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 is the current holder of the Real Bread Campaign’s London Loaf, we won several awards including best baguette at this year's World Bread Awards, were named one of London’s top 5 bakeries in The Financial Times Weekend Magazine, and recently listed as one of only three bakeries in Monocle Magazine's London travel guide.
Use the following links to find us on twitter, facebook 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).