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.
Tip: Salt beef sandwich is the marquee fill. Sunday roast bread loaf sells out by 13:00. Outdoor seating only in summer.
Address: Abbot Street Car Park, Abbot Street, London E8 3DP
Dane Per Brun Madsen's Mentmore Terrace bakery in Hackney London, opened 2020 next to E5 Bakehouse, runs Scandinavian rye, sourdough and a small pastry counter.
Tip: Rye loaves come out at 09:00 and 13:00; phone-order ahead for guaranteed stock. Closed Mon-Tue.
Worth the queue: Rye loaf
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 across the city.
Tip: The Sunday morning canal-side queue runs 30 minutes; weekday opening at 07:30 walks in. Cinnamon buns sell out by 11:00.
Worth the queue: Hackney Wild sourdough
Jeremie Cometto-Lingenheim and David Gingell's bakery-cafe on Newington Green in north London, opened 2019, runs sourdough, simple pasta lunches and a serious wine list at night.
Tip: The Brixton arch sibling on Atlantic Road is the south-London twin. Both close by 16:00 on weekends.
Worth the queue: Olive oil cake
Erin Wilkins's small-batch bakery on Camberwell Road in south London, opened 2021, runs serious natural-leaven sourdough, pastel de nata and a weekend-only pastry counter.
Tip: Closed Mon-Tue. Pastel de nata baked in batches every two hours; arrive at 09:30, 11:30 or 13:30 for hot ones.
Worth the queue: Pastel de nata
Dane Per Brun Madsen's Mentmore Terrace bakery in Hackney London, opened 2020 next to E5 Bakehouse, runs Scandinavian rye, sourdough and a small pastry counter.
Tip: Rye loaves come out at 09:00 and 13:00; phone-order ahead for guaranteed stock. Closed Mon-Tue.
Worth the queue: Rye loaf
The 1707 grocery and bakery on Piccadilly in Mayfair London, founded by William Fortnum and Hugh Mason, claims the original Scotch egg (1738) and runs the food hall and hamper rooms.
Tip: The basement food hall queue is shorter than the main bakery counter. The Diamond Jubilee Tea Salon books two weeks ahead.
Worth the queue: Original Scotch egg
Stephen Tozer and Manu Canales's modern kebab counter on the top floor of Kingly Court in Soho London, opened 2015, runs ethically sourced lamb shawarma, doner and falafel flatbreads.
Tip: The Kingly Court site has a sun terrace. The Coal Drops Yard sibling in King's Cross runs the same kitchen.
Worth the queue: Lamb shawarma flatbread
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 across the city.
Tip: The Sunday morning canal-side queue runs 30 minutes; weekday opening at 07:30 walks in. Cinnamon buns sell out by 11:00.
Worth the queue: Hackney Wild sourdough
