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. Over thirteen 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.
Created in Derbyshire and made by us to a traditional recipe, this tart features a sweet pastry case filled with layers of raspberry jam and frangipane, topped with flaked almonds and icing sugar.
Made with 100% French white flour, this everyday, popular loaf has a very smooth creamy texture with a great crust.
Coffee & Walnut Cake
The ultimate sweet and rich coffee and walnut cake recipe, featuring coffee buttercream sandwiched between a deliciously light coffee sponge
Our perfect white bap, soft, light, dusted with premium flour and great with any filling.
White Bloomer Tin
A cross between a bloomer and a tin, baked in a special shaped tin which giving this loaf its distinctive shape perfect for sandwiches.
London Sourdough Tin
An open tin version of our slow-fermented, open-textured artisan sourdough loaf. Fed and rested for an extended period before baking in a stone oven