Claridge’s Opens Brook’s Mews Bakery Featuring Richard Hart’s Sourdough and British Classics

Claridge's opened a standalone Claridge's Bakery on Brook's Mews in Mayfair on January 21, 2026, combining the hotel’s patisserie tradition with a clear focus on bread. Acclaimed baker Richard Hart was named executive baker and creative director, with Frédéric Doncel-Latorre joining as head baker. The operation emphasises everyday British baking alongside a core selection of Hart’s sourdough loaves.

The menu centres on three headline sourdough styles: bloomer, granary and sourdough boules, intended as the backbone for daily use as well as for tasting. Around those loaves, the bakery serves nostalgic British sweets and savory items. Sweet offerings include Jammy Dodger tarts, Bakewell tarts and Belgian buns. Savoury choices range from Marmite cheese straws to Scotch eggs and a Claridge's sausage roll, plus takeaway lunches aimed at office workers and shoppers in Mayfair.

For bakers and tasters, the practical value is straightforward. The bakery puts hotel-level crumb and crust within reach for home bakers who want a reference loaf in a real-world setting. Trying the sourdough bloomer will help evaluate crumb structure for sandwich baking, while the granary loaf offers a seeded, malty benchmark for whole-grain dough handling. The sourdough boule is useful for testing hydration and shaping choices in a round, free-form loaf.

Claridge's positions the bakery as making everyday British baking accessible while showcasing Hart’s bread skills in a neighbourhood setting. The presence of Frédéric Doncel-Latorre as head baker signals a shop that balances consistent production with attention to craft. That matters for regular buyers who need reliable shelf life and consistent texture, and for home bakers looking to study shaping, scoring and presentation up close.

Community and retail implications are immediate. Mayfair residents and Central London workers gain a new grab-and-go source of quality bread and classic bakes without needing a hotel reservation. Local sourdough groups and baking clubs now have a fresh tasting ground for comparing techniques and results. Retail partnerships and wholesale possibilities may follow if the loaves prove popular beyond walk-in customers.

Expect Claridge's Bakery on Brook's Mews to become a practical stop for those measuring their own loaves against a professional standard, and for anyone craving British classics made with a bread-first approach. Visit to taste the granary loaf or pick up a Marmite cheese straw, then take notes on crumb, crust and flavour to inform your next bake.