It’s been quite a few years now that London may have quit carbs and gluten but when it comes to Pophams, they all crawl back to the hell of the thin flour.
Named after a small residential street in the heart of Islington, Pophams bakery’s woodfire oven pops out the most creative repertoire of toppings and fillings on handmade baked croissants that even the very bestest of the French viennoiserie would envy.
With a new branch located in the heart of the Londonfields, it has way more to offer, from the iconic ‘maple and bacon’ croissant to the yummiest combo tartines and hand-rolled pasta.
The interiors are so unintentionally curated in warm colours, unfinished finishings and a sense of pure purity in materials and needs.
The crockery, so pretty in its simplicity, sculpted with earthy clay in easy forms, host the blown dough in rounded yammie shapes.
