He’s acquired Little Sourdough Kitchen along with restaurateur Julian Dyer
Artisan bakery Little Sourdough Kitchen has been a Fulham fave for the past eight years, with fans including restaurateur Julian Dyer, who co-founded pasta group NOTTO with chef Phil Howard. After starting conversations with the owner about the bakery producing more focaccia for NOTTO, Dyer leaned that the owner was planning to sell, so he and Howard decided to buy.
When the Little Sourdough Kitchen re-opens after its refresh, which includes new woodwork and a yellow palette, it will have developed rather than changed. “It was already an excellent bakery, that was the point. This wasn’t about coming in and changing something, it was about protecting it, supporting it, and helping it develop and expand,” said Dyer.
The full original team has been kept, with Anna Konig (who worked with Howard at Elystan Street) and Ben Costello (from FARRO Bakery in Bristol) leading the bakery day-to-day. The bakery’s focus on small-batch baking and heritage grains also remains, with breads, like a Danish Brunsvieger and a Heritage Loaf made with spelt, einkorn and rye, being spotlighted alongside viennoiserie.
Of the relaunch, Howard said: “Anna and Ben represent the future of this much-loved artisan bakery. They are young, incredibly talented and will evolve the product following a strong ethos using unique, varied, local and sustainable ingredients.”
Key Information
Re-opening date | late January 2026
Address | 237 Munster Road, London, SW6 6BT
For more information | @littlesourdoughkitchen
