bran, Salt | 1000g

Gluten Free Loaf

Gluten Free Loaf

A gluten free loaf made with a flour blend of Rice, Tapioca, Potato, Buckwheat and Carob.
Available Saturday & Sunday.

Ingredients: Flour Blend (Rice, Tapioca, Potato, Buckwheat, Carob), Water, Sugar, Beet Fibre, Xantham Gum, Yeast, Eggs, Sunflower Oil, Salt

Gluten Free Kasha Loaf

Gluten Free Kasha Loaf

A gluten free, yeast free and vegan loaf using fermented Buckwheat groats and mixed seeds.
Available Saturday & Sunday.

Ingredients: Buckwheat Groats, Sunflower Seeds, Water, Sesame Seeds, Linseeds, Salt.

Gluten Free Loaf

Gluten Free Loaf

A gluten free loaf made with a flour blend of Rice, Tapioca, Potato, Buckwheat and Carob.
Available Saturday & Sunday.

Ingredients: Flour Blend (Rice, Tapioca, Potato, Buckwheat, Carob), Water, Sugar, Beet Fibre, Xantham Gum, Yeast, Eggs, Sunflower Oil, Salt
Please note only available Saturday & Sunday.

Gluten Free Kasha Loaf

Gluten Free Kasha Loaf

A gluten free, yeast free and vegan loaf using fermented Buckwheat groats and mixed seeds.
Available Saturday & Sunday.

Ingredients: Buckwheat Groats, Sunflower Seeds, Water, Sesame Seeds, Linseeds, Salt. Please note only available Saturday & Sunday.

Pastries

An important part of what we do at the bakery are the breakfast pastries or Viennoiserie. All our pastries are made with a type of enriched leavened (raised with yeast) puff pastry which was developed by Viennese bakers in the 1800’s.

Plain Croissant

Plain Croissant

Handmade in the bakery with full fat French butter: “better than you get in France” , according to several of our Gallic customers. Bien sûr !
Available Daily

Ingredients: 100% Stoneground White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Salt.

Almond Croissant

Almond Croissant

Our almond croissants have a generous portion of our own homemade sweet almond paste then wrapped an all butter croissant. Egg washed and then dipped in flaked almonds. After baking we sprinkle them in icing sugar: c’est formidable!
Available Daily
Ingredients: 100% Stoneground White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Ground and Flaked Almonds, Salt.

Pain Au Chocolat

Pain Au Chocolat

Just as buttery and flaky as our croissants, but with four bars of dark chocolate (compared to the standard two) added for a massive chocolate blast.
Available Daily
Ingredients: 100% Stoneground White Flour, Butter, Chocolate, Milk, Eggs, Yeast, Caster Sugar, Salt

Cheese Croissant

Cheese Croissant

A cheesy all butter savoury style croissant.
Available Daily

Ingredients: 100% Stoneground White Flour, Cheese, Butter, Milk, Eggs, Yeast, Smoked Paprika, Caster Sugar, Salt

Fruit Danish

Fruit Danish

A sumptious Fruit Danish made with Peach, Pear, Apricot or Mixed Fruits.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Custard, Assorted Fruit, Salt & either Peach, Pear, Apricot or Mixed Fruit

Pain Au Raisin

Pain Au Raisin

A fabulous pastry with raisins and apricot jam.
Available Daily

Ingredients: 100% Stoneground Unbleached White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Custard, Sultanas, Salt

Cinnamon Swirl

Cinnamon Swirl

Flavoured with cinnamon and filled with pastry cream with the added dash of brandy.
Available Daily

Ingredients: Unbleached White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Custard, Cinnamon, Brandy, Salt

Chelsea Bun

Chelsea Bun

A type of currant bun first invented in the 18th century in the Bun House in Chelsea. A delicious blend of sweet spice mix, currants, brown sugar and butter. Glazed with apricot jam.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Brown Sugar, Nutmeg, Mixed Spice, Lemon Zest, Currents, Salt

Apple Turnover

Apple Turnover

A traditional British Apple Pastry.
Available Daily

Ingredients: Apple, Custard, Sugar, Puff Pastry

Eccles Cake

Eccles Cake

A small round cake made from rough puff pastry filled with currants, apples , dates (an OPO twist!), mixed spice, dash of brandy and tops with Demrera sugar.
Available Daily

Ingredients: Unbleached White Flour, Water, Butter, Margarine, Eggs, Currants, Orange Peel, Apple, Dates, Nutmeg, Caster Sugar, Demerera Sugar, Brandy, Salt

Spelt Croissant

Spelt Croissant

Our version of a classic croissant made with spelt flour for easier digestion.
Available Saturday & Sunday.

Ingredients: Stone Ground Unbleached Spelt Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Salt

Hot Cross Buns

Hot Cross Buns

Sorry to tease you only made at Easter time! So if it's around Easter you are in luck! A moorish blend of spiced fruit, white & wholemeal flours, classic piped pastry cross glazed with sugar.

