General Election 2019 | Where to Eat in Cities of London and Westminster | Eater London
"Slow-fermented doughs with wild yeasts are the thing here, and that extends to sweet buns and even cakes, rather than stopping with sourdough. Rye, Pump Street chocolate and sel de guerande biscuits run London’s Best Cookie close, while those slow-fermented buns are a perfect breakfast: softly-spoken sourness, yeasty, flaking dough, and a good whack of sugar. James Hansen" - Adam Coghlan
