ALEJANDRO NICOLAUPrivate Chef — London
Bread, viennoiserie and pastry, baked fresh from Alejandro's own home oven. A quieter side of the kitchen, and one of the most requested.
Every kitchen Alejandro runs keeps a living sourdough starter and a home oven working from early morning — long-fermented loaves, laminated pastry, and viennoiserie made the slow, traditional way.
What began as bread for the family table has become one of the most requested parts of the service: a basket at breakfast, a loaf sent home with guests, or a full bakery table for a gala reception.
Enquire About BakeryA rotating selection, adjusted to the season and the occasion.
48-hour fermentation, dark crust, open crumb. The daily house loaf.
Signature
Olive oil-rich, pillowy crumb, finished with flaked sea salt.
Table bread
Butter-laminated croissants and pain au chocolat, baked to order.
Breakfast
Dense, nutty and slow-fermented — served alongside charcuterie and cheese.
Grazing
Made for canapés and mezze — thin, blistered, and baked to order.
Canapés
Loaves, pastries and preserves, packaged as gifts for guests or clients.
GiftingFresh bread baked each morning of a charter, alongside the day's breakfast pastries.
A standing loaf and pastry order, delivered or baked on-site as part of daily service.
A dedicated bread course or grazing table, styled to match the evening's menu.