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Hello


We're Brick House, a sourdough bakery and cafe based at 1 Zenoria Street, East Dulwich, London, SE22 8HP.

Tuesday - Friday, 8am - 4.00pm | Saturday: 8am - 5pm
Sunday: 9am - 5pm  |  closed on Mondays

No reservations.

Phone: 0208 6932031

Email: hello@BrickHouseBread.com

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Hello


We're Brick House, a sourdough bakery and cafe based at 1 Zenoria Street, East Dulwich, London, SE22 8HP.

Tuesday - Friday, 8am - 4.00pm | Saturday: 8am - 5pm
Sunday: 9am - 5pm  |  closed on Mondays

No reservations.

Phone: 0208 6932031

Email: hello@BrickHouseBread.com

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Our Bakery


Brick House lives in an old electrical warehouse just off Lordship Lane in East Dulwich. The light, airy space houses our working bakery, shop and fully licenced cafe all under one roof. 

We are available for exclusive hire, parties, weddings and as a location.  Please email us on the above email for enquiries.

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Our Bakery


Brick House lives in an old electrical warehouse just off Lordship Lane in East Dulwich. The light, airy space houses our working bakery, shop and fully licenced cafe all under one roof. 

We are available for exclusive hire, parties, weddings and as a location.  Please email us on the above email for enquiries.

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We bake our award winning sourdough bread Tuesday to Sunday alongside a range of pastries and a weekly changing breakfast and lunch menu of simple, seasonal food. We don't take bookings, but have seating for around 36 customers, and all our food is available to take away, as well as eat in.

We serve Square Mile coffee, Teas from Birchall, cheese from Neal's Yard Dairy, meat from Flock & Herd and Swaledale, fruit and veg from Natoora, milk from Northiam Dairy, beer from the Brick Brewery, and wine from Chateau La Coste

We also try to make as much in house as possible, including jams, dressings, pickles and more.

About Us


Brick House is a sourdough bakery and cafe based in East Dulwich, South East London, run by husband and wife team Fergus and Sharmin Jackson.

We specialise in San Francisco style slow fermentation sourdough breads, made using traditional methods and just a few simple ingredients; flour, water, sea salt and naturally occurring yeast. All our sourdoughs are hand made over two days, baked on stone, and use organic flour and other wholesome ingredients including nuts, seeds, grains and dried fruit. As well as our newly opened cafe and shop, we supply retailers, restaurants and cafés with bread 6 days a week, as well as doing farmers markets at the weekends. 

Our Peckham Rye was the holder of of the Real Bread Campaign’s London Loaf from 2012-2014, we have won several awards including best baguette at World Bread Awards, we are listed as one of only three bakeries in Monocle Magazine's London travel guide
, and were recently named as one of the UK's 20 best bakeries in The Telegraph.


Use the following links to find us on twitterfacebook and Instagram to see what we’re up to day to day (apologies in advance for the quantity of shots of our son Ludo and our pug, Waffles).

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About Us


Brick House is a sourdough bakery and cafe based in East Dulwich, South East London, run by husband and wife team Fergus and Sharmin Jackson.

We specialise in San Francisco style slow fermentation sourdough breads, made using traditional methods and just a few simple ingredients; flour, water, sea salt and naturally occurring yeast. All our sourdoughs are hand made over two days, baked on stone, and use organic flour and other wholesome ingredients including nuts, seeds, grains and dried fruit. As well as our newly opened cafe and shop, we supply retailers, restaurants and cafés with bread 6 days a week, as well as doing farmers markets at the weekends. 

Our Peckham Rye was the holder of of the Real Bread Campaign’s London Loaf from 2012-2014, we have won several awards including best baguette at World Bread Awards, we are listed as one of only three bakeries in Monocle Magazine's London travel guide
, and were recently named as one of the UK's 20 best bakeries in The Telegraph.


Use the following links to find us on twitterfacebook and Instagram to see what we’re up to day to day (apologies in advance for the quantity of shots of our son Ludo and our pug, Waffles).

