Eric’s
Bakery · East Dulwich ·
Mince pies with rum, brandy, port; morning buns
Mince pies with rum, brandy, port; morning buns
"From the moment this cupboard-sized, buttercup-yellow Dulwich bakery opens on Friday and Saturday mornings, there’s a perma-queue. Persist though—Eric’s is takeaway-only so it moves fast. There’s a focus on UK-grown, organic wheats, and the buttery croissants and coffee custard-stuffed morning buns have a rich, nutty, and wholesome flavour. Make sure to buy a porridge loaf for later. The crust on the malty bread is rolled in oats and smells heavenly when sliced." - rianne shlebak, sinead cranna, daisy meager, heidi lauth beasley
"There’s a reason we heard one local say to his dog on approach to Eric’s, “Look, it’s our favourite queue”. The excellent, cupboard-sized Dulwich bakery makes their mince pies with the holy trinity of rum, brandy, and port. And if you don’t want to queue, you can pre-order boxes of six for Thursday collection, too." - sinead cranna
"There’s a reason we heard one local say to his dog on approach to Eric’s, “Look, it’s our favourite queue.” From the moment the cupboard-sized Dulwich bakery opens on Friday and Saturday mornings, there’s a perma-queue. Persist though—it moves fast and the pastries and loaves are some of the best in London. There are a couple of stools in the window but it’s primarily takeaway-only, with space for only a couple of carb-hungry and bleary-eyed customers at a time. Every surface of the bright space is used—bags of flour are stacked neatly in the corner; excellent porridge loaves, buttery croissants, and custard-stuffed pastries are stacked on shelves; and a small service counter is piled high with sensational chocolate chip cookies. Go early, consult the blackboard menu outside the buttercup-yellow front, and be prepared to recite your order when your wait is over. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch Pause Unmute" - Daisy Meager
"A new bakery due to open by Easter 2023 at 20 Upland Road, focusing on heritage wheats and seasonal pastries developed during the founder’s recent roles. The space needs a lick of paint and some TLC; a £10,000 crowdfund was launched to buy a bread mixer and dough sheeter after the building was completed just a day earlier. The team aims to be open in time for hot cross buns and plans to draw on established relationships with specialist millers and growers for ingredient sourcing." - James Hansen
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