Little Sourdough Kitchen on Munster Road, Fulham is a much-loved local artisan bakery that has quietly served its community for the past eight years. It is now entering its next chapter, following its acquisition by chef Phil Howard and restaurateur Julian Dyer, alongside a new young and inspirational on-site leadership team.
Anna Konig and Ben Costello, have already been recognised for their talent and craft. Anna previously worked with Phil at Elystan Street before undertaking extensive stages and moving into baking full-time. Ben joins from FARRO Bakery in Bristol and has spent a decade earning a reputation as a truly exceptional baker.
Phil Howard says “Anna and Ben represent the future of this much-loved artisan bakery. They are young, incredibly talented and will evolve the product following a strong ethos using unique, varied, local and sustainable ingredients.”
The bakery remains rooted in the same values that have made it such a fixture of the neighbourhood: small-batch baking, exceptional bread and viennoiserie, and a humble, community-first approach. The original team has been retained in full, the core menu preserved, with new additions and refinements showcasing the exceptional results using only English, and mostly heritage, grain.
Julian Dyer is local and has been visiting Little Sourdough Kitchen for years. Conversations with the previous owner began organically, initially around producing more focaccia for Dyer and Howard’s pasta focussed restaurant group NOTTO. When it became clear the owner was planning a return to Italy and looking to sell, the opportunity presented itself.
“It was already an excellent bakery, that was the point. This wasn’t about coming in and changing something, it was about protecting it, supporting it, and helping it develop and expand.” says Dyer.
Little Sourdough Kitchen remains firmly an artisan bakery with the menu intentionally limited. Bread continues to be the hero, alongside an outstanding pastry offering. A mix of the familiar and some new, such as Brunsvieger, a Danish classic and a Heritage Loaf, using spelt, einkorn and rye, showcase the vision of impeccable product crafted using the highest quality ingredients sourced from English suppliers such as Bruern Farm and Shrub.
The bakery will close briefly after the New Year for a refurbishment, reopening at the end of January. Designed by Claire Nelson with Ollie Marks (brother of Perilla’s Ben Marks) overseeing the cabinetry and woodwork, the refreshed space will feature natural wood, earthy textures and a bright yellow palette – light, warm and energetic, in line with the new branding, reflecting the spirit of the bakery rather than overpowering it.
A local launch party is planned for early Feb, celebrating the bakery’s reopening and its continued role within the Fulham community. Plans are also underway to partner with a local charity, reinforcing the bakery’s commitment to serving its neighbourhood beyond the counter.