WELCOME TO PAUL RHODES BAKERY
"My ambition when I started the bakery was simple: to use the finest ingredients and make the best bread in London. Nearly fifteen years later I am proud to say that this ambition still underpins everything we do. Today we use the very best people and processes, and we are dedicated to elevating simple, quality ingredients into an art form through traditional methods and expertise. That's what we mean by the art of baking."
We use the very best people and processes to elevate simple, quality ingredients into an art form through traditional methods and expertise.
We love what we do. So everything we make is handcrafted, hand decorated and baked to perfection. Just the way we like it.
Paul's Choice & Seasonal
London Sourdough Tin
Using a unique London, ground wheat flour - grown and milled inside the M25 - this new load benefits from a very slow fermentation process giving it a distinctive, strong flavour and crusty finish. Baked in a tin with an open top
Our spelt bread is made with 100% spelt flour and despite a close-texture it is surprisingly light and very flavoursome
True Wholemeal Bloomer
Using a unique wholemeal flour - grown and milled in Greater London - this new sourdough loaf benefits from a very slow fermentation process, giving it a distinctive, strong flavour and crusty finish
Walnut & Honey
A small white loaf featuring the perfect combination of crunchy walnuts and sweet honey. Once you start eating you won't be able to stop
Seeded Round True Wholemeal
Our True Wholemeal recipe with a generous mix of oats and pumpkin seeds, both inside the bread and covering the crust, help further elevate this loaf from an everyday wholemeal
An Italian, open-textured, stone-baked rustic white bread, made with extra virgin olive oil. Perfect for sandwiches, or tearing and dipping in olive oil and balsamic vinegar