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Layla Bakery

@layla_w10

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A neighbourhood bakery 🌾
Ladbroke Grove | 332 Portobello Road
Acton | 53 Churchfield Road

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It’s fig season, and new to our autumn menu is the Fig & Ricotta.

Within the croissant shell, we have a slice of honey cake, a layer of fig jam, topped with a dollop of whipped ricotta and fresh figs.

We’ll have this pastry on the counter at both Portobello and Acton daily throughout September. by @layla_w10

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a month ago

We are looking for an exceptional baker to join our growing baking team.

* A minimum of one year’s experience in a commercial kitchen is essential.
* You will work across both bread and pastry on a regularly changing, seasonal menu, using ingredients from some of the very best suppliers in and around London.
* Working closely alongside our Head Baker, Sinead.
* You must be able to travel to Ladbroke Grove for 5am starts.
* Four-day working week — that’s three days off each week.
* 7 weeks of paid holiday!!
* Staff breakfasts and lunches, unlimited coffees and drinks from our barista section, cycle-to-work scheme, annual health checks, annual pay reviews, and biannual staff parties.
* Starting salary: £36,940.

Unfortunately, we’re not able to sponsor visas at the moment, so you must have the right to work in the UK.

To apply, please email sinead@laylabakery.com with your CV. taken in Layla Bakery by @layla_w10

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4 months ago

Layla, Acton.

📷 by @simonbrownphotography taken in Churchfield Road by @layla_w10

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6 months ago

A look into the making of our Spinach & Ricotta, one of the newest additions to the menu.

Filled with spinach and ricotta, topped with a tomato glaze and finished with freshly grated Parmesan cheese.

On the counter daily and available at Portobello and Acton. taken in Layla Bakery by @layla_w10

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20 hours ago

Quince season is here and we’re making the most of this autumn fruit while it’s at its peak, typically from September through November. Firm and tart when raw, quince softens as it cooks, becoming fragrant, floral and gently sweet.

Our Quince Crumble with Earl Grey Custard is made with quince from @natoora. It’s filled with baked earl grey custard and quince jam, then topped with poached quince, oat and buckwheat crumble, earl grey diplomat and borage.

On the counter daily at Portobello and Acton. taken in Layla Bakery by @layla_w10

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8 days ago

How Layla's @layla_w10 bowtie comes together

A little behind the scenes of #04

From pastry to the finished thing

#04 of 10 Years Anniversary Series - and it’s here until 11 October

Have you tried it yet? x taken in 26 Grains by @layla_w10

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10 days ago

We have a new lunch sandwich:
Romesco sauce, roasted squash, whipped goats cheese, and dressed radicchio on our focaccia.

Available every day, from midday, at Portobello and Acton. taken in Layla Bakery by @layla_w10

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10 days ago

Meet Layla Bakery

We had a little chat with Tessa, founder of Layla Bakery, about food, Layla, their Bowtie and a few things 26 Grains along the way

Their Hazelnut & Apple Bowtie is at 26 Grains until 11th October

Have you tried it yet? X taken in 26 Grains by @layla_w10

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12 days ago

Our new autumn menu has arrived at Portobello and Acton.

New to the counter, and available daily, we have the Spinach & Ricotta Swirls, Ham & Cheese, Quince Crumble with Earl Grey Custard, and the Apple Compote, Hazelnut Mousse & Crumble Bow Tie from our recent collaboration with @26grains. The Fig & Ricotta is staying on the menu too.
Pictured alongside are some familiar favourites, including the Morning Bun and Pistachio & Dark Chocolate Pain Suisse.

Our weekend specials include the Chocolate & Hazelnut Croissant Tarts and Blackberry & Vanilla Flans.

Here throughout the month of October. Come try them x taken in Layla Bakery by @layla_w10

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14 days ago

#04 Layla Bakery’s Hazelnut & Apple Bowtie

It’s here

#04 of our 10 Years Anniversary Series, we’re welcoming Layla Bakery with their hazelnut & apple bowtie - filled with hazelnut praline whipped cream, apple compote then dipped in hazelnut oat crumble

Available at 26 Grains 1–11 October

Come try it x taken in 26 Grains by @layla_w10

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16 days ago

In the making: our soft chai buns, topped with brown butter cream cheese.

On the counter every day, at Portobello and Acton. taken in Layla Bakery by @layla_w10

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21 days ago

Last chance to try our beetroot, goat’s cheese and micro parsley pastry. I’ll be on the menu for one more week before our new autumn menu arrives.

Available every day at both Portobello and Acton. taken in Layla Bakery by @layla_w10

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22 days ago