Best Bakery and Cake Shops in Sandy Way

"The menu at this Soho dessert stop features a lot of the delicious treats mentioned on this blog, but most famous are their biskies – a biscuit/cookie/cake hybrid filled with tasty buttercream, jams and caramels. Flavours include passion fruit and salted caramel, apple crumble, chocolate lava and miso caramel. If you’re feeling extra naughty, order one of their indulgent freakshakes to go with it."

"A post shared by Cutter & Squidge (@cutterandsquidge) on May 28, 2018 at 5:50am PDT. Just yards away from its previously successful pop-up space, Cutter & Squidge's Soho home is full of sweet delights. Choose from a wide selection of its speciality biskies, or opt for vegetarian marshmallows, dream cakes, honeycomb or its award-winning salted caramel."

"We wondered…"Can we vegan-ise our favourite blueberry lemon cheesecake cake?" 🤔 Wonder no more… we did it!!. Blueberry buttercream, tangy cheesecake and vanilla sponge 🍰 Head down to Soho today for a slice, also available online to order 😍. A post shared by Cutter & Squidge (@cutterandsquidge) on Jul 13, 2019 at 2:08am PDT"

"What: Sourdough doughnuts are a thing, and a thing of beauty as Crosstown have proven time and time again. These pillowy piles of perfection have gained cult status among doughnut lovers (the majority of us, we think) and are available on same day delivery. Try and find a fault in any of that."

"Another place that absolutely slays the donut game is Crosstown. These guys have only been in London since 2014, but they’ve garnered a massive following since then. As plenty of Londoners would confirm, a donut from Crosstown is absolutely one of the best desserts in London."

"Flor’s baking, now spearheaded by Emma Tillyer, Helen Evans, and Rihito Maruhashi after the departure of Anna Higham, puts a London accent on the exacting tradition and relentless experimentalism that make Paris and Copenhagen two of Europe’s most formidable cities for pastry. On the fringe of the city’s oldest food market, croissants and pain aux chocolats shatter into perfect layers, but carry the austere depth of fresh wheat and a deeply caramelised, savoury sheen; blackcurrant danishes — with blackcurrant leaf custard — and fig danishes — with fig leaf custard — possess seriousness of flavour and imagination to match their beauty. Currently open all day from Thursday — Sunday, it’s offering sandwiches and pizza alongside its outstanding pastries and breads."

"Flor, in Borough Market, comes with serious credentials; after all, it's the long-awaited little sister to the Michelin-starred Lyle’s. Its ground-floor wine bar doubles as a bakery, already known for its sourdough; supplies are limited, so invest in a loaf on arrival. Stools—reserved for walk-ins—line the window and marble counter, which overlooks the kitchen (tiny is an understatement; even four chefs seems a squeeze)."

"You may be able to find the same content in another format, or you may be able to find more information, at their web site. View this post on Instagram. A post shared by Flor (@flor.london)"

"This East Finchley bakery is the creation of two locals who steadily built up the business to grow a reputation that now brings people across town to them. Sourdough makes an appearance across the board, including in the pastries. Top non-bread draws include their babkas, sourdough brioche cinnamon buns and Danishes, and lots more limited editions."

"Michelle Eshkeri’s neighbourhood bakery in East Finchley specialises in sourdough, as is so current, but her interweaving of the fermented dough into challah, babka, and cinnamon buns makes this sunlit spot an outstanding bakery. Currently operating Wednesday — Saturday, with pre-ordering wise."

"You may be able to find the same content in another format, or you may be able to find more information, at their web site. View this post on Instagram. A post shared by Margot Bakery (@margotbakery)"

"London’s best nordic bun is a fiercely contested title: Nordic Bakery, Fabrique, and Pavilion may make fine laminated offerings, but this Soho arrival from Edinburgh has proven it has the consistency to wrench the title away from Fabrique’s Hoxton arch. Like its competitor, cardamom and cinnamon are the strongest and cardamom is the clear winner, with less of an emphasis on caramel shards at the base but more fragrant spicing and lightness of chew in the bake, where it truly matters."

"Swedish bakery Soderberg made a name for themselves in their hometown of Edinburgh, Scotland and have now migrated South to London’s Soho. They offer authentically Swedish food including open sandwiches, cakes and of course no Scandi cafe would be complete without a freshly baked cinnamon bun. Catch them out of the oven when they are warm and squidgy."

"Parsnip cake full of grated parsnip, candied orange peel and vanilla, plus one single layer of cream cheese frosting and chopped almonds on top. It’s wholesome and moist like carrot cake, but sweeter, a little citrusy and far more interesting. 36 Berwick St, London W1F 8RR"

"Raluca Micu is a one-woman baking machine and her Askew Road bakery is the perfect example of why local businesses matter. Micu makes wonderful artisan hand-made sourdough (baked with Shipton Mill organic flour and heaps of love) and in pre-pandemic times did some pretty banging pastries, too. October 26 is only open on Friday and Saturday with a limited number of loaves available, so make sure to get their early for a hot takeaway loaf."

"Feast Your Eyes|Photograph by Maz McEwan | Courtesy of Crosstown Doughnuts. Betsy and Jo, founders of pop-up stand You Doughnut, have perfected the art of the bitesize doughnut, resulting in mouth watering morsels with a choice of toppings and sauces. The doughnuts are always fresh, ensuring that they are consistently delicious."