Time Out says
A Danish café-bakery, serving yeast-free loaves and pastries.
What with Violet, Pavilion, E5 Bakehouse and The Dusty Knuckle, Hackney has more artisanal bakeries than you can shake a rolling pin at. But you can never have too many, especially when they’re lovely as The Bread Station. Danish chef Christoffer Hruskova specialises in dark rye loaves, wholemeal boules and cinnamon buns. A cavernous open kitchen reveals the man himself bent over the machines, apron suitably flour-stained. Working in Michelin-starred kitchens around the world hasn’t put Hruskova on his high horse.
He works through the night to make all his baked goods – without yeast, using a rye and pre-water fermentation called bigu to make them rise, a nifty trick he learned in his native Denmark. And oof, does it work. The huge cinnamon bun was the best I’ve had outside Scandinavia – flaky and bursting with buttery cinnamon sugar. Or there’s a bargainous bacon butty and an avo toast if savoury is more your thing. There are even packs of smoked salmon in the fridge – a nice touch for the takeaway lot. Coffee using Monmouth beans was, unsurprisingly, first rate, and Instagram fiends will swoon over the petrol-blue crockery it comes in.
One thing, though. Being under a railway arch, it’s not what you’d call cosy. Instead, it’s the sort of place for a quick breakfast rather than a leisurely feast. So drop by, grab coffee to go and fill a paper bag with goodies. The high water content means everything stays fresh for days – though if you’re like me, they won’t last past lunchtime.
373 Helmsley Place
|Transport:||London Fields Rail|
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