Product of Dan Hancox
At the Brick House Sourdough Bakery and Bar in Peckham Rye in south London, an 850g loaf of artisanal multigrain sourdough will set you back £5. Brick House loaves are handmade with organic flour, slow-fermented, naturally leavened and stone-baked over a period of around 48 hours in their converted east Dulwich warehouse. A former World Bread Award winner (in the coveted best baguette category), the baker also offers “sourdough in a day” classes for £150. The hum of commuters trundling into the train station next door, like the arrival of the bakery itself in 2017, reflects the rapid gentrification the area has undergone in the last decade. They do not accept cash.