Ingredients: Wholewheat & Unbleached White Flour, Sultanas, Milk, Eggs, Cinnamon, Sugar, Mixed Spice, Salt, Baking Powder, Water

Plain Croissants

Plain Croissant

Handmade in the bakery with full fat French butter: “better than you get in France” , according to several of our Gallic customers. Bien sûr !
Available Daily

Ingredients: 100% Stoneground White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Salt.

Almond Croissants

Almond Croissant

Our almond croissants have a generous portion of our own homemade sweet almond paste then wrapped an all butter croissant. Egg washed and then dipped in flaked almonds. After baking we sprinkle them in icing sugar: c’est formidable!
Available Daily
Ingredients: 100% Stoneground White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Ground and Flaked Almonds, Salt.

Pain Au Chocolat

Pain Au Chocolat

Just as buttery and flaky as our croissants, but with four bars of dark chocolate (compared to the standard two) added for a massive chocolate blast.
Available Daily
Ingredients: 100% Stoneground White Flour, Butter, Chocolate, Milk, Eggs, Yeast, Caster Sugar, Salt

Cheese Croissant

Cheese Croissant

A cheesy all butter savoury style croissant.
Available Daily

Ingredients: 100% Stoneground White Flour, Cheese, Butter, Milk, Eggs, Yeast, Smoked Paprika, Caster Sugar, Salt

Fruit Danish

Fruit Danish

A sumptious Fruit Danish made with Peach, Pear, Apricot or Mixed Fruits.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Custard, Assorted Fruit, Salt & either Peach, Pear, Apricot or Mixed Fruit

Pain Au Raisin

Pain Au Raisin

A fabulous pastry with raisins and apricot jam.
Available Daily

Ingredients: 100% Stoneground Unbleached White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Custard, Sultanas, Salt

Cinnamon Swirl

Cinnamon Swirl

Flavoured with cinnamon and filled with pastry cream with the added dash of brandy.
Available Daily

Ingredients: Unbleached White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Custard, Cinnamon, Brandy, Salt

Chelsea Buns

Chelsea Buns

A type of currant bun first invented in the 18th century in the Bun House in Chelsea. A delicious blend of sweet spice mix, currants, brown sugar and butter. Glazed with apricot jam.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Brown Sugar, Nutmeg, Mixed Spice, Lemon Zest, Currents, Salt

Apple Turnover

Apple Turnover

A traditional British Apple Pastry.
Available Daily

Ingredients: Apple, Custard, Sugar, Puff Pastry

Eccles Cake

Eccles Cake

A small round cake made from rough puff pastry filled with currants, apples , dates (an OPO twist!), mixed spice, dash of brandy and tops with Demerara sugar.
Available Daily

Ingredients: Unbleached White Flour, Water, Butter, Margarine, Eggs, Currants, Orange Peel, Apple, Dates, Nutmeg, Caster Sugar, Demerera Sugar, Brandy, Salt

Spelt Croissant

Spelt Croissant

Our version of a classic croissant made with spelt flour for easier digestion.
Available Saturday & Sunday.

Ingredients: Stone Ground Unbleached Spelt Flour, Butter, Milk, Eggs, Yeast, Caster Sugar, Salt

Hot Cross Buns

Hot Cross Buns

Sorry to tease you only made at Easter time! So if it's around Easter you are in luck! A moorish blend of spiced fruit, white & wholemeal flours, classic piped pastry cross glazed with sugar.

Ingredients: Wholewheat & Unbleached White Flour, Sultanas, Milk, Eggs, Cinnamon, Sugar, Mixed Spice, Salt, Baking Powder, Water

Savouries

At the Old Post Office Bakery we pride ourselves on the quality of our pastry and then concentrate with filling them with the finest ingredients to create tasty, whole hearted robust treats. Our pizza has a sourdough base.

Vegan SOS Roll

Vegan SOS Roll

Voted one of the best Vegan "Sausage" Rolls in London - enough said.
Available Daily

Ingredients: 100% Stoneground Unbleached White Flour, 
Shortening, Soya Sos Mix, Onions, Garlic,
Rosemary, Pepper, Salt

Spinach & Feta Roll

Spinach & Feta Roll

Our twist on the Greek Spanakopita pie with the traditional filling encased in our own puff pastry rather than filo. Plenty of lemon zest, lemon juice, pepper and olive oil making it very tasty.
Available Daily

Ingredients: 100% stoneground white flour, shortening, salt, spinach, feta cheese, lemons, olive oil, black pepper

Vegan Spicy Veg

Vegan Spicy Veg

A slice of the East parceled up in crumbly puff pastry- top drawer vegan nosh.
Available Daily

Ingredients: Puff Pastry, Potatoes, Onions, Carrots, Peas, Sweetcorn, Mixed Peppers, Chilli Powder, Curry Powder, Mustard, Salt

