Recent social media posts
20/12/2025
We will be closing on 22nd December and reopen on 6th January
We have panettone, bake at home sets, biscuits and more on the counter for the final weekend. And if your looking for a gift we also have posters, caps and T-Shirts
16/12/2025
‘Twas a normal day at work until…
10/12/2025
We’re open for 2 more weekends in 2025 and with plenty of goodies to send you into the holiday season. We will close on December 22 and reopen on January 6 🎉 Read below or swipe through the images for more info!
Our first shipment of .uk panettone is here! This year we will be selling 500g loaves of Classic and Milk Chocolate & Tonka Bean flavours in store. Preorders for any 500g (£30) or 1kg (£50) loaves for pick up between Dec 16-21 can be made in store or via DM.
This weekend (Dec 13/14) will be popping up with some festive treats including a collaboration biscuit tin featuring: Masa Shortbread, Espressoreos, Pineapple “Tart” Shortbread and Hup Toh Soh (Walnut biscuit). These are a limited run so grab them while you can!
Have a Bake Street superfan in your life? We’ve got a perfect gift for them! Bake Street gift boxes (£50) will include 1 cap, 1 T-shirt and your choice of either our collaboration coffee blend with or all three of our homemade sauces (Espresso BBQ, Jalapeno Hot Honey and Scotch Bonnet Hot Honey). Make this gift extra special with the addition of an A3 print* of our 10th anniversary poster by for an extra £20!
*the size of the print in the photo is actually an A2 print which we also have for sale
T-Shirts, caps and prints will all be available for individual sale, along with coffee beans, hot sauces and french cheese biscuits (perfect for stocking stuffers).
Bake at home boxes are back! Pick up for these orders will take place from Friday Dec 19- Sun Dec 21. We will offer sets of 6x bake from frozen Mince Pies (£15 ) or Assortment Boxes (£40). Each Assortment Box will include frozen mince pies and your choice of Birria Bakes or Mushroom Mole Verde Bakes (vg) and Creme Brulee Cookies or Plantain Kaya Puffs (vg). Preorders can only be made in store with pre-payment from Wed Dec 10- Tues Dec 16. We will announce in our stories if we have any extras to sell during our final weekend of 2025!
We look forward to seeing you these next two weeks, as always look at stories on Fridays and Saturday evenings for weekend special menu updates! xx
04/12/2025
2024
Every year seems to be an exploration of eggs, this year was no different. The team grew, more fun things were made and baking pop-ups began at the end of the year with being the first. We also had food pop-ups/collabs with doing their bandito sandwich (currently on hiatus) and who have a great place in Crate on St James Street doing tamales and so much more.
Highlights were lamb carnitas, breakfast biscuits, an Egg Sandi inspired by .uma, the Round-A-Bout Patty Melt, grilled fish tacos, a triple triple club sandwich, Bourdain’s favourite sandwich (due a comeback), tomato 2-biters, pastrami fried rice onigiri, Laotian burger, Erewhon Ranch Bun and loaded queso.
Cashew praline, sweetcorn and fro-yo for breakfast ice cream tubs. We tried to get people into sundaes ag*in and had a brief dalliance with dipped cones à la but ultimately mango and pistachio ruled the roost.
2024 had some truly top tier bakes including the pistachio crunch tart (first picture), Mentaiko pan, matcha blueberry bars, miso hazelnut choc cookies, conchas, so many pies including blackberry tomatillo, onion and potato galette and pan de mu**to.
2025 round up coming at the end of the year.
Now back to the regularly scheduled posts.
01/12/2025
2023
Over the post Covid hurdles and hitting that seven year itch meant it was finally time to complete the transition and conduct some renovations. A lot of it functionally changed how customers now interacted with us but it is a space we are more comfortable in and is efficient for our ever growing production and team.
At one point there was the question of counter seating allowing us the flexibility of running special events or having some indoor seats but this was quickly nixed once we started to use the space.
We also had the last few pieces of the team fall into place including a new head of coffee/beverages in as spread his wings to open his own place.
Garlic butter burger was born, we made meat jun for burritos, we had a series of Hawaiian style plate lunches including one by and a menchi Adana one by myself. Made BLTs with thin slices of toast in them, made a sandwich based on the Vittles cinematic Universe, oyakopan and a relais-table burger. Soft serve included a inspired swirl (cafe au lait + blackcurrant) and petit filous, while a pepper party ice cream tub remains memorable. Bakes wise there were buns with floss, tarts, hand pies and cornbread along with mole verde bakes.
The reopening after renovation had to include something special. Earlier in the summer .tandoh had introduced me to the best Sheeryakh in London at and more importantly Sam, the owner. A guy of such straight up joy and charm who possesses the huge arms to produce 10-10 Sheeryakh. Having him do a pop-up was a great way for people to try his ice cream and it also meant he was hand churning for 200 customers straight without stopping. What a guy, haha.
