Pugliese sourdough bloomer

Sally Clarke’s sister company, Notting Hill Bakery (NHB), established in 2024, now manages Sally’s original wholesale bakery (established in 1989). NHB continues to meet the demand for top-quality, hand-shaped artisan bread, Viennoiserie, and patisserie, which have always been served in the restaurant and shops. This demand remains the focus and the bakery produces a full range of baked goods together with a seasonally changing range of cakes, sweet and savoury tarts, muffins, and cookies.

NHB’s artisan table and sandwich breads and rolls are produced using traditional methods incorporating a select range of quality ingredients. NHB includes naturally fermented levain into most of its doughs, limiting the use of yeast and extending the length of the production process, adding to the complexity of the taste as well as the longevity of the breads. The bakery does not use additives, preservatives, or improvers in production, delivering breads and pastries every day throughout London and within the M25, to quality restaurants, specialty shops, hotels, and catering companies.