Rooted in
Tradition.
Why we bake, how we learned, and what we will never compromise.
Archive Bakery was founded in 2017 by two bakers who met during an apprenticeship at a wood-fired bakery in rural France. They came back to London with one intention: to bake bread the way they had learned — slowly, carefully, and without compromise.
The name Archive is deliberate. It speaks to the preservation of technique — the knowledge passed from baker to baker over generations that industrial bread-making nearly erased. Long fermentation, hand shaping, stone-deck baking. These are not trends. They are the original methods.
We are a small bakery. We bake what we can bake well, and we stop when it is sold. We would rather close early with a clean conscience than stay open with bread we are not proud of.
Three Things We
Hold To.
British Grain
We source all our flour from British mills. Heritage varieties wherever possible. We know the farmers and the millers by name.
No Additives
No improvers, no preservatives, no ascorbic acid. The ingredients list on every loaf is short enough to read at a glance.
Made by Hand
Everything is shaped, scored and loaded by hand. We have no bread moulds, no automated dividers, no conveyor belts.
We would rather bake less and mean it.
Archive Bakery, founding principleCome In
While It's Warm.
Come in before 9am for bread straight from the oven, or ask us about wholesale for your café, restaurant or hotel.
Find Us