"It was already an excellent bakery, that was the point. This wasn't about coming in and changing something, it was about protecting it, supporting it, and helping it develop and expand,"
"Anna and Ben represent the future of this much-loved artisan bakery. They are young, incredibly talented and will evolve the product following a strong ethos using unique, varied, local and sustainable ingredients."
Julian Dyer and Phil Howard purchased Little Sourdough Kitchen after learning the owner planned to sell. The bakery will reopen in late January 2026 following a refresh that includes new woodwork and a yellow palette. The full original team remains in place, with Anna Konig and Ben Costello leading daily operations. The bakery continues its focus on small-batch baking and heritage grains, spotlighting breads such as Danish Brunsvieger and a Heritage Loaf made with spelt, einkorn and rye alongside viennoiserie. The location is 237 Munster Road, London, SW6 6BT and more information is available at @littlesourdoughkitchen.
Read at London On The Inside
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