The Kossoff family has a long history of baking in London dating back to the 1920s when Jewish refugee, Wolf Kossoff first established an independent bakery. Skip forwards four generations and that legacy has created a warm and inviting Kentish Town cafe and shop. With a shop window packed with buttery golden goodness, and impressively good coffee Kossoffs bakery would be welcome in any neighbourhood. The bakery kitchen uses the best ingredients to create incredible breads, pastries, and sandwiches all made fresh on-site.
Keeping the Jewish tradition alive is Aaron Kossoff, a graduate of Le Cordon Bleu and former chef at The Ivy Covent Garden, Honey & Co, and Ottolenghi where he worked as head baker at the age of 26. Together with ex-Pophams chef Jo Clarke and head chef James Thomson, Kossoffs opened its doors in 2021 to revive the family tradition of artisanal in-house baking.
It’s not just standard baking, it’s innovative with almost uncanny precision. At the counter, you’ll see breads ranging from focaccia with shallot or za’atar potatoes to a nutty multi-seed loaf. But really, it’s a nirvana for pastry lovers. Think a miso and chive swirl, an Earl Grey swirl, crispy frangipane tarts, chocolate halva cookies, and twice-baked hazelnut croissants. It's so good that this bakery supplies The Parakeet with pastry for their desserts.
With close relationships with suppliers, the magic starts in the ordering process. British milk and cultured butter are sourced via Estate Dairy from farms in Somerset. Flour is delivered by British companies using traditional techniques. And a uniquely crafted Kossoffs blend coffee comes from Saint Espresso. And, should you wish to recreate the counter display for your own event, the Kossoffs team can create a bespoke menu of salads, sharing platters and pastries to suit your personal taste.