Interview: Anna Konig, Little Sourdough Kitchen
Interview: Anna Konig, Little Sourdough Kitchen
We chat to Anna, who heads up Little Sourdough Kitchen in Fulham with Ben Costello, which was recently acquired by chef Phil Howard and restaurateur Julian Dyer.
What drew you to this project?
There were two stand out things: Firstly, the beautiful existing community. I have always been drawn to local bakeries for their community effect; their ability to draw local people in and become part of the social and cultural fabric in the area. Secondly, the opportunity to work with Phil and Julian was something I couldn’t turn down. As such experienced operators and with their reputation for success it was a no brainer. This felt like a rare chance to build something meaningful, and to turn a long-held ambition into something tangible.
Tell us about your background and what you love about baking – what made you want to specialise in this area?
My path wasn’t exactly linear. I began my career in private equity, but it quickly became clear that it wasn’t what I was passionate about. I moved into kitchens and was fortunate enough to start at Phil and Rebecca’s restaurant, Elystan Street. From here on in I fell in love with all the different aspects of the hospitality industry.
Over time, I found myself increasingly drawn to baking, particularly pastry and dough. There’s something deeply satisfying about the juxtaposition of baking: it requires granular detail and precision and yet is entirely unpredictable. It’s a craft that continually challenges you, and that’s what keeps it so engaging.
The ingredients sound interesting – in-particular the use of heritage grains, we’d love to know more.
I adore working with ingredients that are both local and seasonal. It’s no longer unique but for good reason – the product is simply so much better. I also find that eating with the seasons feels intrinsically right – almost like it’s meant to be. There is something beautiful about it.
We have been pushing to use British produce wherever possible. Our bread increasingly uses all British stone milled flour, often with a focus on ancient grains such as einkorn, spelt and rye.
(Scroll to keep reading)
What do you think the secret is to being a good baker and what tips can you provide for home bakers?
There’s no real secret to being a good baker, but if there’s one defining quality, it’s patience. Dough is wonderfully temperamental – it responds to everything from the weather to the temperature. The process to make a loaf or croissant takes a day and refining them takes even longer. There’s just something deeply satisfying in the repetition, the gradual improvement, and ultimately, in achieving exactly what you set out to make.
For home bakers, I’d say: take your time and don’t be discouraged when things aren’t perfect. Baking teaches you to adapt, to trust the process, and, just as importantly, to trust your own instincts.
What do you see as the importance of having a local bakery at the heart of a community?
Hospitality has a unique ability to bring people together and shape the character of a place. A local bakery, in particular, offers something grounding – it creates a space where people can pause, connect, and feel part of something shared. There’s a quiet energy to it, which I think is incredibly valuable.
How has Phil and Julian’s experience helped shape the project?
Working alongside Phil Howard and Julian Dyer has been both a privilege and a genuine joy. Between them, they bring an extraordinary depth of experience and a very clear sense of what enduring, thoughtful hospitality looks like.
Phil’s approach to food – rooted in precision, seasonality and simply delicious flavours – has been hugely influential, while Julian brings a remarkable understanding of how to build something that feels both cohesive and quietly special from a guest’s perspective. Together, they’ve helped shape not just the offering, but the ethos behind Little Sourdough Kitchen.
What’s been most valuable is the opportunity to learn from them in a very hands-on way – developing the bakery together, refining ideas, and building something that feels considered and lasting.
What are your favourite things on the menu?
Ultimately it’s hard for me to look past a good pain au chocolat – I could happily eat one every day and never tire of it.
That said, we do have a few pastries that feel particularly special to us. The panela monkey bread is one of them – made using croissant offcuts and baked in unrefined panela sugar, which lends a more rounded, nuanced sweetness.
Or my other favourite is our heritage loaf, which brings together a variety of British ancient grains. It has a real depth of flavour and character – something quite robust and expressive, and a reflection of the ingredients we’re so passionate about working with.