Cheese & Onion Pasty

Cheese & Onion Pasty

Traditional cheese, onion & potato pasty with a hint of mustard.
Available Daily

Ingredients: 100% Stoneground Unbleached White Flour, Shortening, Cheddar Cheese, Onions, Potatoes, Mustard, Salt

Cornish Pasty

Cornish Pasty

A shortcrust pastry pasty with soya mince, swede, carrot, potato and a rich vegetarian gravy.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Shortening, Swede, Potato, Onion, Carrots, Soya Mince, Gravy Powder, Pepper, Rosemary, Salt

Jamaican Patty

Jamaican Patty

Made in house with our own crafted pastry and special blend of Caribbean spices and vegetables.
Available Daily
Ingredients: Flour, Shortening, Black Beans, Onions, Carrots, Peas, Sweetcorn, Tomato Puree, Fresh Ginger, Tumeric, Garlic, All Purpose Spice, Salt, Scotch Bonnet, Thyme.

Quiche

Quiche

Creamy cheesy sauce, veggie fillings roasted for sweetness, crisp melty pastry- yumsa!!!
Available in mushroom, onion or pepper.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Shortening, Eggs, Milk, Mature Cheddar Cheese, Cream Cheese, Pepper, Salt & your choice of mushrooms, onion or pepper.

Pizza

Pizza

A top notch sourdough base topped with our special recipe tomato sauce, mozzarella, onions, peppers & mushrooms. Available by the slice, 12 inch round or by the tray.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Olive Oil, Yeast, Tomatoes, Garlic, Onions, Mozzarella, Peppers, Mushrooms, Olives, Salt

Leek & Potato Pie

Leek & Potato Pie

One of our best sellers & there is a reason for it. A marvellous blend of roasted leeks & potatoes seasoned with thyme, rosemary & mustard, mixed with a bechemal sauce & encased in a shortcrust pastry.
Available Thursday, Saturday & Sunday.
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Shortening, Leeks, Potatoes, Mature Cheddar Cheese, Milk, Pepper, Nutmeg, Rosemary, Thyme, Mustard, Salt

Spinach & Feta Pie

Spinach & Feta Pie

Spinach, Feta, Nutmeg & Puff Pastry with a subtle hint of Lemon.
Available Thursday, Saturday & Sunday.

Ingredients: White Flour, Spinach, Lemon, Feta, Black Pepper, Nutmeg, Olive Oil, Shortening, Salt

Potato Pesto Cheese Pie

Potato Pesto Cheese Pie

Our own invention, a cheesy, potatoeeee, pestoee succulent mixture encased in our handmade puff pastry. A meal in its own right..
Available Thursday, Saturday & Sunday.

Ingredients: Puff Pastry, Potatoes, Cheddar, Pesto, Onions, Salt, Smoked Paprika

Vegan SOS Roll

Vegan SOS Roll

Voted one of the best Vegan "Sausage" Rolls in London - enough said.
Available Daily

Ingredients: 100% Stoneground Unbleached White Flour, 
Shortening, Soya Sos Mix, Onions, Garlic,
Rosemary, Pepper, Salt

Spinach & Feta Roll

Spinach & Feta Roll

Our twist on the Greek Spanakopita pie with the traditional filling encased in our own puff pastry rather than filo. Plenty of lemon zest, lemon juice, pepper and olive oil making it very tasty.
Available Daily

Ingredients: 100% stoneground white flour, shortening, salt, spinach, feta cheese, lemons, olive oil, black pepper

Vegan Spicy Veg

Vegan Spicy Veg

A slice of the East parceled up in crumbly puff pastry- top drawer vegan nosh.
Available Daily

Ingredients: Puff Pastry, Potatoes, Onions, Carrots, Peas, Sweetcorn, Mixed Peppers, Chilli Powder, Curry Powder, Mustard, Salt

Cheese & Onion Pasty

Cheese & Onion Pasty

Traditional cheese, onion & potato pasty with a hint of mustard.
Available Daily

Ingredients: 100% Stoneground Unbleached White Flour, Shortening, Cheddar Cheese, Onions, Potatoes, Mustard, Salt

Cornish pasty

Cornish pasty

A shortcrust pastry pasty with soya mince, swede, carrot, potato and a rich vegetarian gravy.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Shortening, Swede, Potato, Onion, Carrots, Soya Mince, Gravy Powder, Pepper, Rosemary, Salt

Jamaican Patty

Jamaican Patty

Made in house with our own crafted pastry and special blend of Caribbean spices and vegetables.
Available Daily
Ingredients: Flour, Shortening, Black Beans, Onions, Carrots, Peas, Sweetcorn, Tomato Puree, Fresh Ginger, Tumeric, Garlic, All Purpose Spice, Salt, Scotch Bonnet, Thyme.

Quiche

Quiche

Creamy cheesy sauce, veggie fillings roasted for sweetness, crisp melty pastry- yumsa!!!
Available in mushroom, onion or pepper.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Shortening, Eggs, Milk, Mature Cheddar Cheese, Cream Cheese, Pepper, Salt & your choice of mushrooms, onion or pepper.

