The open kitchen at Canal Place leaves nothing to the imagination, putting the labor of lamination and baking right in front of the queue. Founded by Angela Chan with a specific obsession for perfecting the croissant, Yeast Bakery has operated since 2011, though its move to this industrial arch in 2021 allowed the operation to stretch its legs. The counter is stacked with the results of that decade-long refinement – from classic viennoiserie and kouign-amann to the dense, sticky Hackney Cinnamon Bun.
The space functions as a workshop as much as a café. Inside, freelancers often claim the tables near the power sockets, working against the background noise of the ovens. Outside, the benches facing the water act as a natural waypoint for runners and walkers navigating the Regent’s Canal path. While the daily rhythm focuses on Square Mile coffee and pastries, the schedule shifts on Friday nights. The bakery transitions into a bistro, swapping the morning rush for a seated dinner service featuring dishes like oxtail croquettes, chicken schnitzel, and steak with chimichurri. On Saturdays, the focus returns to the bread, with shelves stocked with sourdough and baguettes made from imported Label Rouge flour.
@yeastbakery
Yeast Bakery