Little Sourdough Kitchen in Fulham offers special Valentine’s bakes ahead of full-time opening this March

Little Sourdough Kitchen, the artisan bakery on Munster Road in Fulham, reopened at the end of January following a change in ownership and a refurbishment. The establishment, which has served the local community for eight years, has been acquired by chef Phil Howard and restaurateur Julian Dyer. The new leadership team, including Anna Konig and Ben Costello, aims to preserve the bakery’s traditions while introducing new offerings and enhancements.

They will resume operations seven days a week from 1^st March, continuing to serve their range of artisan breads and pastries. In addition to the existing menu, customers can expect new heritage loaves and seasonal products – and especially for Valentine’s weekend, on 14^th and 15^th February, Little Sourdough Kitchen will offer limited-edition themed bakes. Among them are a Chocolate Choux Bun filled with buckwheat Crème Diplomat, chocolate ganache and salted butter caramel, and an Iced Vanilla and Einkorn Shortbread.

The transition in ownership began when Dyer, a frequent customer, learned that the previous owner was planning to return to Italy and intended to sell the bakery. Discussions initially centred on increasing production for Dyer and Howard’s pasta-focused restaurant group, Notto, but soon developed into a proposal to take over the business.

The original team remains in place, and the core menu will be retained, with a focus on small-batch baking and the use of English, predominantly heritage grains. New items will include Brunsvieger, a Danish pastry, and a Heritage Loaf made with spelt, einkorn and rye, using ingredients sourced from English suppliers such as Bruern Farm and Shrub. 

The refurbishment, led by designer Claire Nelson and woodworker Ollie Marks, will feature natural wood, earthy textures and a bright yellow palette to create a welcoming environment that reflects the bakery’s community-focused ethos. 

The new on-site leaders bring significant experience`: Konig previously worked with Phil Howard at Elystan Street and has since moved into baking full-time, while Costello joins from Farro Bakery in Bristol, with a decade of baking experience. Howard commented, “Anna and Ben represent the future of this much-loved artisan bakery. They are young, incredibly talented and will evolve the product following a strong ethos using unique, varied, local and sustainable ingredients”. Dyer added, “It was already an excellent bakery. This wasn’t about changing something, it was about protecting it, supporting it, and helping it develop and expand”.

Food Desk

Little Sourdough Kitchen opens for 7-day service on 1^st March 2026, and the Valentine’s bakes will be available on 14^th until 15^th February 2026 at 237 Munster Road, London SW6 6BT. For further information, visit the bakery’s Instagram here.