Restaurant The Little Bread Pedlar - Bermondsey

Rosemary Focaccia

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Made using extra virgin olive oil and a low amount of yeast for a slow fermentation resulting in a bubbly flavoursome bread.

White Sourdough (800g)

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A mix of stoneground English flour from Cann Mill in Shaftesbury and English and European flours from Shipton Mill in Gloucestershire. The dough is fermented and developed over several days using a natural sourdough to raise it resulting in a light, open-textured, yet fullflavoured bread with an intense crust.

Wholegrain Sourdough (800g)

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Made using a similar method to the white sourdough but incorporating stoneground wholemeal flour and a mix of whole wheat and rye grains, cracked wheat and various other grades of milled wheat and rye. The loaf has a deep and complex flavour but not unpalatably strong with a satisfying chew from the cooked whole grains.

Croissant

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The colour and the layers say it all. We use organic flour from Shipton mill, Lescure butter and long fermentation to create tasty, flaky, fluffy layers.

Almond Croissant

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Our almond croissant makes a statement. With its golden crispy layers and sugar almond coating it stands out among the other pastries and is rich with an almond butter and sugar filling.

Pain au Chocolat

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With the addition of Valrhona chocolate sticks. The best bit is the "snout" that is made when the chocolate melts out of the ends during baking.