Surveyed
Tessa Faulkner opened Layla Bakery on the northern stretch of Portobello Road in spring 2021, filling what she saw as a gap between West London's cafes and East London's artisan bread scene. The ovens turn out three sourdough styles daily, including a wild rye loaf, alongside stone-milled focaccia and a pain au chocolat regulars queue for before opening. Flour comes from the regenerative grower Wildfarmed and chocolate from Pump Street; lunchtime brings sandwiches and cheese toasties. A handful of evenings each month the shop turns into a small supper club with a guest chef and Wildfarmed sourdough pizzas.