Fortnum and Mason is a bakery in Mayfair, London.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The basement food hall queue is shorter than the main bakery counter. The Diamond Jubilee Tea Salon books two weeks ahead.
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Address: 181 Piccadilly, London W1A 1ER
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.
Olly Gold's laminated-pastry counter in Hackney London, opened 2016 on Richmond Road, runs the city's most-photographed viennoiserie and a Pophams Pizza.
Worth the queueBacon and maple Danish
TipBacon and maple Danish sells out by 10:00 on a Saturday. The Islington site at 36 Prebend Street has identical bake but quieter queues.
Nichola Gensler and Martin Hardiman's railway-arch bakery in Bermondsey London, opened 2010, runs organic sourdough, viennoiserie and panettone delivered.
Worth the queueAlmond croissant
TipAlmond croissants come out at 09:00; arrive early on Saturdays. The Primrose Hill, Pimlico and Waterloo shops sell same-day bake but quieter queues.
Matthew Jones's bakery counter inside Borough Market in London, opened in 2013, runs hand-rolled doughnuts and a bakery school in the railway arches just.
Worth the queueVanilla cream doughnut
TipThe vanilla cream doughnut is the marquee bake. Their bakery school runs day classes for £150; book through their website three weeks ahead.
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.