Pizza

Pizza

A top notch sourdough base topped with our special recipe tomato sauce, mozzarella, onions, peppers & mushrooms. Available by the slice, 12 inch round or by the tray.
Available Daily
Ingredients: 100% Stoneground Unbleached White Flour, Olive Oil, Yeast, Tomatoes, Garlic, Onions, Mozzarella, Peppers, Mushrooms, Olives, Salt

Leek & Potato Pie

Leek & Potato Pie

One of our best sellers & there is a reason for it. A marvellous blend of roasted leeks & potatoes seasoned with thyme, rosemary & mustard, mixed with a bechemal sauce & encased in a shortcrust pastry.
Available Thursday, Saturday & Sunday.
Ingredients: 100% Stoneground Unbleached White Flour, Butter, Shortening, Leeks, Potatoes, Mature Cheddar Cheese, Milk, Pepper, Nutmeg, Rosemary, Thyme, Mustard, Salt

Spinach & Feta Pie

Spinach & Feta Pie

Spinach, Feta, Nutmeg & Puff Pastry with a subtle hint of Lemon.
Available Thursday, Saturday & Sunday.

Ingredients: White Flour, Spinach, Lemon, Feta, Black Pepper, Nutmeg, Olive Oil, Shortening, Salt

Potato Pesto Cheese Pie

Potato Pesto Cheese Pie

Our own invention, a cheesy, potatoeeee, pestoee succulent mixture encased in our handmade puff pastry. A meal in its own right..
Available Thursday, Saturday & Sunday.

Ingredients: Puff Pastry, Potatoes, Cheddar, Pesto, Onions, Salt, Smoked Paprika

Cakes

Our cakes are baked freshly every day, from the traditional to the gluten free options, there is something for everyone. We also make a selection of in house biscuits. All cakes are available by the slice or as a whole cake.

Apple & Almond Cake

Apple & Almond Cake

This cake is extremely moist and delicious due to its high content of apple. It's also dairy free, using sunflower oil instead of butter.
Available Daily
Ingredients: Apples, 100% Stone Ground Unbleached White Flour, Caster Sugar, Sunflower Oil, Almonds, Sultanas, Eggs, Salt, Bicarbonate of Soda, Cinnamon, Vanilla Essence

Carrot Cake

Carrot Cake

Our classic Carrot Cake.
Vegan available.
Available Daily

Ingredients: Carrots, Sultanas, 100% Stone Ground Whole Wheat & White Flour, Butter, Brown Sugar, Eggs, Salt, Bicarbonate of Soda, Almonds, Baking Powder, Mixed Spice, Oranges

Banana Bread

Banana Bread

Banana Bread made with fresh ripened bananas in a classic loaf shape. We add milk to make it lighter and soft.
Available Daily

Ingredients: Organic Flour, Bananas, , Organic Free Range Eggs, Milk, Cinnamon, Butter, Orange & Lemon Zest, Dark Brown Sugar

Lemon & Poppy Seed Cake

Lemon & Poppy Seed Cake

A delicious lemony gluten free cake made with ground almonds and polenta with a lovely crunch of poppy seeds.
Available Friday, Saturday & Sunday.

Ingredients: Ground Almonds, Polenta, Eggs Butter, Sugar, Poppy Seeds, Lemon Juice & Zest, Baking Powder

Vegan Chocolate Cake

Vegan Chocolate Cake

Vegan Chocolate Cake, Chocolate Icing, Desiccated Coconut.
Available Daily

Ingredients: Unbleached White Flour, Cocoa, Caster Sugar, Bicarbonate of Soda, Vegetable Oil, Soya Milk, Orange Juice, Vanilla Flavouring, Vinegar. Icing: Icing Sugar, Vegan Margarine, Cocoa, Soya Milk, Desiccated Coconut

Frangipane

Frangipane

A rich frangipane recipe using an almond-flavoured sweet pastry cream placed in sweet pastry case made with white and wholewheat flour for extra crunch, and topped with whatever fruit takes our fancy. Realize it.
Available Saturday & Sunday.
Ingredients: 100% Stoneground Organic White Flour, 100% Stoneground Organic Wholewheat Flour, Eggs, Butter, Sugar, Almonds, Ameretto, Vanilla Extract, Assorted Fruit.

Cheesecake

Cheesecake

A baked cheesecake flavoured with berry fruits.
Available Saturday & Sunday.

Ingredients: Cream Cheese, Biscuits, Caster Sugar, Eggs, Butter, Mixed Berries, Cinnamon

Brownies

Brownies

A rich and smooth brownie made with dark chocolate.
Available Daily

Ingredients: Unbleached White Flour, Caster Sugar, Plain Chocolate, Butter, Eggs, Baking Powder, Vanilla Flavouring, Salt

Ginger Cake

Ginger Cake

It's all the ginger and spice!
Please call for availability.

