Phil Howard and Julian Dyer acquire Little Sourdough Kitchen in Fulham

Little Sourdough Kitchen, the artisan bakery on Munster Road in Fulham, was acquired by chef Phil Howard and restaurateur Julian Dyer. The purchase was framed as an effort to protect and evolve an established neighbourhood bakery rather than overhaul what customers already love.

New on-site leadership will pair hospitality and baking experience. Anna Konig, who worked with Howard at Elystan Street, is moving into hands-on baking, and Ben Costello, formerly with Farro bakery in Bristol, joins the team. Existing staff and the core menu will remain in place, while the bakery will introduce a small range of new items that spotlight English and heritage grains.

New products planned include a Brunsvieger cake and a heritage loaf made from spelt, einkorn and rye sourced from English suppliers. That emphasis on homegrown grains is likely to alter crumb structure and flavour profiles familiar to regulars: expect nuttier notes and a looser crumb on some loaves as bakers work with older grain varieties and different hydration levels. For the community that cares about starter health and predictable bake days, retention of the core team means continuity on levain management and fermentation schedules.

The shop closed briefly for a short refurbishment and planned to reopen at the end of January with refreshed interiors. The closure is intended to be cosmetic rather than operational, with service and familiar favourites reinstated on reopening. For customers, that means you should see a similar counter of everyday sourdoughs and pastries alongside the new heritage offerings within a matter of days.

This move keeps a community-first bakery locally anchored while exploring modest product expansions that reflect current trends toward provenance and grain diversity. Sourcing from English suppliers also supports regional growers and fits the broader push among London bakers to trace flour back to farm and mill.

Our two cents? Drop in after the reopening to taste the first heritage loaves and compare crumb and flavour to the original lineup. If you care about reducing waste, bring a container for sliced loaves; if you follow starters closely, ask about hydration and flour blends so you can anticipate how the new grains will behave in your own bakes.