It all began with the Maltby Street Saturday Market, when St. John started selling its legendary breads (and then doughnuts) out the back of its bakery. Word spread among London’s foodies and very quickly the sourdoughs and indulgently overfilled custard and jam doughnuts started flying out the door. The logical next step was to make the bakery a proper spot to dine, and not just on Saturdays on the fly. We make the pilgrimage to South London for Welsh Rarebit on the best bread in town—all washed down with a good glass of wine.

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