Breadmeister Artisan Bakery

We have had a few request for egg-free croissants.

Here at Breadmeister, the croissant dough base doesn't contain any egg. We only use egg to egg-wash the outside / or it is added into the custard/almond frangipane filling.

The following options can be made without any egg: -

🥐 Plain Croissant
🥐🍫 Pain Au Chocolat

We haven't had time to test out the egg-free almond frangipane yet, but maybe we can add it to the menu in the future.

✉️ If you would like to pre-order some egg-free croissants, please send us a message in advance (the day before etc)

⚠️ We will try our best to separate the croissants, but sometimes we may go on auto-pilot and egg-wash them all... in which case we will let you know that it isn't available.

The egg-free version will look less shiny on the top, so it is very easy to identify them.

We just had 2 young girls enter the bakery threatening us with a knife in order to steal our cash box in broad daylight!

They entered the shop asking if we accepted cash and then slowly walked around the counter to try access the cash box. They would not leave the bakery when asked to do so and then threatened to pull out a knife. They were clearly working with an adult and targetted us specifically.

We will of course report them to the police and use the CCTV camera footage as evidence.

99% of our transactions are via card/contactless and we had the cash option available for people who preferred to pay in cash, but after today's event, we have made the decision to go 100% cashless.

Whilst we expect there to be thieves operating in the area to steal mobile phones, we didn't really expect to experience this in the bakery. Thankfully no one was injured...

With the once in long while general election coming, we will probably be hearing more and more talks like'The honourable gentleman and his party has no plans!' or 'we are delivering, more xyz more dah dah dah...'

Here at Breadmeister, Jon has a plan everyday for the bread 🍞 🥐 production down to the minute. Plan it, check it and do it. If necessary, improvise

With good advanced planning, we can offer you an honest loaf to best of what we can do

📢 Due to the Ride London event & road closures, we have made the decision to close on Sunday 26th May 2024.

We will still be open this week (Wed - Sat) with the usual range of bread and croissants.

If you would like to pre-order any bread for Friday/Saturday, please do send us a message.

Here at Breadmeister we are busy working with some topnotch flour and testing it with our 🍞. While we are still trying to burn off the last bit of older stock and fine tune our bread with the new flour this week, the rye has been coming on strongly. It is so good that we had to do something about it!

We are going to bring out our 100% Rye bread potentially from this Saturday. DM if you want to come and try this Saturday.

You may or may not notice since about 2 weeks ago our 🥐 has been having a little upgrade. Cultured 🧈 from together with our sourdough starter/levain brings flakiness and taste to another level.

We have been busy at Breadmeister here looking to up our 🥐 and 🍞 game with some top notch British ingredients. Stay tuned for our update on bread and flour next week😎

Easter opening times 🐰

Easter Opening Hours 🐥

Opening a little bit later on Sunday since the clocks go forward and we lose an hour of sleep 😴😴😴

This time last year, we made the brave decision to sign a 2 year lease to open a small Artisan Bakery in Canning Town 😅

Hi, it is Jean here (the big boss/bakery owner 😎) I am usually washing up... forever washing up! 🥲 I also make the puff pastries and the limited amount of cakes 😆😅

Just wanted to thank every single person who walked through our bakery doors (and down the ramp) to buy our freshly baked goodies.

If you have been following our journey, from when we operated as a small pop up hidden away at The Silver Building/Factory Project, you will know that is a dream come true to finally operate a bakery closer towards Canning Town.

It has been very challenging, especially with things constantly breaking down and needing to be replaced 🫤

Most bakeries have at least £200k+ investment to buy the correct high end equipment and renovate etc However, we only had a very small amount of personal savings to begin with 😅 (I even raided my sister's savings pot 😉💰)

We also raised some money via Crowdfunding - thanks again to everyone who pledged 🙂

I know that the bakery isn't pretty, I wish I had the resources to give the bakery a nice makeover to make it more inviting... 😥 I made the decision to invest in equipment in order to try and produce better quality products etc.

(I am embarrassed that the front shop windows are still not properly covered... I know some customers were unable to find us 😵😵‍💫)

At the moment, we are still limited in capacity in how many items we can bake a day. Sorry if you visited us and the product was not available/sold out.

Sometimes, due to various reasons, the products do not turn out the way we want them to either 😮 It is upsetting for us too 😥

We would like to thank you for your understanding and for your continued support.

We are working hard to streamline the processes and are learning every day to try to produce tasty products consistently.

Testing out some recipes for the Salted Butter Buns (소금빵 /Shio pan)

These should be a little crispy on top and soft in the middle with a hole (where the salted butter was before melting...)

