Flor pivots to bakery with plans for new site in Bermondsey

Lyle's co-founder James Lowe has decided to pivot his Flor restaurant in London’s Borough Market to a bakery and wine shop, with a new Flor Bakery to open in Bermondsey in December.

The new site at Spa Terminus will have more space and a bigger oven for production to support the launch of a bakery subscription and delivery service, while the doors of the new arch will be open over the weekend for coffees and pastries.

Flor Bakery at Spa Terminus will be overseen by Flor and Lyle’s head of bread and pastry Helen Evans (pictured), who will focus on heritage and long-straw grain varieties, with a commitment to supporting more resilient agricultural practices.

Using flours milled on-site and from trusted farmers and millers across the UK, the concept will sell ‘house’ sourdough loaves made with organic wheat blended with wholegrain Hen Gymro and rye; a ‘baker’s choice’ porridge loaf made with organic wheat, wholegrain barley, spelt, rye, organic flaked grain porridge and golden linseeds; and a rye loaf made with house-sprouted rye berries.

Pastries will include classic croissants, including a twice-baked almond croissant; brown butter cakes and lardy buns; and seasonal Danishes.

Collect and delivery options will be available, while loaves and pastries will be delivered wholesale to businesses around London.

Flor in Borough Market will become a bakery and wine shop from 3 November, serving coffee and pastries as well as loaves of bread and wines from low-intervention producers to take away.

Lowe said: “We’ve been blown away by the response to our Flor baked goods and so we’re excited to open the doors to Flor Bakery at Spa Terminus, and to transition Flor in Borough Market to a bakery shop. Helen and the team’s love of heritage grains and regenerative farming mean that the loaves and pastries coming out of the oven each day are uniquely innovative and delicious, and Flor’s new bakery arch will allow them to experiment even more.”