Bread of Leaven is a micro bakery located a few steps from the River Thames, where Surbiton meets Kingston.
It’s run by me, Lewis, and I bake and deliver sourdough loaves across the local neighbourhood. After spending the last few years working as a chef and baker in London & the French Alps, I recently returned to Kingston – this is where I grew up, so it feels nice to be back ‘home’ and baking bread for the community.
I specialise in slow fermentation methods, creating naturally leavened breads, with each loaf carefully crafted over 24-36 hours using artisan techniques.
All of the flour is organic, from high quality UK millers – I’m currently baking with Shipton Mill organic flours.