Acclaimed baker and sourdough-whisperer Richard Hart’s long-awaited bakery in Claridge’s has an opening date. The bakery – initially expected to launch in summer – will open on January 21 on Brook’s Mews, behind the storied art deco hotel, with a slate of nostalgic British bakes as well as the baker’s famed sourdough.
When it opens, Claridge’s Bakery will be a celebration of British baking and heritage, with goods spanning all-day and lunch menus, underpinned by Hart’s London upbringing, as well as his time baking in San Francisco, Copenhagen and Mexico City. Along with his cult-favourite sourdough loaves – so famous they were mentioned on The Bear – he’ll be baking nostalgic favourites like jammie dodger tarts, custard tarts, belgian buns and iced fingers. Rounding out the bread menu will be bloomers and granary loaves.
On the savoury side, there’ll be Marmite cheese straws, scotch eggs made with Hampshire pork and sausage rolls, plus sandwiches, hot specials and quiches for lunch. Childhood memories will be conjured via Bakewell tarts, lardy cake, malt loaf and French fancies.
Hart started his bread journey at Californian bakery Della Fattoria in California, before being appointed head baker at renowned San Franciso bakery Tartine, where he perfected his sourdough. He was chased down by Rene Redzepi, who appointed him head baker at Noma and then backed Hart to launch his own bakery: Hart Bageri, which has gained legions of fans and has several outposts across Copenhagen. More recently he founded Green Rhino in Mexico City.
“Opening Claridge’s Bakery feels like the moment when all the work, the recipes, and the ideas finally meet the people they’re meant for,” said Hart in a statement. “Claridge’s has always stood for a certain kind of hospitality and bringing that spirit into the bakery has been a joy. It’s been a privilege to develop the vision and the menu, and I’m excited for Londoners and travellers alike to discover and taste what we’ve created for them.”
Claridge’s Bakery opens on January 21, 2026.
