Little Sourdough Kitchen, the much-loved artisan bakery on Munster Road in Fulham, is stepping into an exciting new chapter after eight years of quietly serving some of London’s best bread and pastries. Now under the ownership of Michelin-starred chef Phil Howard and restaurateur Julian Dyer, the neighbourhood staple is set to evolve — without losing the values that made it a local institution in the first place.
Known for its small-batch baking, community-first ethos and exceptional sourdough, Little Sourdough Kitchen remains firmly rooted in craftsmanship. The transition marks a careful and considered expansion rather than a reinvention, with the original team retained in full and the bakery’s core menu proudly preserved.
A New Generation of Artisan Talent
Leading the bakery day-to-day is an inspiring new on-site leadership duo: Anna König and Ben Costello, both already recognised for their skill and dedication to traditional baking.
König previously worked alongside Howard at Elystan Street before undertaking extensive stages and committing to baking full-time. Costello joins from Bristol’s acclaimed FARRO Bakery, bringing with him over a decade of experience and a reputation as one of the UK’s most exciting bakers.
“Anna and Ben represent the future of this much-loved artisan bakery,” says Howard. “They are young, incredibly talented and will evolve the product following a strong ethos using unique, varied, local and sustainable ingredients.”
Preserving What Locals Love
Despite the new ownership, Little Sourdough Kitchen’s DNA remains unchanged. Bread is still the hero, with a tight, intentional menu that champions quality over quantity. Alongside its much-loved classics, the bakery is introducing subtle refinements and thoughtful new additions, all crafted using English grain — largely heritage varieties.
New highlights include Brunsvieger, a traditional Danish pastry, and a Heritage Loaf made with spelt, einkorn and rye. Ingredients are sourced from leading English producers such as Bruern Farm and Shrub, ensuring sustainability and traceability remain central to the bakery’s approach.
A Relationship Built on Respect
For Julian Dyer, the acquisition was deeply personal. A Fulham local, Dyer has been a regular at Little Sourdough Kitchen for years. Initial conversations with the former owner began organically, centred around supplying focaccia for NOTTO — the pasta-focused restaurant group he runs with Howard.
When the previous owner revealed plans to return to Italy, the opportunity naturally followed.
“It was already an excellent bakery — that was the point,” says Dyer. “This wasn’t about coming in and changing something, it was about protecting it, supporting it, and helping it develop and expand.”
A Thoughtful Refurb, Not a Reinvention
The bakery will close briefly after the New Year for a light refurbishment, reopening at the end of January. Designed by Claire Nelson, with cabinetry and woodwork overseen by Ollie Marks (brother of Perilla’s Ben Marks), the refreshed interior will feature natural wood, earthy textures and a bright yellow palette.
The result promises to be warm, light and energetic — aligned with the new branding while remaining true to the bakery’s understated charm.
A Bright Future for a Fulham Institution
As London continues to see independent food businesses swallowed by chains, Little Sourdough Kitchen’s next chapter feels refreshingly different. With experienced restaurateurs backing a new generation of artisan bakers — and a clear commitment to quality, sustainability and community — this Fulham favourite is proof that thoughtful growth can still taste incredibly good.
