Overview
- Claridge’s Bakery opened on 21 January at Brook’s Mews in Mayfair, marking the hotel’s chef-led move into retail baking.
- British designer John Pawson created a minimalist space featuring an open kitchen, a prominent workers’ table and a compact front-of-house.
- The menu restores classic British sweet and savoury items, including iced fingers, fondant fancies, jammy dodger tarts, lardy cake, Scotch eggs and sausage rolls.
- House breads prioritise non-sourdough styles such as bloomers, granary loaves, rye and white rolls, reflecting Hart’s push to re-center traditional British loaves.
- Pricing reported at launch starts around £3.50 for bread and savouries and about £4 for sweet items, with service geared primarily to takeaway.