Bread Ahead Borough is a bakery in Borough, London.
Editorially verified August 24, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The vanilla cream doughnut is the marquee bake. Their bakery school runs day classes for £150; book through their website three weeks ahead.
Guided tour · 1h 25m
Join expert tour guides to experience a historical journey through 160 years of London's Baker Street Station. Discover the secret areas of one of the world's oldest u...
Guided tour · 3 hours
Taste London’s best bites on a guided food tour through Borough Market and London Bridge. Enjoy 6 classic British dishes, a drink, dessert, and a surprise secret dish ...
Guided tour · 3h 30m
Taste your way through London’s best markets! Enjoy six tastings, from fish & chips to sausage rolls, explore historic Borough & Leadenhall Markets, and end with a pri...
Address: Cathedral Street, London SE1 9DE
Max Tobias's social-enterprise bakery in a Dalston car park in east London, opened 2014, runs sourdough sandwiches, pastry and a youth training program.
Worth the queueSalt beef sandwich
TipSalt beef sandwich is the marquee fill. Sunday roast bread loaf sells out by 13:00. Outdoor seating only in summer.
Jeremie Cometto-Lingenheim and David Gingell's bakery-cafe on Newington Green in north London, opened 2019, runs sourdough, simple pasta lunches.
Worth the queueOlive oil cake
TipThe Brixton arch sibling on Atlantic Road is the south-London twin. Both close by 16:00 on weekends.
Erin Wilkins's small-batch bakery on Peckham Road in south London, opened 2021, runs serious natural-leaven sourdough, pastel de nata and a weekend-only.
Worth the queuePastel de nata
TipClosed Sunday and Monday. Pastel de nata baked in batches every two hours; arrive at 09:30, 11:30 or 13:30 for hot ones.
The 1707 grocery and bakery on Piccadilly in Mayfair London, founded by William Fortnum and Hugh Mason, claims the original Scotch egg (1738).
Worth the queueOriginal Scotch egg
TipThe basement food hall queue is shorter than the main bakery counter. The Diamond Jubilee Tea Salon books two weeks ahead.
Soho's oldest patisserie, opened on Greek Street in 1871, still laminates croissants, mille-feuille and seasonal fruit tarts by hand above the tearoom.
Worth the queueMille-feuille
TipThe narrow tearoom seats around twenty; takeaway counter on the ground floor moves faster. Cash discount on small orders.
Ben Mackinnon's railway-arch bakery beside London Fields station in Hackney London, opened 2010, mills its own organic flour and ships Hackney Wild sourdough.
Worth the queueHackney Wild sourdough
TipThe Sunday morning canal-side queue runs 30 minutes; weekday opening at 07:30 walks in. Cinnamon buns sell out by 11:00.
