Little Sourdough Kitchen – the Munster Road bakery that’s built a cult following in Fulham – is now open seven days a week (7.30am–3.30pm) as demand continues to grow, just in time for the return of its much-loved Hot Cross Buns.

Recently acquired by Michelin-starred chef Phil Howard and restaurateur Julian Dyer, Little Sourdough Kitchen has entered a new chapter while staying true to its neighbourhood roots. Leading the bakery day-to-day are Anna König (formerly Elystan Street) and Ben Costello (formerly FARRO Bakery, Bristol), bringing serious bakery pedigree to a neighbourhood spot that regularly sells out.

Back on the counter from 14th March through to Easter Sunday (£3.75), the Hot Cross Buns have become something of a seasonal ritual locally. Made with Earl Grey-soaked fruit, candied peel and bright citrus, using Gilchesters Einkorn flour alongside flour from Henry at Bruern Farms. Everything is made in small batches, with a behind-the-scenes look at the process here:
https://www.instagram.com/p/DV5Z6KjDIIL/?hl=en

Alongside the buns, a tight edit of counter specials keeps things interesting:
Medovik (Russian honey cake) – on until 30th March
Apple & miso danish – cross-laminated croissant dough filled with miso custard and pressed caramelised apple, topped with toasted white chocolate (weekends only)

Coffee is taken just as seriously, with beans from Routes Coffee and Triple Co Roast. Blends include End Of The Road (Colombian and Brazilian, with chocolate and hazelnut notes) and Cruise Control, a Brazilian single origin with a smooth chocolate body and notes of honey and hazelnut.