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Our Bread


At Brick House we believe in taking things slow. All our breads are made over two days by hand, are naturally leavened, baked on stone, and delivered oven warm 6 days a week. We are the antithesis of the mass produced, machine made bread you’ll find in most supermarkets.

Below is a selection of our breads that are available at the bakery, from our wholesale customers, and at Herne Hill Farmers Market every Sunday.

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Our Bread


At Brick House we believe in taking things slow. All our breads are made over two days by hand, are naturally leavened, baked on stone, and delivered oven warm 6 days a week. We are the antithesis of the mass produced, machine made bread you’ll find in most supermarkets.

Below is a selection of our breads that are available at the bakery, from our wholesale customers, and at Herne Hill Farmers Market every Sunday.

Peckham Rye

Our signature loaf, the Peckham Rye is a light rye bread that delivers all the flavour but none of the density you’ll find in some European breads. A dark crust, and a nutty, tangy crumb make it the perfect accompaniment to soups, salads and your evening meal, but it also makes great sandwiches and toasts up a treat too.

IngredientsOrganic dark rye flour, organic white flour, sea salt & water. Approx 850g.


Multigrain

Packed with six different seeds and grains, our Multigrain loaf is the healthier sibling of the Country White. It has the same great crust with a slightly denser crumb, and if you can find a better bread for a mature cheddar sarnie, we’ll eat our hats.

Ingredients: Organic white flour, organic whole-wheat flour, organic oats, organic sunflower seeds, organic pumpkin seeds, organic millet, organic linseed, organic sesame seeds, sea salt & water. Approx 900g.


The Shackleton

Our homage to Polar explorer and local lad done good Sir Ernest Shackleton, this denser whole-wheat and rye loaf is enriched with oats, linseed and Tate & Lyle black treacle. We like to think it’s the kind of bread he would have slipped into his back-pack before heading out to the South Pole.


Ingredients: Organic whole-wheat flour, organic dark rye flour, organic white flour, Tate & Lyle black treacle, organic linseed, organic oats, sea salt & water. Approx 850g.

Country White

Our take on the classic French pain de campagne, the Country White combines a crisp crust with a beautifully chewy crumb and a subtle sourdough tang. We think it’s the perfect everyday bread. 

Ingredients: Organic white flour, organic whole-wheat flour, sea salt & water. Approx 850g.


Raisin & Walnut

Made with organic rye and white flour, our Raisin and Walnut is packed with fruit and nuts, and pairs a slightly bitter crust with a sweet and tangy crumb. Perfect with all kinds of cheese, or toasted and slathered with butter and orange marmalade. 

Ingredients: Organic dark rye flour, organic white flour, organic walnuts, organic raisins, sea salt & water. Approx 900g.


Sourdough Baguette

Whilst not strictly regulation in weight and size, we like to think our baguette would give most French patisseries a run for their money. Great for breakfast with butter and jam, or as a vehicle for something a bit more savoury later in the day. 

Ingredients: Organic white flour, organic whole-wheat flour, sea salt & water. Approx 400g.

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Baking Classes


From the beginning of June we’ll be running baking classes at the bakery.

‘Sourdough in A Day’ is a hands-on workshop introducing the key principles of making & baking beautiful sourdough bread at home.

Over the course of the day you’ll learn how to create and maintain your own sourdough mother and use it to make and bake a range of breads including a Danish Rye, Focaccia, Pizza and a version of our signature Peckham Rye loaf.

Class includes coffee, make & bake your own pizza lunch and a drink (including beer / wine / cider), as well as everything you bake on the day.

We’ll also send you home with a few key items to get your home bakery started, including a pot of Brick House sourdough mother, a dough scraper, cane banneton and recipe sheets. 

The classes will run on Sundays from 11am - 5.30pm, and cost £150 (excluding EventBrite's booking fee).

To book a class, or check availability, click here.

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Baking Classes


From the beginning of June we’ll be running baking classes at the bakery.

‘Sourdough in A Day’ is a hands-on workshop introducing the key principles of making & baking beautiful sourdough bread at home.