Ingredients: Unbleached White Flour, Butter, Eggs, Baking Powder, Ginger, Cinnamon, Mixed Spice, Nutmeg, Sugar, Molasses, Vanilla Flavouring, Salt

Orange Marmalade Cake

Orange Marmalade Cake

Using a classic Lebanese recipe we boil and then pulp whole oranges and mix them with ground almonds, eggs and sugar to produce a dense, moist, slightly tart , wheat free cake. If you have a sophisticated palate and like marmalade you’ll love this cake. If not, tough luck.
Please call for availability
Ingredients: Whole Oranges, Ground Almonds, Eggs, Baking Powder, Sugar

Bread Pudding

Bread Pudding

Our classic bread pudding
Please call for availability.

Ingredients: Bread, Water, Brown Sugar, Eggs, Butter, Unbleached White Flour, Currants, Mixed Spice, Cinnamon, Baking Powder

Fruit Scones

Fruit Scones

Made with yoghurt and milk for flavour and texture- big cracked lumps of buttery, fruity scrummyness.
Available Daily

Ingredients: Ingredients: Organic self-raising flour, butter, milk, yoghurt, sugar, organic sultanas, salt

Flapjack

Flapjack

A classic moist but crunchy flapjack.
Available Daily


Ingredients: Oats, Peanuts, Cocnuts, Sultanas, Salt, Golden Syrup, Butter, Brown Sugar

Ginger Bredren

Ginger Bredren

Lovingly created by Monica who guards her Ginger Bread Folk with fiery Columbian passion.
Available Friday, Saturday & Sunday.

Ingredients: Cake flour, bicarbonate of soda, ground ginger, butter, light soft brown sugar, eggs, golden syrup, treacle.

Chocolate & Hazelnut Biscuits

Chocolate & Hazelnut Biscuits

A classic chocolate & hazelnut cookie.
Available Daily

Ingredients: Self Raising Flour, Cocoa Powder, Light Brown Sugar, Eggs, Butter, Vanilla Flavouring, Roasted Hazelnuts

Mixed Nut & Seed Biscuits

Mixed Nuts & Seed Biscuits

Classic combination of mixed nuts, dried fruit and seeds.
Available Daily

Ingredients: Unbleached White Flour, Butter, Light Brown Sugar, Caster Sugar, Honey, Eggs, Mixed Nuts & Seeds, Rolled Oats, Sultanas, Baking Powder, Bicarbonate of Soda.

Peanut Butter Biscuits

Peanut Butter Biscuits

Peanut buttery delights.
Available Daily

Ingredients: Cake Flour, Smooth Peanut Butter, Butter, Light Brown Sugar, Eggs, Crushed Peanuts, Baking Powder

Apple & Almond Cake

Apple & Almond Cake

This cake is extremely moist and delicious due to its high content of apple. It's also dairy free, using sunflower oil instead of butter.
Available Daily
Ingredients: Apples, 100% Stone Ground Unbleached White Flour, Caster Sugar, Sunflower Oil, Almonds, Sultanas, Eggs, Salt, Bicarbonate of Soda, Cinnamon, Vanilla Essence | Contains Nuts

Carrot Cake

Carrot Cake

Our classic Carrot Cake.
Vegan available.
Available Daily

Ingredients: Carrots, Sultanas, 100% Stone Ground Whole Wheat & White Flour, Butter, Brown Sugar, Eggs, Salt, Bicarbonate of Soda, Almonds, Baking Powder, Mixed Spice, Oranges

Banana Bread

Banana Bread

Banana Bread made with fresh ripened bananas in a classic loaf shape. We add milk to make it lighter and soft.
Available Daily

Ingredients: Organic Flour, Bananas, , Organic Free Range Eggs, Milk, Cinnamon, Butter, Orange & Lemon Zest, Dark Brown Sugar

Lemon & Poppy Seed Cake

Lemon & Poppy Seed Cake

A delicious lemony gluten free cake made with ground almonds and polenta with a lovely crunch of poppy seeds.
Available Friday, Saturday & Sunday.

Ingredients: Ground Almonds, Polenta, Eggs Butter, Sugar, Poppy Seeds, Lemon Juice & Zest, Baking Powder

Vegan Chocolate Cake

Vegan Chocolate Cake

Vegan Chocolate Cake, Chocolate Icing, Desiccated Coconut.
Available Daily

Ingredients: Unbleached White Flour, Cocoa, Caster Sugar, Bicarbonate of Soda, Vegetable Oil, Soya Milk, Orange Juice, Vanilla Flavouring, Vinegar. Icing: Icing Sugar, Vegan Margarine, Cocoa, Soya Milk, Desiccated Coconut

Frangipane

Frangipane

A rich frangipane recipe using an almond-flavoured sweet pastry cream placed in sweet pastry case made with white and wholewheat flour for extra crunch, and topped with whatever fruit takes our fancy. Realize it.
Available Saturday & Sunday.
Ingredients: 100% Stoneground Organic White Flour, 100% Stoneground Organic Wholewheat Flour, Eggs, Butter, Sugar, Almonds, Ameretto, Vanilla Extract, Assorted Fruit.

