Fulham’s beloved Little Sourdough Kitchen is beginning a new era — without losing the soul that made it a neighbourhood institution.
Tucked away on Munster Road, Little Sourdough Kitchen has quietly been one of Fulham’s most cherished artisan bakeries for the past eight years. Known for its exceptional sourdough, meticulous small-batch baking and community-first ethos, the bakery is now entering an exciting new chapter following its acquisition by Michelin-starred chef Phil Howard and restaurateur Julian Dyer.
Rather than a dramatic overhaul, the transition signals a thoughtful evolution — one that prioritises craftsmanship, sustainability and local sourcing while supporting the next generation of baking talent.
A New Leadership Team Rooted in Craft
At the heart of Little Sourdough Kitchen’s future are Anna König and Ben Costello, two rising stars in British baking who have already earned acclaim for their skill and dedication.
König previously worked alongside Howard at Elystan Street before undertaking extensive stages and committing fully to artisan baking. Costello joins from FARRO Bakery in Bristol, 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 Makes It Special
Crucially for loyal locals, Little Sourdough Kitchen’s original team has been retained in full, and its core menu remains intact. Bread continues to be the hero, accompanied by standout viennoiserie — all produced in small batches with precision and care.
New additions subtly expand the offering, including a Brunsviger, a classic Danish pastry, and a Heritage Loaf made with spelt, einkorn and rye. These sit alongside long-standing favourites, showcasing what’s possible when exceptional technique meets outstanding ingredients.
All grains are English — many of them heritage varieties — sourced from respected suppliers such as Bruern Farm and Shrub, reinforcing the bakery’s commitment to sustainability and traceability.
A Natural Partnership Years in the Making
For Julian Dyer, the acquisition was a deeply personal one. A Fulham local, Dyer had been visiting Little Sourdough Kitchen for years before conversations with the previous owner began organically — initially centred around supplying focaccia for Dyer and Howard’s pasta-focused restaurant group, NOTTO.
When it became clear the owner was planning a return to Italy, the opportunity felt like a natural next step.
“It was already an excellent bakery — that was the point,” says Dyer. “This wasn’t about changing something, it was about protecting it, supporting it, and helping it develop and expand.”
A Thoughtful Refurbishment
The bakery will close briefly after the New Year for a 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 space will feature natural wood, earthy textures and a warm yellow palette.
The result is intended to feel light, energetic and welcoming — a space that reflects the bakery’s spirit rather than overshadowing it.
Community at Its Core
A local launch party is planned for early February to celebrate the reopening and Little Sourdough Kitchen’s ongoing role within the Fulham community. Plans are also underway to partner with a local charity, extending the bakery’s community commitment beyond the counter.
As London’s independent food scene continues to evolve, Little Sourdough Kitchen stands as a reminder that progress doesn’t have to mean reinvention — sometimes, it’s about nurturing what already works.
