You’ll know the Walthamstow branch on Central Parade, of course. It’s right opposite The Collab and – if you’re anything like us – a regular go-to when we stroll up to E17. Not to mention a handy weekday co-working space, too.
Even if you haven’t made it inside, you’ll undoubtedly have tried Today Bread’s famous sourdough in Leyton and Leytonstone, whether it was at Yardarm on Francis Road a few years back, or currently (in sandwiches) at Strange Brew or Dreamhouse Records, or even mega-popular Unity Cafe up on Richmond Road E11.
And here’s more good news: the Waltham Forest-based team have just opened a second cafe in Clapton opposite the historic Grade II-listed Round Chapel, perfect for weekend meet-ups with your Hackney lot. Or, in fact, just a nice spot after a stroll over Leyton Jubilee Park and the Marshes.
Step inside and the simple space is alive with houseplants, shelves lined with Perello olives (of course), Torres crisps, Wood Street coffee and other tempting #EastLondon deli items.
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Meanwhile, Today Bread’s famous loaves are piled on the counter, including the classic Table Loaf, as well as a tempting looking baguette, rosemary salt, black sesame and foccacia. They’re baked daily in Walthamstow and delivered every morning.
There are also sweet treats familiar to those who frequent the E17 branch (where they’re all still baked in-house), from flapjacks to cookies, cinnamon buns, cruffins, walnut brownies and almond croissants. We can also vouch for a long black with the pistachio bakewell. Oh my.
But the difference with this new opening is there’s a chalked-up daily changing menu of lunch and brunch dishes with global influences courtesy of Madrid-born head chef Vanessa Gonzalez (formerly at Well Street’s excellent Grand Howl cafe).
We popped by on yet another rainy lunchtime this week to try a few plates. Perfect for the unseasonal weather was the gently spiced Bhurji (pictured below), an Indian dish of scrambled eggs with garam masala, tomato sauce and coconut, served with lightly toasted sourdough to scoop it up with.
Also tasty? A trio of seasonal vegetarian fritters served with crunchy pickle salad, a tangy mojo verde (the punchy coriander and cumin green sauce) and mango chutney sauce.
Next time we’ve got our eye on the well-filed vegan chorizo breakfast bun, an umami-packed BBQ mushroom pulled pork and aioli sarnie – and lemon sesame avocado with smoked salmon. And that’s just for starters.
Oh, and did we mention dessert? Another dish not available in E17 is the rather luxurious bread pudding: made by soaking un-sold pastries in vanilla, sugar and double cream it’s then baked for 30 minutes and is addictively moreish, as well as waste-free. And at weekends expect even more choice, including breakfast burritos, turmeric poached eggs with spanish tomato salsa and French Toast.
The café’s baristas are also ready to craft a diverse range of beverages, from classic favourites like cappuccinos and lattes to refreshing iced drinks. For a taste of natural refreshment, the café offers freshly squeezed orange juice, complementing its diverse drink selection.
A potted history of Today Bread
Artisan baker Alexandre Bettler started out way back in 2006 with The Bread Workshops while studying at the Royal College of Art. “Bread sums up our strong ethos centred on healthy food, friendship and beautiful design,” he says.
Making sourdough from home while learning the craft in local bakeries, Alex started doing deliveries by bike to a small but growing group of local friends, cafés and Bread Club members. Soon forced to transform a room of his flat into a mini bakery (with 25kg bags of flour everywhere, fridges stacked on top of each others, flour everywhere, very little sleep and a very very understanding partner), it slowly became obvious it was time to open a bakery.
In 2016 Today Bread opened its doors in Walthamstow Central on a Monday morning, purveying organic breads and great coffees to the local community while retaining the bike deliveries.
“It’s simply a small organic sourdough bakery, deli and cafe,” says founder Alex. “We believe in local, seasonal and sustainable food. Each of our loaves are expertly made by hand by our hard working bakers, using organic flour, water, salt, and most importantly, time. We use a slow fermentation process for our sourdough bread, and naturally occurring yeast; which makes it fully flavoured, nutritious, and delicious.”
Both branches are open seven days a week in the heart of Walthamstow and Clapton respectively. And if you haven’t swung by the E17 bakery for a while, a heads up: it recently opened after a three-week mini refresh including brand new air con. Ideal for the hot weather that’s finally returning this month.
Finally, the team really want East Londoners to hold workshops, art classes or supper clubs in the new cafe – so if that’s you, slide into their DMs @today_bread.
This is a sponsored post in collaboration with Today Bread. If you wish to speak to thousands of north and east London readers, email info@leytonstoner.london
