Leading the bread revolution

01. Welcome to The Bread Station

Located in the heart of London Fields, we are excited to introduce natural Danish baking to the London wholesale market.

Our bakery is all about returning to traditional Danish baking principles of natural bread, using natural fermentation for superior organic breads. Michelin Star Chef Christoffer Hruskova has teamed up with Danish baking master Per Brun to bring the best of Scandinavian baking to London. The Bread Station has a proven Danish formula that has been perfected for over 10 years producing high quality, organic, wholegrain sourdough bread.

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02. The Café at The Bread Station

About

Supporting the wholesale production, we have a small cafe and large sunny courtyard where you can come to try, see and enjoy traditional Danish baking in action.

  • Organic breads and pastries
  • Toast bar and organic spreads
  • Organic produce from our suppliers
  • Sandwiches
  • Caravan coffee

We have also supported restaurant pop-ups and food industry events,  whilst forming partnerships with like-minded brands.

View Sample Menu

Enquiries

We are always interested to hear from local suppliers.

Email us at shop@thebreadstation.co.uk for any cafe/retail questions.

If you are excited to join us and have a love of coffee and bread, we are interested to hear from you.

Email us at jointheteam@thebreadstation.co.uk

Opening Hours

Monday 6AM - 5PM
Tuesday 6AM - 5PM
Wednesday 6AM - 5PM
Thursday 6AM - 5PM
Friday 6AM - 5PM
Saturday 7AM - 5PM
Sunday 7AM - 5PM

03. The process behind our award-winning bread

Simplicity

We start by sourcing grain from small British farms, before grounding the flour ourselves using our own stone mill. Freshly ground flour contributes to a fuller flavour.

Cold rise

The dough is mixed thoroughly and then real salt added before we cold rise the dough at 5 degrees. This gives the dough more time to prove and that means more great flavour.

Natural Fermentation

At the heart of our baking we use a natural fermentation process with Rye grain, allowing the production of dough without adding yeast or using mother dough.

Natural Sourdough

The final product is a natural bread made with just water, salt and flour.

04. All our doughs are 100% organic made from grain stone-milled on site

Hackney Wholemeal
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Hackney Wholemeal

English whole grain flour from Wiltshire co-operative farmers along with Italian flour, both stone milled on site. Biga, sea salt. water.
Dark Rye
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Dark Rye

100% Rye flour based rye bread, milled on site. Cracked rye, sunflower seeds, linseeds, Biga, water, sea salt. Also available with Fruit and Nut.
London Fields Seeded
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London Fields Seeded

English whole grain flour, stone milled on site & Italian flour, sun flower seeds, pumpkin seeds, cracked rye, Biga, sea salt, water. Baked in our stone oven.
Famiglia
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Famiglia

Our classic natural loaf, stoned milled organic Italian flour, Biga, sea salt, water. Baked in our stone oven.

05. Wholesale Enquiries

What We Offer

We are excited to introduce the very best of Danish baking to the London wholesale market, we are a wholesale focused business, with a 3,000 sq ft open production workshop and retail space.

We deliver to leading, quality conscious cafes, restaurants and hotels across London.

Key points you need to know

Services

  • Full-production baking workshop
  • 20 years baking and Michelin level cooking experience
  • Every morning, 7 days a week we deliver throughout London
  • On-site cafe where you can sample our products

 

About our bread

  • Yeast free baking, 100% organic, honestly sourced ingredients
  • Tested recipes for a moist crumb, longer freshness
  • Cold rise proving process to retain flavour
  • Grain stone milled on site

About The Bread Station

The Story

Former Michelin Starred chef Christoffer Hruskova, together with Per Brun, are the expertise behind The Bread Station. Chris was born and raised in Denmark and has over 27 years in the hospitality industry across the globe, earning his own Michelin star for his Clerkenwell restaurant ‘North Road’ in 2012, after just 9 months of trading. Early in his career, Chris first met Per as part of the founding team of Emmery’s, Per’s first bakery chain which was highly successful expanding to 20 stores in Denmark. After excelling within Nordic Fine dining London, Chris revisited his overriding passion for Per’s baking and licensed The Bread Station brand and recipes into the UK…

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Per Brun owned and was head chef of a leading restaurant in Denmark before acquiring a patisserie in the City of Aarhus. He went on to pioneer Sourdough bread in Denmark, and then baking without yeast and additives, a return to traditional Danish baking techniques.

Christoffer and Per’s wealth of experience provides the foundation for The Bread Station’s daily baking.

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Contact Us

The Bread Station
Arch 373 Helmsley Place
Hackney
E8 3SB

Google Maps

Citymapper

sales@thebreadstation.co.uk – For wholesale enquiries

jointheteam@thebreadstation.co.uk – For recruitment enquiries

shop@thebreadstation.co.uk – For cafe enquiries

© The Bread Station 2017
C/N: 09731347 VAT: 238 163 611