The Dusty Knuckle is a bakery in Hackney, London.
Editorially verified August 24, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Salt beef sandwich is the marquee fill. Sunday roast bread loaf sells out by 13:00. Outdoor seating only in summer.
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Address: Abbot Street Car Park, Abbot Street, London E8 3DP
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.
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.
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.