30/11/2025
2022
A little hubris was my undoing as I failed to replicate my late grandmother’s chicken biryani. Fortunately I was saved by friends as 2022 was the year we started doing collab/showcase events at Bake Street. Introducing our regulars to friends of ours who we wanted to cook with doing something slightly different from their norm but still in their inimitable style.
We had doing biryani to make up for my failings, making banga rice and later on getting on the grill with me before she became the worlds aunty, there was supposed to be kha mok g*i by Sirichai but he was busy feeding everyone in London post lockdown, we had come and make roll cakes and then grill seafood and aubergines. All this was possible because of timing and great people. Post Covid, people had a little time before London’s pace swallowed them whole. Tbh, so much of what has gone right for Bake Street is due to timing and great people, the hard work is a given.
2022 was a bumper year for new creations as our team really kicked into gear, a bunch of new ice cream flavours and soft serves including swirls from our new machine. The highlight being the James Hoffman swirl. Also the first year Chloe made galette des rois, guava cheesecakes, blood orange meringue tarts, croissant bread pudding, pastelitos, trillionaires delight and the much misunderstood snickerdoodle (it’s an American cinnnamon cookie).
2022 was also the year of kimcheese corn samosas, tomato+egg burritos (so many different burritos), bhellotes, our first club sandwich, a recipe from .belfrage’s first solo book Mezcla, prawn pastor tacos, so many things from the konro grill including Tassot turkey tails, fish collars and whole grilled ribeye on the bone. There was also a Korean Beef sandwich inspired by The Bear, a Hawaiian plate lunch and a tongue sandwich.
30/11/2025
2021
The year of connection and feeling like the pieces were falling into place. Through instagram mostly, key connections were made. joined Bake Street and we set about making things harder for ourselves from day 1, we are just wired that way.
Also the year my sister stepped away as having kids was far more time consuming and all encompassing than a little coffee shop could ever be. It meant the end of Evering Cake but she’s never lost her skills.
Met Cem from .uk and had to share my enthusiasm for his panettone with everyone.
Started selling mangoes from my cousins farm and using them to make ice cream. Did so many new ice cream flavours and got our first soft serve machine. It fit the whimsy and immediacy motto and our main creed, we make what we would want to eat.
Also made Arby’s beef ‘n cheddar, kogi tacos ala Roy Choi, dijaj quesadillas, Lengua tacos, empanadas, picnic boxes (5 layer dip and tortilla chips, 3 bean salad and potato salad and some empanadas), french dips (bread supplier for this one is still hush hush), torta de chilaquiles (one of my absolute favourite things to eat we have done) and a never put on the menu chopped cheese.
Fun year.
30/11/2025
2020
Turned 5. But before that there was the whirlwind of change that was the first half of the year.
Covid and lockdown changed everything. When we could open, at first we tried to do and be everything to see what would stick and try to be a relevant and useful resource for people. I can’t say that we succeeded to begin with but over time, getting used to what we were best at and what I personally wanted the business to become. The necessity and acceptance of change allowed us to find our stride and explore new things (almost made a new logo but decided on a refresh instead). I do miss the past a little, especially what it allowed us to do for our customers. But I am happier with the direction since Covid, the immediacy and playful nature of what we offer now is closer to me than the old we.
The week before lockdown was quite the time of uncertainty. We had to operate as normal… our last two front of house, Becky and Hina escaped London on the weekend before lockdown. It was a surreal moment to be talking about escaping an impending international emergency like it was a movie. Feels weird to even think about that time.
Post lockdown and we picked up steam as mentioned. Over the course of 2020 we made our first ice cream from a tabletop cuisinart, we had the first appearance of the makhani fried chicken (butter chicken bun), fish cutter + filay, halloumi bun, Nashville Hot, Lamb Sauasage rolls and birria tacos which are all permanent fixtures on the menu 5 years later.
There were also more fun one offs like smoked eel set, Jjappaguri special to coincide with the Oscar wins for Parasite, Jenin bun, migas tacos, lamb char siu rice bowls, chapli burger, frites burger and a bunch more.
I’ve written this off the top of my head as with all these look back captions so it feels imprecise. Please forgive any inaccuracies and thoughtless points.
24/11/2025
2019
No instagram, I won’t put your generic music choices to get more reach.
