The signature loaf is sold unsliced — which The Infatuation calls 'the greatest thing ever'. Crusted exterior, charred loaf with light, airy crumb and subtle potato flavor. Multiple reviews highlight this as the standout bread. Perfect for taking home to slice thick for toast or sandwiches.
Tips from diners
Buy the potato sourdough unsliced and slice it thick at home for the best toast. This is their signature loaf.
Arrive early or come on weekdays after noon to avoid 20+ minute queues. Weekends see lines snaking round the block.
The Infatuation mentions 'beetroot and chicken caesar sandwiches' as an example. The menu rotates daily with fillings like masala cauliflower, smashed cucumber with labneh and walnut sauce, or beef birria with melted cheese and pickles. All made on thick-cut house sourdough. Generous portions justify the £11 price point.
Tips from diners
Reviewers call these some of the best sandwiches in London. The chilli cheese is particularly recommended.
Monday is bread, pastry, and coffee only — no hot food or sandwiches. Come Tuesday onward for lunch.
A sweet breakfast option that The Infatuation recommends. The pastry spiral is crispy on the outside with cinnamon sugar coating and soft center. These go quickly in the morning.
Tips from diners
These sell out fast in the morning. Grab one early if you want the best selection.
Frequently recommended in reviews. The lamination creates crispy, shattering layers with melting chocolate and almond paste inside. Baked fresh each morning. One of the standout pastries that keeps customers returning.
Tips from diners
Arrive early for the best pastry selection — they bake fresh each morning and popular items sell out.
Classic toastie made with quality cheese and thick-cut house sourdough. Simple but satisfying, especially paired with a coffee. Monday is bread-and-pastry-only service, so toasties are Tuesday-Sunday.
Tips from diners
Check if sourdough pizzas are available — they serve them Thursday to Sunday evenings but not every weekend.
Founded in 2013, The Dusty Knuckle began with co-founder Max Tobias spending £38 on his first test batch. Now in a refurbished car park space, the bakery is a social enterprise training at-risk youngsters through mentorship programs. The menu rotates daily but focuses on thick-cut sandwiches, toasties, and exemplary sourdough (especially the unsliced potato loaf). Weekend sourdough pizzas are a bonus.
Arrive early — there are often 20+ minute queues during peak morning and lunch hours. Weekday lunch (Tue-Fri after noon) tends to be quieter than weekends.
Monday is bread, pastry, and coffee only — no hot food or sandwiches. If you want lunch, come Tuesday onward.
The Dusty Knuckle is a social enterprise training at-risk youngsters through mentorship. Your purchase supports the program and free bread-making and fermentation classes they offer.
Check if sourdough pizzas are happening this weekend — they're not on every weekend but a special treat when available.
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