From Banker to Baker
Bridge Baker is an award-winning independent bakery, born in Fulham from a simple idea: proper baking, done locally.
From an estate agent's office to three bakeries
Our founder, Gauri Nafrey, swapped banking for baking. She'd been making sourdough at home for more than 15 years, and had run a bakery in Singapore when, in 2018, she spotted an old estate agent's office near her home and saw a neighbourhood bakery. The garage next door became our bakehouse, and after a huge renovation, Bridge Baker opened its doors in 2019.
Seven years and three shops later, we're still fiercely independent and deeply rooted in our community. What makes us different is simple: everything is made from scratch, in our own kitchens, by our own team. There's no factory miles away, and nothing is shipped in. Our bakers start at 11pm and work through the night, so when our doors open, the bread is genuinely fresh from the oven.
More than 200 products, all from scratch
We make more than 200 products: slow-fermented organic sourdough, buttery viennoiserie, cakes, pies, quiches, sandwiches, pizzas, jams and granola. Our sourdough is just flour, water and salt. Our pastries are made with French butter. Our jams are cooked in small batches.
Our philosophy is "think global, eat local." We borrow the best ideas from around the world, such as canelés, German multigrain, chocolate éclairs, snickerdoodles and Aussie-style pies, and make them our own.
We're proud to be part of the fabric of Fulham, with loyal customers and a shelf full of awards, including Great Taste stars. But what matters most happens every night in our bakehouse: real people making real food, from scratch, for the people who live, work and gather here.
What customers say
"I think I've found my go-to bread spot. Just clean, honest bread."