Gauri Nafrey opened Bridge Baker at 124 Wandsworth Bridge Road seven years ago.
Since then, the 55-year-old Parsons Green resident has also launched a second branch in Fulham Road and recently a brand-new third outlet in Olympia.
The bakery specialises in pastries, cakes and pizzas, all baked from scratch in store and without any additives. The slow-fermented sourdough is handmade – something the small army of regulars appreciates.
Gauri explained:
Wherever possible we buy British, and local. Our honey comes from SW6, flour is from Essex, seasonal fruit is from nearby producers and we also use world-class staples like French butter and Belgian chocolate."
We handmake quality produce in small batches, with no shortcuts or additives – just flavour, texture and the skill of the bakers shining through."
On the rise
Gauri's first bakery was joined in 2023 by the busy branch at 811 Fulham Road, on the corner with Mimosa Street. The third, and newest, addition to the mini bakery chain can be found at 99 Hammersmith Road, Olympia – diagonally opposite the exhibition centre.
Like its sister establishments, the Olympia branch specialises in freshly baked bread, cakes and pastries, with brunches, Allpress coffee, smoothies and fresh juices. The kitchen is open, so customers can see the baking happening and feel part of the experience.
Gauri also enjoys participating in local seasonal markets, including Apple Day and the Christmas fair at Fulham Palace.
"Independent businesses thrive when we support each other," she said. "With collaboration, local sourcing and sharing skills, we can work together to make the community stronger."
Award winning
Bridge Baker has won five Great Taste awards (including being named one of the capital's best pizzerias) and its croissants have been compared to those of the world-renowned Parisian pastry chef Cédric Grolet; a remarkable accolade for an SW6 business.
"Most of our customers walk or cycle here," said Gauri, stressing the localness of her bakery business. "And at least 45 of the 60 people that we employ are local too!"
"It is difficult for us to compete with the big chains like Gail's, where everything is made in a factory in the name of artisan baking," she said. "Despite that, our prices are so competitive."
The Bridge Baker branches are also fundamentally committed to sustainability, donating surplus food to the Fulham food bank, partnering with Too Good To Go, using eco-friendly packaging, offering refunds for returned jam jars, and even giving coffee grounds to customers for composting.
"We aim for zero waste every day. And you won't ever find bags of discarded bread thrown out at night!"