This sort of sums up where I was in 2019. After getting to a point of financial security and consistency with the business it felt like 2019 was the year to come to terms with not chasing the popularity that social media was showing me that other businesses had. It meant less new dishes but with more intent and individuality. The specials also stuck around longer (which is a good habit I can never seem to stick to). Finally being able to make things I really wanted to eat like good naengmyeon and tongtuni bring me a little joy in retrospect. That we also got to introduce people to their first taste of good south asian mangoes by serving cut ripe mangoes to order (with a choice of varietals and origins) felt like a real olive branch to letting people in and a way to share something truly joyful and fleeting. Alice waters may have served you a perfect peach but did slice it for you the way my mum would?
Also got to embrace some of the better seasonal produce and keep it fairly simple as we were busy enough to sustain it. Oh and we had a keto brunch added to the menu which proved unexpectedly popular.
And in late November I sat with .tan outside Bake Street and discussed the crisis in Wuhan and what it could possibly mean when it hits the UK. A conversation that really made me think about what I wanted to do going forward and what wasn’t quite satisfactory about the current version of Bake Street. I’m honestly never truly happy but separating what worked from what I liked and what could be fun to pursue made planning possible futures simple. I had lots of plans and ideas, what came to fruition were the things that worked and fit best with what he had and where we were. Change requires an immense amount of unseen work so sowing the seeds early made it possible without panicking. Oh, and I started saving from November because you just didn’t know what 2020 was going to bring.
24/11/2025
2018
Things started kicking off, got into the rhythm of good long term staff and great regulars. Lily, Karolina and Sohil have been around ever since and so have those regulars that have left us like Mama and Norman.
Cakes started to sell more and more, spent a lot of the year doing pancake specials, French toast, tacos, burgers and some more interesting things to test the waters, Autumn Island stuck around for a while and I still couldn’t make kheemo a popular enough menu item.
This was the year that most of the family loans were paid back and we could finally be paid a living wage. I point this out as I knew it would be hard going in with much belt tightening and living frugally till the business was healthy but the reality dragged on. Without momentum and luck or shortcuts it really isn’t guaranteed and especially not for the long run.
21/11/2025
2017.
This is the year we started to take flight.
Fearlessness, stupidity, false starts and saying yes to everything. Led to our first and only supper club smoking brisket with , our first and only food festival (where we sold over 1000 tacos and 100 burgers when we sold out of tacos), event baking being spun off as Evering Cake and our short lived attempt at opening in the evenings with Bake Street Lates.
All these exploratory moves helped in finding the cornerstones of the business and led to some of my favourite things that live long in the memory.
Making smash burgers, fried chicken benedicts, soufflé pancakes (to order), lamb ham, lamb bacon and yes, tater tots in 2017 really set the tone for what was to come. Also a double down for the second birthday was a ridiculous idea.
20/11/2025
20th October 2015.
We opened.
Somehow after so much time in limbo and then a protracted build period we picked a date and said we just had to open.
First few months were an interesting time getting used to our neighbourhood as business owners after living here our whole lives. We had time to try things, fail at things (a luxury in hospitality), friends and family who came and supported and an interesting array of characters working with us.
Times were tough and days were often quiet but we had a will to make the best of the opportunity we had carved out for ourselves. And we knew we had taste and the ability to cook/bake things that others would want to eat.
October is a great month to open it seems.
Address
58 Evering Road
London
N16 7SR
To get to Evering Road in London, you can take the overground train to Rectory Road station or Stoke Newington station. From there, it's a short walk to Evering Road. Alternatively, you can take the bus and get off at the Evering Road stop.
If you prefer to drive, there is limited street parking available on Evering Road and surrounding streets. However, please note that parking restrictions may apply during certain times of the day. It's best to check local signage before leaving your car.
Please note that these directions are for Evering Road in general and not specific to any particular destination such as BakeSt.
Alerts
Be the first to know and let us send you an email when BakeSt posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to BakeSt:
What people say
BakeSt on Evering Road in London is a must-visit breakfast and brunch restaurant for anyone looking for a delicious start to their day. This independent speciality coffee shop serves up freshly baked goods, teas, breakfast, and lunches that are sure to satisfy any craving. The cafe au lait & blackcurrant swirl is a unique and tasty creation inspired by James Hoffmann's endless curiosity for flavour combinations. The Garlic Butter Burger and Tom Yum Chicken Bun are ongoing specials that have become favourites among chefs everywhere. And if you're in the mood for something simple to satiate your hunger, the Crunch Bun Supreme is the perfect choice.
BakeSt also offers exciting seasonal specials like the Pain Au Chocolat + Mandarin Soft serve, which was combined for a Jaffa Cake Swirl with an extra croissant crisp. Even though the kitchen may be closed during certain times of the year, you can always count on their delicious coffee, bakes, and ice cream being available Tuesday-Sunday as usual.
Overall, BakeSt is a fantastic breakfast and brunch spot that offers unique flavours and high-quality ingredients that will leave you feeling satisfied and energized for the rest of your day.
