Bread Baked
From the Soul

Born in a
Small Kitchen

Doughlicious began in 2014 when our founder Marcus Holt started long-fermenting sourdoughs in his flat for neighbours on Baker Street. The response was instant. Within a year, he had a proper bakery.

Today we bake everything from scratch every morning. Our grains come from certified British farms. Our starter is over ten years old. We don't use preservatives or shortcuts — because exceptional bread simply cannot be rushed.