"Uncle John’s is a family-run bakery that has been serving supremely moreish Ghanaian goods since 1995 and we have it on good authority that it’s physically impossible to stop eating their coconut chin chin. We have tried, we have failed, and we have declared it to be the perfect snack—sweet, fried to perfection, a crispy little one-hander that can be consumed while walking, reading, texting, and living. And that’s the point of Uncle John’s Bakery—it’s an extended family member who is always ready, from morning to night, to add a little sugar-dusted sweet bad or subtle meat pie spice to your day. No fuss, no seating, just their signature traffic-stopping yellow packaging that provokes a Pavlovian response from Tottenham locals. Get those subtly sweet dough balls, the herby, slightly warming meat pie, and a Ghanaian Fanta, and you’re set for a meal that will be just as good on your way to work as it is trudging your way home through the rain. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch Food Rundown photo credit: Aleksandra Boruch Bofrot Hypnotically chewy. Although they might deceptively look like any old bun, they’ve got a subtle sweet flavour that means they’re genuinely lovely eaten sans topping. photo credit: Aleksandra Boruch Coconut Chin Chin A perfect example of Uncle John’s recipe for success: fried, crunchy, with just enough coconut to anaesthetise your London blues. Sweet Bread The Uncle John’s pièce de résistance that has such star quality, it’s stocked in a bunch of supermarkets across the nation. So soft, so fluffy, and sold by the loaf, so get one to go and enjoy with a wholesome cup of tea. photo credit: Aleksandra Boruch Meat Pie There is something about the shine of Uncle John’s pies that makes us feel alive. We’ve eaten their pies in bed, on the tube (not remotely sorry), and because we are powerless in the face of a good crust, right before a trip to the dentist. The meat pie is the best of the lot and something about the carrots and herby mince gives it a really hearty quality. Best eaten hot. Don’t dawdle." - Heidi Lauth Beasley
