stablished in 1990, & Clarkes Bakery now hand shapes & bakes over 2000 loaves per night, supplying some of the top restaurants, shops & hotels in central London. All Clarke's products are made with the finest quality ingredients & contain no artificial colourings, preservatives or improvers.
We offer a selection of breads ranging from rosemary, raisin & sea salt to honey wholewheat. Pastries include cheese straws, croissant, pain au chocolat, almond & raisin, cinnamon & pecan and brioche buns all made with French unsalted butter.
Sally Clarke has been actively involved in cooking since her early teens. After attending school in Guildford, followed by a diploma in hotel & catering at Croydon Technical College she studied at the Cordon Bleu School in Paris, where from daily experience of the food markets, cafes & restaurants she began to visualize a career in the world of food & wine. Sally then spent four years in California. It was there that she met Alice Waters of Chez Panisse in Berkeley who was to become her mentor and friend. In 1983 Sally returned to London to search for a restaurant. The following year saw the opening of Clarke's Restaurant in Kensington Church Street, offering her now famous 'set no choice' dinner menu.
In 1988 the shop & Clarke's was opened, selling freshly baked breads, pastries & high quality ingredients used in the restaurant. From this it seemed a natural progression to develop a wholesale bread business. Clarke's Bread now produces up to 2000 hand-shaped loaves a night & sells to many central London restaurants, hotels, caterers & specialty shops such as Fortnum and Mason, Blakes Hotel & Harvey Nichols.