London is fit to burst with artisan bakeries nowadays, with terms like sourdough and rye scrawled on shop signs everywhere. But one that manages to stand out from the crowd is The Bread Station, in London Fields, where traditional Scandinavian bakes are created by one very respected duo.

Christoffer Hruskova made his name at the now closed North Road, where he won a Michelin star for his new Nordic approach to British cuisine. After working as a restaurant consultant, he teamed up with Per Brun – a mast of Danish baking – to open The Bread Station in 2016. With a focus on natural fermentation, in-house flour milling and organic produce, this is some of the best bread you can find in London. Huge great wholegrain loaves have incredible depth of flavour thanks to the lactic tang of sourdough cultures, while firm rye breads prove why the grain is so underrated.

As well as the breads to takeaway, Christoffer creates Danish pastries such as cinnamon buns, madeleines and croissants. For those looking to eat in rather than takeaway, there is a short but sweet menu of coffees, sandwiches and pastries, as well as breakfast items such as granola and muesli. Coffee comes courtesy of Caravan.