Hopefully these will be available soon to add to our Asian bakery range.

What other items would you like us to add to our menu?

(We are still thinking about what vegan products to test out)

#소금빵

Introducing a potential new 🍞 lineup, don't know what to call it yet though. This is the answer for a more wholegrain bread. 80% wholegrain in exchange for a richer taste and nourishment at the expense of lightness.

20% Wildfarmed bread flour (in the starter/preferment)
20% wholegrain rye
30% wholewheat Wildfarmed
30% wholegrain emmer or Einkorn

Let use know if your are interested. Potentially a few loaves on certain days of the week. Exclusively hand mixed by Breadmeister

And if you have any idea about what it should be called, let us know. Something about to nourish, restore would be great

Baker's day: testing croissant 🥐 solutions

Some of you might know that sourdough starter or the levain has been crucial to Breadmeister's 🥐 journey. It is what gives our 🥐 the rising levaing power. Yes, it is slow. 10 to 12 hrs to proof and a pain to get a warm proofing place overnight. It is particularly challenging during the coldest months and hence more things could go wrong. Higher dud rates are not good for business 😕

Over the past few weeks we have tried a few things, including doing it with a poolish. After some good ones and bad ones too, we might have found the answer. Why not keep all the sourdough starter/levain (as in the pure sourdough one) and add an appropriate amount of yeast. The 🥐 will proof within 3 hours but still retain the texture and mouthfeel of the sourdough ones.

Hybrid 🥐 had just entered the chat. More reliable, less duds and hopefully more consistent pastries that is both wild and 😊.

First of all, quick announcement: there will be no croissant based products for Thursday and Friday but hopefully back on for the weekend. Meanwhile, we still have bread, puff pastries and a few bits.

Apologies here if you have tried coming in for the 🥐. I will try my very best to bring back the Hong Kong Style buns (been missing way too long) this weekend as well. Just wanted to say it was never my intention to make stuff unavailable or to create an artificial shortage. I have been trying to battle the 6/7 degrees indoor temp whilst trying to start the preparation for this week since ytd and and probably full 12 hr day today. Sometimes, you just can't have everything.

Hopefully, I will be at slightler better position than last week where I was down to myself for both bread and 🥐 and having work through a pretty rough cold. We can only hope sometimes🤞🤞🤞

Happy New Year 🎊
Thank you everyone for your support
Your liking of my 🍞 🥐 and Jean's 🍰🎂 is what keeps us going

It's been quite a ride and again a massive thank you for sticking with us despite not opening everyday and sometimes having to not have certain products.

We will be back on the 11th after a little break. If you see lights on and doors closed on any given day it is most likely me taking care of 🧹 🧼 business and preparing and testing products.

We will be back stronger and hopefully have a couple of nice surprises soon😎

Wish you all
As resilient as the Countryside loaf
As sweet as cinnamon buns
As reinvigorating as 🍫 brownies

Breadmeister Jon

Currently we will reduce our production for Friday and Saturday with the view that customers will prefer to buy more bread on Sunday 🥖🍞

Please do let us know if you would like to reserve some bread as soon as possible.

📢 Update to bakery schedule

On Thursday 28th December there will be a limited selection of puff pastries, cake and coffee available (no bread)

The bakery will be closed from January 1st and will re-open on Thursday 11th January.

Opening times for the next few weeks 🗓️

Please note that our sourdough croissants are currently struggling in the cold weather, so there may only be a limited selection of pastries available (or none at all if it fails 😔)

We are working hard to tweak our recipe to make it more stable during Winter 💪

We will update our stories on a daily basis to let you know what is available at the bakery 🥐

Thank you for your patience and understanding.

A lot of people have been asking us if we serve coffee ☕

We will be serving coffee on Friday, Saturday and Sunday.

We will be using Bella Barista's Embankment Blend.

Thanks in advance for your understanding whilst we get used to serving up some tasty coffee ☕☕☕☕

Finally managed to taste some yummy treats at the Central Park Cafe (E6 3AJ) 😍

The apple custard crumble doughnut is so fluffy and tasty 🍏

The shortbread and flapjack is delicious!!

We have been following for 2 years now and they inspired us to dedicate our time and energy to get Breadmeister off the ground 💪

It is so nice to support other chef/bakers who work their magic to create some fresh tasty goodies on site 💪

They bake their own sourdough bread as well as other tasty treats 😃

The fridge repair company needs to order a replacement part for the fridge but unable to provide a date 😔

We are trying to find ways to keep the production up and running but things may take a little bit longer to be ready/unavailable.

Thanks for your understanding

Toasties are available here at Breadmeister.

They take around 8-10 mins to make.

