Buns From Home

Buns From Home began in the home kitchen of its founder, Barney, during the first lockdown. That small start grew into a bakery known across Soho, now trading at 63 Broadwick St, Soho, London. The draw is the croissant bun, a take on traditional baking that keeps customers coming back.

The croissant bun is the heart of it. The texture is the thing: glazed and crisp outside, soft inside, the result of repeatedly rolling and folding butter into the dough to build up the layers. Flavours run to nearly ten choices, among them pistachio, berry cheesecake and rosemary focaccia. That care over quality and flavour has won the bakery a loyal Soho following.