Burnt Lemon Bakery

Burnt Lemon Bakery

Founded by Chef and Baker Matthew Dryden in early 2016, Burnt Lemon focuses on sourdough breads made exclusively with organic flours milled in the UK. 

All breads are leavened and fermented with wild yeasts for a minimum of 16 hours, providing a depth of rounded and complex flavours. The source and seasonality of the ingredients is paramount and the ever changing menu of pressed sandwiches, cakes, tarts and pies are freshly made each morning and baked throughout the day at Flat Iron Square.

Opening Hours

Monday: Closed
Tuesday to Saturday: 8am–7pm
Sunday: 8am–5pm

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