Why the Hotel Bakery Is Becoming as Popular as the Hotel Bar

In late January, I pushed open a frosted door in Mayfair, London, and entered a different world, engulfed by the intoxicating scent of yeasty bread and caramelized sugar. I was 7 miles from my home in North London, yet I was mentally on vacation: at the new Claridge’s Bakery.

The little space only had room for grab-and-go, with half of it dedicated to viewing the staff hard at work on their creations. I was there for a sweet escape, but a whole host of people waiting in line were there to see celebrity baker Richard Hart in action. He’d gained renown as head of San Francisco’s Tartine Bakery, before dazzling Copenhagen with his cardamom buns. In certain circles, he’s kind of a big deal.