Options: -

Cheese
Cheese & Tomato
Cheese & Jalapeno
Tuna Mayo Melt

A big thank you to for always printing out our stickers and for this cute biscuit! 😍

Breadmeister 📽️ videos coming soon.
Already shot some good contents, just need to edit them properly.

Goals:
Share my vision of the business and drive growth 📈. Be much better than just getting by.

Make good bread more accessible
By providing tips and ideas for home baking
I think I make better (more approachable, easy to follow) bread making tutorials than what is currently on offer in YouTube

In the long run, expand production to a point where I can start to produce artisan bread at a more affordable price (just need to scale, men power, space, equipment etc) along with my top of line products.

I know it is a long long way to go but everything got to start from somewhere

It's been a while since I last posted. So many things (mostly good stuff except for oven
breakdowns and fridge problems) happened that don't even know where to begin.

I do have something exciting to announce though. Breadmeister will begin creating content on YouTube and TikTok. With TikTok, it would be all about reels that you want to see ) feel free to ask for things to see. YouTube will be a more informative platform 😉

First of all though, I want to hear from you what you like to see? I will start off with your suggestions.

The place

You might come across the bakery in the past few weeks. Behind the 🍞 🥐🥖, there is a little bit of a story to Breadmeister the new kid in town.

A good few months ago, the unit was in a bare shell condition. You can see that it was gradually getting renovated from February onwards. Breadmeister had been operating as something like pop up for almost 2 years before then, thanks to the enthusiastic support of and a group of loyal customer base

The transition from pop up to a highstreet bakery is a bit of a long and winding road. Money raised, pennies counted over and over many times and then expected opening 📅 shifted quite a few times back. Before long, we are finally open albeit without too much fanfare.

We are still expecting some new equipment and fine-tuning the whole local bakery experience (think ☕, a more complete range of products and better deco/signage)

As for now, thanks for coming or just following and keep an 👀👁️ for better things to come. See you soon this week.

Breadmeister

I think it's the third week in with new Breadmeister. Been flattered by the warm reception here. Glad to see croissant 🥐 and baguette 🥖 flying out the door. Should have taken more pictures of the 🍞.

Got a secret surprise tomorrow (if they turn out well enough). Stay tuned 😎 or just come over at some point

Coming up to probably the 2nd last week of baking at the Factory 🏭. The works at the new Breadmeister is entering the final stretch.

Was already dreaming 🤤 of bring back big fluffy sourdough croissants 🥐 and some new and not so new products back. Got asked about egg custard tarts and Hong Kong buns a few times time now.

I am also excited about the crowdfunding/pre-opening party 🎉🎈🥳. Hopefully by mid March we all celebrate having the bakery for Canning Town.

New products? Let me know if you have any ideas. You can also name a new product or name an existing product if you want.

Do check out the link 🔗 for the crowdfunding campaign ending 8th March for more details.

https://www.crowdfunder.co.uk/p/breadmeister-canning-town

Last but not least, a massive thank you for all the encouragement and support without which there will be no Breadmeister.

The Dream is coming true 🥹 just happened to catch the Dream van outside 🤩

Lots of things have happened these days faster than I could ever imagine
Lease signed and the first phase of renovation work has almost finished.

We are already looking to get the second phase going which includes fresh air and an extraction system. After that, we can start moving things over.

Crowding finding campaign is still ongoing and hopefully that would help us to cross the finish line. That being said, we owe a massive thank you to everyone who has been cheering us on.

This week will be the last week of Breadmeister 2022. Come to the Factory or (Saturday only) to get your last loaf of the year.

I will go 'on holiday' to get jobs over Christmas and New Year. Hoping to get back and start Breadmeister 2023 mid January.

I am going to keep the 'life is hard' part short and rather focus on positives and achievements:

First time running my own business
First time being an employer
Created a brand and something that's useful
Met quite a few new friends on the way

And learnt the hard way perhaps the importance of 'be everywhere' and get my goods out.

P.S.
I am looking to set up market stalls on a regular basis, even on weekdays. Let me know if there's anywhere I should try? Would be nice to do both Royal Docks and some City Island/Canning Town side.

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It was kind of funny and fitting that somehow always ended up having the pizza 🍕 or the giant pie as my backdrop

About a year and half ago or maybe coming up to 2, I started to receive orders for my bake at home 🍞 (croissants 🥐 came a little bit later). It all sort of took off from there and led me to and eventually which kept me within 10 mins walk away from Royal Wharf

So yea, thanks for the support and a good part of Breadmeister is probably built by Royal Wharf 😆😁

Hope to see you all soon at the Factory as well.

Breadmeister Jon

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