Cheesecake

Cheesecake

A baked cheesecake flavoured with berry fruits.
Available Saturday & Sunday.

Ingredients: Cream Cheese, Biscuits, Caster Sugar, Eggs, Butter, Mixed Berries, Cinnamon

Brownie

Brownie

A rich and smooth brownie made with dark chocolate.
Available Daily

Ingredients: Unbleached White Flour, Caster Sugar, Plain Chocolate, Butter, Eggs, Baking Powder, Vanilla Flavouring, Salt

Ginger Cake

Ginger Cake

Ginger Cake - it's all the ginger!
Please call for availability.

Ingredients: Unbleached White Flour, Butter, Eggs, Baking Powder, Ginger, Cinnamon, Mixed Spice, Nutmeg, Sugar, Molasses, Vanilla Flavouring, Salt

Orange Marmalade Cake

Orange Marmalade Cake

Using a classic Lebanese recipe we boil and then pulp whole oranges and mix them with ground almonds, eggs and sugar to produce a dense, moist, slightly tart , wheat free cake. If you have a sophisticated palate and like marmalade you’ll love this cake. If not, tough luck.
Please call for availability.
Ingredients: Whole Oranges, Ground Almonds, Eggs, Baking Powder, Sugar

Bread Pudding

Bread Pudding

Our classic bread pudding.
Please call for availability.

Ingredients: Bread, Water, Brown Sugar, Eggs, Butter, Unbleached White Flour, Currants, Mixed Spice, Cinnamon, Baking Powder

Victorian Sponge

Victoria sponge

Light sponge, cream, strawberry jam and fresh strawberries. A summer sensation.
Please call for availability.

Ingredients: Self Raising Flour, Caster Sugar, Butter, Margarine, Baking Powder, Strawberry Jam, Whipped Cream

Fruit Scones

Fruit Scones

Made with yoghurt and milk for flavour and texture- big cracked lumps of buttery, fruity scrummyness.
Available Daily

Ingredients: Ingredients: Organic self-raising flour, butter, milk, yoghurt, sugar, organic sultanas, salt

Flapjack

Flapjack

A classic moist but crunchy flapjack.
Available Daily


Ingredients: Oats, Peanuts, Cocnuts, Sultanas, Salt, Golden Syrup, Butter, Brown Sugar

Ginger Bredren

Ginger Bredren

Lovingly created by Monica who guards her Ginger Bread Folk with fiery Columbian passion.
Available Friday, Saturday & Sunday.

Ingredients: Cake flour, bicarbonate of soda, ground ginger, butter, light soft brown sugar, eggs, golden syrup, treacle.

Chocolate & Hazelnut Biscuits

Chocolate & Hazelnut Biscuits

A classic chocolate & hazelnut cookie.
Available Daily

Ingredients: Self Raising Flour, Cocoa Powder, Light Brown Sugar, Eggs, Butter, Vanilla Flavouring, Roasted Hazelnuts

Mixed Nut & Seed Biscuits

Mixed Nuts & Seed Biscuits

Classic combination of mixed nuts, dried fruit and seeds.
Available Daily

Ingredients: Unbleached White Flour, Butter, Light Brown Sugar, Caster Sugar, Honey, Eggs, Mixed Nuts & Seeds, Rolled Oats, Sultanas, Baking Powder, Bicarbonate of Soda.

Peanut Butter Biscuits

Peanut Butter Biscuits

Peanut buttery delights.
Available Daily

Ingredients: Cake Flour, Smooth Peanut Butter, Butter, Light Brown Sugar, Eggs, Crushed Peanuts, Baking Powder

Community Projects

Brixton Windmill

The bakery has been closely involved with the Friends of Windmill Gardens since its inception in 2003. The Friends were formed with the aim of saving and restoring the Brixton Windmill. They are an inspirational group with deep links to the community that live around the mill. The bakery has taken part in numerous festivals, fetes and open days held throughout the years to raise money and support the project. We have also decorated and manned a float at several Windmill parades, run baking workshops and given local kids bakery tours in conjunction with projects run by The Friends. We provided food for a two-week project where local artists and prisoners from the nearby Brixton Prison painted a giant mural next to the windmill. One of our favourites was when local schools around the mill grew wheat on their school grounds, threshed and milled it, and brought the resultant flour to the bakery where we baked it into pizzas that the kids were able to eat. We loved being involved with this project as it really connected inner-city kids to the whole process of food production in such an imaginative and revelatory way. Staff from the bakery have played in bands at the Summer Windmill Festival and been Father Christmas and his Little Elf at the Christmas family open day. The Windmill Project is a resounding success – the mill is saved, restored and milling flour, and through money from fund-raising a purpose built educational centre is now under construction. We hope to be involved in community baking courses run from the new centre. In our bakery and at all our outlets we sell the Windmill loaf, which is made using flour actually milled at the Brixton Windmill- 40p from every loaf is donated to the Friends of Windmill Gardens. We also sell Windmill flour and merchandise in our shop on Landor Road. 

