We specialise in 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.
Our Peckham Rye was the holder of of the Real Bread Campaign’s London Loaf from 2012-2014, our Miche and Chocolate sourdough won both categories at the Urban Food Awards 2016, we won best baguette at World Bread Awards 2014, 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.
Click below to see where you can buy and eat our bread.
We love two things. Good bread, and good food, and we believe that more often than not, the two go hand in hand.
Our cafes serve seasonal menus, often utilising our sourdoughs and other house made products such as charcuterie, jams, pickles, chutneys and pastries made in the same kitchens.
We serve Square Mile coffee, Teas from Birchall, cheese from Neal's Yard Dairy, meat from Swaledale, fruit and veg from Natoora, milk from The Estate Dairy, beer from Brick Brewery, and wine from Les Caves de Pyrene.
We are open for breakfast, brunch, lunch and afternoon tea, are fully licenced.
Click below for a sample menu.
On Sundays we run bread classes at the bakery in East Dulwich.
‘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 / soft drinks), 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 run from 11am - 5.00pm, and cost £150
(excluding EventBrite's booking fee).
Click below to book a class or check availability
We don’t currently have any open positions at Brick House, but we’re always on the look out for good people.
If you’re a baker, barista, chef or front of house, and are interested in working for us, drop us a line.
Please send a CV with a bit about yourself to email@example.com