Cake Shop Gallery
Open: Monday to Saturday 10 a.m. - 6.30 p.m.
Last orders 6 p.m.
Surrounded by books and fragrant with tea, the London Review Cake Shop is the modern answer to London’s long-lost literary coffee-houses. Accessed through the Bookshop via a corridor in the history section, the Cake Shop offers a small but vibrant menu, a wide selection of fine teas and a superior espresso. Above all, it provides a haven for reading and reflection.
Manager Terry Glover says:
'I want the Cake Shop to reflect the things I love: lemon trees, fresh herbs, sunny days, home baking, urban foraging, farmers' markets... I like the traditional with a twist.'
The London Review Cake Shop is open Monday- Saturday, 10 a.m. - 6.30 p.m. Visit the Cake Shop at 14 Bury Place, London WC1A 2JL. To get in touch, ring us on 020 7269 9045.
The Cake Shop’s menu is seasonally inspired and constantly evolving, with a focus on big, punchy flavours. Expect to find eye-catching tartines and sandwiches on a variety of artisanal breads, warming winter soups, buttery quiches and bright, colourful salads. Vegetables, pulses, seeds and herbs are placed centre-stage in fresh combinations of taste and texture.
For many customers, the shop’s real draw is evident in its name: the gorgeous cakes inspire visitors to return again and again. Particular favourites include gluten-free rose and pistachio cake, toffee macadamia-nut cheesecake, and rich chocolate and Guinness cake. The blackboards scattered around the shop offer clever tea pairings, specials and tea-related quotes.
Tea and Coffee
The Cake Shop serves a spectrum of tea: from spring-fresh green teas, floral, complex oolongs and pure, sweet white teas to more powerful black teas and soothing herbal infusions. Each infusion is served in the manner that most complements its flavour, either in a traditional Chinese Gong Fu-style teaset or in white china. The glass Gong Fu teapots allow the drinker to watch as the tea-leaves unfurl, providing a unique and relaxing tea-drinking experience. The white china retains heat for longer, resulting in a more powerful brew. Loose-leaf teas are provided by Jing Teas, and special guest teas are chosen on a rotating basis from Post Card Teas.
The Cake Shop’s coffee is made by trained baristas using Monmouth Espresso Blend. The current recipe uses Fazenda Santa Ines (Brazil) as the base, adding Finca Buena Vista (Colombia) for high notes and complexity, and Finca Las Nubes (Guatemala) for a cocoa depth.
The impetus and energy behind the London Review Cake Shop, Terry has previously worked as a manager at Maison Blanc, and with a vegan cooking collective in Australia. Find out what she's currently reading on her profile.