Community Involvment

Over the years we have provided apprenticeships for school leavers and worked with young people’s charities to give employment to young offenders. We have had groups of women refugees on work experience courses and lots of local schools bring their kids for tours of the bakery. Our aim is to be an integral part of and asset to our local community. Through a collection tin on the counter of the bakery shop we have donated over two and a half thousand pounds to Help Refugees , so a massive thank you to all our customers for their incredible generosity. Two or three times a week we donate our left-over bread, pastries and cakes to several local centres helping the homeless- Ace of Clubs centre in Clapham, the food bank in St Paul’s church on Ferndale Road Brixton and the Brixton Pound community café. For several years the office of PAPA’s Park (a community park and playground around the corner on Pulross Road Brixton) was in our basement, followed in residence by the anarchist/activist printing press Past Tense who produce pamphlets and booklets detailing the forgotten history of London’s community rebellions, uprisings and resistance.  

Toucan Employment

Here at the bakery for the past 20 years we have had an association with Toucan Employment, a local charity that aims to find employment for adults with learning difficulties. We currently have two workers who have come from Toucan- John and DJ, who are an integral part of bakery life. We have found that over the years our Toucan workers always bring something special to the bakery, not only through their loyalty and hard work but also how their presence at the bakery positively affects the lives of their fellow workers, introducing them to new experiences and giving them a buzz from being able to make a difference to someone’s life. Many of our workers have become close friends with the Toucan crew- helping them out in their lives, taking them out and socialising with them. Toucan’s founding ethos is that to be in work is a fundamental human right that gives people not only financial independence but also connects them to their community, giving them the opportunity to socialise and gain access to support. People with learning difficulties are often isolated, lonely, easily exploited and living in poverty- our experience at the bakery has shown how giving someone a job can truly transform their lives.
Please contact Toucan Employment if you are interested in their work or feel you may be able to find a position for one of their clients. They match their clients to jobs and will provide a full package of support (including on site job coaching) to enable that any new employment roles work out successfully.  

Brixton Pound

We are strong supporters of the Brixton Pound Project.
The Brixton Pound is a local currency designed to support local trade and production and we have been accepting it since its earliest days. We also donate bread, cakes and savouries to the Brixton Pound Café on Atlantic Road, a unique community space and café which uses surplus products to provide nutritious and affordable food sold on a pay what you can basis. The inventive pay-what-you-can menu is influenced by the surplus ingredients they receive and executed by a team of talented chefs and volunteers. Preparing fresh soups, salads and toasties every day, the Brixton Pound Café team is dedicated to cutting food waste in creative and practical ways. They make pickles, jams, sauerkraut and kombucha in-house, which promote a diversified diet and good gut health, and run supper clubs in the evenings which showcase some of the amazing ingredients donated by producers and consumers alike. 

The Brockwell Bake Association

The Brockwell Bake and Andy Forbes: “Wheat Warrior” Of all our community collaborators, our most original, and perhaps our most important for the future of our beleaguered planet, is Andy Forbes from the Brockwell Bake Association. Andy is a true local hero, a man who has dedicated a large part of his life to research into, and the attempted re-introduction of heritage wheats. Heritage wheats are the ancient forebears of modern wheat grown prior to the mid 19th century with evocative and poetic names such as April Bearded, Blood Red, Blue Cone, Hen Gymro and Kent Old Hoary. They are “landraces,” varieties that have developed and adapted to local environments. They have extensive root systems and have evolved to survive and to search out nutrients. They’re taller to compete with and suppress weeds and they have a richer flavour, and many people believe they are more easily digestible and create less gluten intolerance than our modern wheat diet. It is Andy‘s contention that crop biodiversity has drastically decreased with over 90% of wheat grown worldwide since the 1960s being at root from the dwarfed height varieties coming from a single breeding organization (CIMMYT). This loss of biodiversity increases the threat to our food supply from disease and climate change.These modern wheats are shortened so that chemical fertilizer can be applied without the crop falling over before harvest but the lack of height means herbicides are needed to kill off weeds. After herbicide application and because every wheat plant left is a clone of its neighbour and one field’s wheat tends to be identical or closely related to that elsewhere, pesticides and fungicides are sprayed routinely to prevent epidemics of disease and pest attack.