Over the course of the day you’ll learn how to create and maintain your own sourdough mother and use it to make and bake a range of breads including a Danish Rye, Focaccia, Pizza and a version of our signature Peckham Rye loaf.

Class includes coffee, make & bake your own pizza lunch and a drink (including beer / wine / cider), as well as everything you bake on the day.

We’ll also send you home with a few key items to get your home bakery started, including a pot of Brick House sourdough mother, a dough scraper, cane banneton and recipe sheets. 

The classes will run on Sundays from 11am - 5.30pm, and cost £150 (excluding EventBrite's booking fee).

To book a class, or check availability, click here.

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Our Stockists


As well as our cafe and shop, Brick House has a small wholesale business supplying some of London's finest shops and restaurants, where our bread is available to buy or eat six days a week.  You can also find us at Herne Hill Market every Sunday from 10am. 

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Our Stockists


As well as our cafe and shop, Brick House has a small wholesale business supplying some of London's finest shops and restaurants, where our bread is available to buy or eat six days a week.  You can also find us at Herne Hill Market every Sunday from 10am. 

To Buy
 

Brick House Bakery & Café - 1 Zenoria Street, London, SE22 8HP

Brick House at Herne Hill Market (Sunday only) - Railton Road, London SE24 0JN

Neal’s Yard Dairy Borough - 6 Park Street, London, SE1 9AB

Neal’s Yard Dairy Covent Garden - 17 Shorts Gardens, London, WC2H 9AT

Neal’s Yard Dairy Bermondsey (Saturday only) - Unit 6 Dockley, Dockley Road, London, SE16 3SF

La Fromagerie - 2 - 6 Moxon Street, London, W1U 4EW

Franklins Farm Shop - 155 Lordship Lane SE22 8HX

Anderson & Co - 139 Bellenden Road, London, SE15 4DH

Aga’s Little Deli - 49 Dartmouth Road, SE23 3HN

Salon Store Room - 18 Market Row, London, SW9 8LD

 

TO Eat

Duck Soup - 41 Dean Street, London, W1D 4PY

Frank’s - 10th Floor, Peckham Car Park, 95A Rye Lane, London, SE15 4ST

Brunswick House - 30 Wandsworth Road, London, SW8 2LG

Camberwell Arms - 65 Camberwell Church Street, London, SE5 8TR

Canton Arms - 177 South Lambeth Road, London, SW8 1XP

Salon - 18 Market Row, London, SW9 8LD

Federation Coffee - Unit 77-78 Coldharbour Lane, London, SW9 8PS

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Jobs


Baker

We are looking for an energetic, healthy and enthusiastic baker to join the team at our bakery & café in South East London. The ideal candidate will have 1+ years experience working in a bakery environment making artisan breads, preferably sourdough.

We will provide on-the-job training, but we’re looking for a fermentation fanatic who has experience in scaling, mixing and hand shaping dough, and works in an organised and methodical fashion. We are a friendly, close-knit team, so we want someone who will fit in and grow with us as we look to the future.

In return we offer a competitive salary, 28 days paid holiday, and daily staff meal. Candidates must be able to work in the UK and have a good command of written and spoken English.

Hours: 5 shifts per week, 40-45 hours, no nights

Salary: Dependent on experience

If this sounds like you, we'd love to meet you. Please e-mail hello@brickhousebread.com with a CV and covering letter.

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Jobs


Baker

We are looking for an energetic, healthy and enthusiastic baker to join the team at our bakery & café in South East London. The ideal candidate will have 1+ years experience working in a bakery environment making artisan breads, preferably sourdough.

We will provide on-the-job training, but we’re looking for a fermentation fanatic who has experience in scaling, mixing and hand shaping dough, and works in an organised and methodical fashion. We are a friendly, close-knit team, so we want someone who will fit in and grow with us as we look to the future.

In return we offer a competitive salary, 28 days paid holiday, and daily staff meal. Candidates must be able to work in the UK and have a good command of written and spoken English.

Hours: 5 shifts per week, 40-45 hours, no nights

Salary: Dependent on experience

If this sounds like you, we'd love to meet you. Please e-mail hello@brickhousebread.com with a CV and covering letter.

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