Best Bakery and Cake Shops in Cricklewood

"The menu at this Soho dessert stop features a lot of the delicious treats mentioned on this blog, but most famous are their biskies – a biscuit/cookie/cake hybrid filled with tasty buttercream, jams and caramels. Flavours include passion fruit and salted caramel, apple crumble, chocolate lava and miso caramel. If you’re feeling extra naughty, order one of their indulgent freakshakes to go with it."

"It’s pretty, it’s pink and the cakes and treats are equally as gorgeous to eat as well as look at. Their famous for their ‘biskie’ creations which are a cross between a cake and a cookie sandwiched with cream or chocolate. If you prefer you can go for one of their perfectly presented cakes by the slice."

"We make everything from scratch and where possible we use real British ingredients or source from British producers where we can’t.’. The sweet stuff: Cakes and (wince) ‘biskies’. The stuff looks next-level, though, and the mixed selection boxes would make anyone’s day."

"With multiple locations across the city and an impressive range of flavours rotated daily, Crosstown’s handmade fresh doughnuts are not to be missed. For a seasonal snack, the Pumpkin and Nutmeg Custard Doughnut is full of wintry flavour, including pumpkin sourdough, cream cheese icing, pumpkin seeds, and orange zest. Similarly, the Spiced Apple and Pear Crumble Doughnut is bursting with the taste of maple, pecan, and autumn fruits."

"Having started out as a small street food stall, its innovative use of tangy sourdough has turned its sweet treats into a London must-try. There are now 20 Crosstown locations across the capital, selling doughnuts in exciting flavours including pomegranate with orange blossom, caramel with banana cream and peanut butter with blackberry compote. Various locations, crosstowndoughnuts.com"

"Soft and dense like cake, full of banana flavour – in the dough and icing – plus a filling of chunky cherry compote all the way round, Crosstown’s new banana cake doughnut is now an unmisseable part of the range."

"Flor, in Borough Market, comes with serious credentials; after all, it's the long-awaited little sister to the Michelin-starred Lyle’s. Its ground-floor wine bar doubles as a bakery, already known for its sourdough; supplies are limited, so invest in a loaf on arrival. Stools—reserved for walk-ins—line the window and marble counter, which overlooks the kitchen (tiny is an understatement; even four chefs seems a squeeze)."

"The second restaurant from Lyle’s chef-patron James Lowe, Flor, offers a more informal style of eating. This compact two-storey wine bar-restaurant-bakery sits on the edge of busy Borough market. Small sharing plates like the mussel flatbread with Spenwood cheese and garlic have had customers flocking since its opening in 2019."

"Gluten-free almond cake with a crisp, crackly, caramelised outer shell and a buttery, syrupy-sweet, super fudgy inside. Flor’s brown butter cake is tiny but so very satisfying. 1 Bedale St, London SE1 9AL"

"Fabrique is an artisanal stone-oven bakery chain that’s come to London via Stockholm and taken the city by storm. The bread they do is top tier stuff but it’s the pastries where Fabrique’s talented bakers are really given a chance to stretch their legs. The adorable semmelbuns and Ibiza-tanned cardamom buns make the most of punchy aromatics that staid British bakes are often too afraid to experiment with."

"Fabrique Bakery originated from Stockholm and now have 4 shops around London. Their bakeries are usually small, cosy and designed with that rustic, feminine charm the Scandinavian are known for. Guaranteed to make any interior design lovers giddy with joy."

"Dee Rettali and Jorge Fernandez set at least some of the templates for London’s approach to coffee and baked goods at Fernandez and Wells. The emphasis here is on slow-fermented doughs with wild yeasts, and unlike many, excellent bakeries, that extends to sweet buns and even cakes affably named “Blocks,” rather than sticking to sourdough. There’s also something called a beef and onion roll, which is what would happen if a sausage roll went to the gym; stuffed with a huge hunk of stickily caramelised, slow-braised meat."

"Bakes, buns, bread, and coffee – that’s what you can get from Fortitude Bakehouse and, honestly, what more could you possibly ask for from life?. Fortitude’s sourdough loaves are complex creations, blessed with just the right amount of satisfying chew and tang; the sticky buns are wonderfully light and sweet; and the hefty slices of cake, which are also made from sourdough, sit somewhere in-between. Whatever carbohydrate you’re in the mood for, Fortitude Bakehouse is guaranteed to satisfy your desire."

"A small but perfectly formed bakery tucked away on a quiet mews. Fortitude’s speciality is sourdough cakes that are baked with alternate flours using a slow fermented baking process. Stop by for a morning bun, a cuppa tea and a look at all the other pastries and treats they have."

"Alternatives: There are many other things to see in the area (mostly in Chelsea), including the Chelsea Physic Garden (fee*), Leighton House Museum (fee), Design Museum, Portobello Road Market, Chelsea Football Club Stadium Tour & Museum (fee*), and the recently renovated National Army Museum. London Itinerary Day 6 – Greenwich or Free Day"

"Leading Victorian artist Frederic (Lord) Leighton lived and worked in this building on the edge of Holland Park, spending 30 years (and…"

"The elegant redbrick exterior of the smallest of Britain's royal palaces seems almost humble when compared with the grandeur of, say,…"

"A post shared by Shaun Watson (@shaunwatson99) on Jun 22, 2018 at 10:17am PDT. Pick a warm day to sail around the lake or take the kids to the waterpark for a splash of fun. Danson Park is a great family destination, with a peaceful rock garden and a wildlife-rich nature reserve, plus Grade I-listed Danson House."