The story
Kossoffs operates as a family-run artisan bakery in Kentish Town, London, carrying forward a recipe archive that began in the 1920s. Wolf Kossoff originally established the first shop after arriving from Kyiv, and his grandson Aaron now oversees production. He completed his training at Le Cordon Bleu and served as head baker at Ottolenghi before opening this current site in July 2021. Their workflow combines inherited techniques with contemporary precision.
Every loaf and viennoiserie leaves their on-site kitchen using strictly British agricultural products. The bakery relies on cultured butter from Estate Dairy in Somerset and organic grains milled by Shipton Mill and Cann Mill. This dedication to transparent supply chains secured a Local Gem rating in The Good Food Guide 2026. The award committee specifically highlighted how the team treats basic ingredients with exact discipline.
Visitors usually queue along the prominent window display to browse the shifting selection of baked goods. The jambon beurre baguette pairs house-cured meat with that same Somerset butter for a clean finish. Regular customers frequently order the Earl Grey swirl and the sweet braided babka. The counter also stocks substantial lunchtime salads such as the Bombay potato for diners occupying the bright seating areas.
Recognition
Location
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