Bread & Truffle

Bread & Truffle We focused all our efforts on one simple thing but decided to do it properly. We serve fresh-out-of-

The hotter London gets, the better our Focaccia Panzanella tastes☀️🍅The Italian answer to a London heatwave. Back for th...
24/06/2026

The hotter London gets, the better our Focaccia Panzanella tastes☀️🍅

The Italian answer to a London heatwave. Back for the summer.

04/03/2026

For the truffle obsessed.

Perfectly crisp golden fries topped with shaved parmigiano and a generous hit of black truffle dust. We call them Posh Fries.

13/02/2026

find someone worth sharing carbs with 💌

02/02/2026

No Monday blues. Keeping it light with our delicious Leggera.

Sliced turkey, Italian egg mayo, fresh tomatoes, oregano and crunchy lamb’s lettuce, all tucked into warm, oven-baked focaccia.

Easy. Fresh. Exactly what you need.

Time to unwrap. Cortina 1980 has arrived. Bold, festive, and here only for a fleeting moment. Swipe to meet the ingredie...
08/12/2025

Time to unwrap. Cortina 1980 has arrived. Bold, festive, and here only for a fleeting moment.

Swipe to meet the ingredients. Get your focaccia.

You're invited to enjoy the tastiest gift of the season❤️ A little Italian time travel, taking you straight back to Cort...
05/12/2025

You're invited to enjoy the tastiest gift of the season❤️

A little Italian time travel, taking you straight back to Cortina, 1980. Unwrap it while it lasts.

Limited time. Unlimited joy.

Introducing CORTINA 1980 - The Ultimate Festive Bite.Creamy Gorgonzola & Pancetta Coppata. Radicchio, Pomegranate & Waln...
04/12/2025

Introducing CORTINA 1980 - The Ultimate Festive Bite.

Creamy Gorgonzola & Pancetta Coppata. Radicchio, Pomegranate & Walnut Salad with a Truffle Honey Drizzle.

Available in stores and for delivery from today 🎄
it

03/12/2025

bread&truffle. BANK. NOW OPEN.

Get your focaccia: 2 Adam's Court, London, EC2N 1DW.

27/11/2025

Simple ingredients. Intentional craft.
This is how we bake. This is how we feed the city.
——
Our focaccia starts long before it hits the oven.
Just Italian flour, water, extra virgin olive oil, yeast, salt, and most importantly — time. A 16-hour fermentation that does all the magic.

We mix, rest, stretch, and fold. The dough wakes up slowly, becoming alive with air and flavour.

Then come the trays, the hand-made dimples, the drizzle of good olive oil.

Into the heat - and it emerges golden, crispy and crunchy outside, cloud-soft and airy inside.

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London

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+44 20 7254 5868

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