Organic farming criteria are very much excluded and organic farmers are forced to substitute intensive fossil fueled mechanical inputs to cater to these “modern” wheats. For years Andy and his Brockwell Bake colleagues have been scouring worldwide seed banks to gather interesting heritage wheats using their “wheat-gateway” database of over 430,000 genebank accessions, the most extensive wheat germplasm data resource of its kind. These wheats have degrees of extra flavour texture and colours lost in modern wheat and at the bakery we have experimented with Andy’s recipes and baked and his bread with him. One of our most popular sourdoughs The Brockwell, was developed from Andy’s recipe. We also collaborated with him to develop the Windmill Loaf which was launched by Andy at the Windmill festival in June 2013.Andy was central to the project that organised local school kids into sewing and growing wheat in their schools, then harvesting threshing and hand milling flour from it and ultimately baking pizzas with that flour at the bakery. He works tirelessly and for no material reward on his mission, organising wheat planting and harvesting and heritage wheat bread baking and tasting sessions. He and his colleagues at the Brockwell Bake epitomise the chore spirit of unique, eccentric, community based activism and creativity that is the lifeblood of London. They are link to a world before everything had become commodified. This is the tradition the bakery has grown from and still daily embraces and which we will always strive to remain true to. For more information about Andy please read Food obsessives: the people searching for the perfect cheese, bread and coffee. and My London: Andy Forbes, Brockwell Bake Association.

Beer & Bread Festival 2019

The extremely popular annual Beer and Bread Festival returns for another Mayday celebration of local producers, with more food, more entertainment and more local breweries than ever before!

We are delighted to return offering a selection of breads, pastries and cakes together with the Brixton Brewery, Canopy Brewery, based in Herne Hill, the London Beer Lab, who brew in Loughborough Junction. Also making their festival debut are Bullfinch Brewery, based on Rosendale Roadand.

Entertainment includes live music from the great salsa band Los Domingos, R&B band B2B, and Brixton’s famous steel pan soloist De Kat in De Hat, plus a lively performance by Tatterjacks Morris.
This year they have extended the children’s area and have a number of craft workshops and activities to keep the kids entertained.

Visitors can also meet the team of volunteer millers inside the windmill who will be busy milling flour that will be available to buy on the day.

2019 is a very exciting year for Brixton Windmill as they will be opening their new education centre next to the windmill. This will allow them to extend their programme of school workshops as well as offering baking and nutrition classes and space to hire for the local community to use for events.

We look forward to seeing you at the Beer and Bread Festival!

Outlets

You can find us all over London from shops listed below to some of the very best Farmer’s Markets. Our bakery and shop is based at 76 Landor Road, Clapham North, London, SW9 9PH and you are very welcome to visit us!

All of our products are baked and sold on site. Although in many ways it would make more sense for us to set up an offsite bakery in an industrial unit we very much believe that part of the unique flavour of the bakery is the fact that our baking is done in-house. Customers are able to see the bakers at work and to smell the fresh bread as it is baked off during the day. The bakery itself is an Aladdin's cave with every nook and cranny crammed full of baking equipment and ingredients. It is also a hive of activity as we rush back and forth in a crazy choreography of production. Come and have a look and a smell and most importantly a taste.
Find Us
Greensmith's
Lower Marsh - Waterloo
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Walworth Road
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Atlantic Road - Brixton
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Crampton Street - Elephant & Castle
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Unit 9 - Brixton Village
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Bloomsbury Farmer's Market

Oval Farmers Market

Telegraph Hill Farmer's Market

Queen's Park Farmers Market

Marlybone Farmer's Market

Herne Hill Farmer's Market

Alternate Sundays
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Brixton Farmer's Market

Plastic Free, Seasonal Fruit for your office.
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Media

“BEST BAKERS/MILLERS
The Old Post Office Bakery
One of the first organic bakeries in London, with its beginnings in a former Clapham post office. The bread is made with flour from Shipton Mill and certified by the Soil Association. There are good sourdoughs and a good date and walnut. Also available in farmers’ markets.”
Rose Prince
Journalist - The Telegraph
“Top Ten Best Artisan Breads"
Organic Sunflower Loaf
One for those who like hippie food, this is the staple loaf in our household. To call it hearty is something of an understatement, but after eating Post Office bread for a week or so most newcomers are hooked. It's baked in south London and, when I moved to north London, securing a regular supply was as important as finding a new coffee shop.
Jenni Muir
Journalist - The Independent
“Top Ten Sausage Rolls in London"
Highly skilled bakers create exception bread at The Old Post Office Bakery using organic ingredients, shunning all the gadgets and mod cons for classic baking techniques and methods. If you’re on the hunt for a well-made sourdough loaf, you’ve come to the right place. From eccles cakes to white bloomers and ciabatta and focaccia, the bakery stocks a wide variety of baked goods. Their sausage roll is a combination of Soya Sos Mix, onions, garlic and 
rosemary and if you after something different, try their spinach and feta roll. This is good quality artisan baked goods, without the silly prices and we like that a lot.
About Time Magazine
"London's Best Bakeries"
The Old Post Office Bakery
The Old Post Office Bakery has been a community favourite since the Eighties, specialising in organic handcrafted baked goods and service as warm as the bread rolls straight from the oven.
Katie Berrington
Digital Editor Vogue

Contact Us


Opening Hours:
Mon-Sat 7-5pm
Sun 7-2pm
Get In Touch

76 Landor Road, Clapham North, London, SW9 9PH

0207 326 4408