Toad Bakery adds Sunday service as Deptford opening nears

Toad Bakery is about to change the way South-East Londoners fit sourdough into their week. The Camberwell bakery will start opening on Sundays after a short June closure, while a second site in Deptford is now expected to open in early July, giving regulars another pickup day and a bigger place to buy the breads and pastries that have made the bakery a fixture.

The current Camberwell shop at 44 Peckham Road is a compact operation: an open-plan kitchen on a busy high street, three small outdoor tables and a setup that is still mainly takeaway. Its hours now run Tuesday to Saturday, 8:00 to 15:00, with Monday and Sunday closed. That Sunday shutdown has clearly mattered to customers, especially in a bakery culture where a fresh loaf or box of pastries is often planned around a weekend routine. The upcoming June 15 to 23 closure will be used to move equipment and give the site a spruce-up before the new seven-day rhythm begins.

The Deptford opening is meant to ease that pressure. The new bakery, at St Paul’s House on Deptford High Street, SE8 4BX, near Deptford Market and Deptford Market Yard, is expected to be larger than Camberwell and to act as a central bakehouse for both locations. That matters for the people who have learned to queue early for Toad’s long-fermented sourdough, because a larger production base should mean more room for display, more space for the team and, in theory, less chance of the day’s bread disappearing before latecomers arrive.

Toad’s draw has never been just a single loaf. Rebecca Spaven and Oliver Costello built the business from pop-ups in 2021, crowd-funded a permanent Camberwell site after about six months of sell-out batches, and opened that bakery in 2022. Since then, the range has grown around the sourdough core, with croissants, chocolatines, almond croissants, seasonal custard danish, sun buns, cardamom buns, saffron teacakes, cakes and cookies joining the counter. The bakery was named London Bakery of the Year at the National Bakery Awards in 2025 and listed among The Good Food Guide’s top bakeries in 2026.

Even as the footprint grows, the selling point remains the same: bread and pastry made from scratch with a strong sense of provenance. Toad’s sourdough is long-fermented and made with sustainably farmed grain, and a 2024 collaboration with Brixton Windmill used 100% April Bearded wheat grown in Kent, blended with barley porridge. The Sunday opening and the Deptford site together show a bakery that is not leaving its regulars behind, but making room for them to keep showing up.