Located on Deptford High Street near Deptford Market, the premises will serve as a central bakehouse for its South London operations.
The space, designed in partnership with designer and carpenter Nick Tudor, will include an open-plan kitchen where sourdough and signature bakes such as the Everything Bagel Croissant and the Saffron and Vanilla Teacake will be made fresh daily.
The expansion follows the bakery’s original Camberwell location, which opened in 2022.
Founded by Rebecca Spaven and Oliver Costello, the queer-owned business specialises in wholemeal bread as well as pastries featuring regular collaboration bakes with guest chefs.
“Having outgrown our tiny bakery in Camberwell, we are so excited to build on all that we’ve learnt there and open a second site in the heart of Deptford,” says Spaven and Costello.
“Moving most of our production to this new site will give the whole team more space to create, develop and bake for a new crowd.”
Spaven is a London-born baker who began her career in 2017 after changing direction from a planned path in architectural history, following a sourdough course at e5 Bakehouse in 2015.
She grew up between Barcelona, Stockholm and Brighton and has since worked at Bread By Bike, The Brick House, Fortitude Bakehouse and The Snapery, developing a focus on bread, buns and enriched doughs.
Costello, a Manchester-born pastry chef and former graphic designer, started his career in food by landing a pastry chef position at Hawksmoor after bluffing his way through the interview, learning quickly on the job.
He moved to London in 2018 to join Ottolenghi, where he worked across its delis and production bakery for four years.