GUESS WHAT? We’ve just opened
More Flour to the People in Camberwell.

Come and try our new cafe/bakery/pizzeria at

More Flour to the People
16A Coldharbour Lane
Camberwell London SE5 9PR

Call 020 3982 3374 for details!

And don’t forget Battersea Flour to the People 020 7228 5672

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Sourdough is the heart of our cafe, bakery and pizzeria

We try and make as much as we can from scratch. We are a small business with not much actual space but this can also be a catalyst for creativity.

Show us your photography - #Flour2People

Pizzeria - 5pm-10:30pm

A typical evening for us as a pizzeria:

At three pm precisely dough is being prepared for pizza bases. 48 hour proofing is needed to make our sourdough bases just how we like them. The texture is not crisp or chewy but somewhere in between. Homemade chilli oil is prepared every few days. We start to shape the dough we prepared 48 hours earlier for the evening service. Good quality toppings from different regions of Italy are imported apart from the Kalamata black olives of course.

Our evening menu is small as we like to focus only on pizza to keep the quality high. The oven operated at very high temperatures and so 90 - 120 seconds is all a pizza needs to cook to perfection. Eat in, take-away or delivery is available.


A typical day for us as a cafe/bakery:

Once the bread has been shaped, the jam is coming off the boil on the hob and the crumpets have risen and need cooking. Jars of homemade chocolate hazelnut spread are cooling whilst the double cream is churning and becoming butter. Our homemade beans are made every other day. Muffins, brownies and millionaire shortbread are baked daily too.

As we said, we try and make as much as we can from scratch so our customers can experience the best breakfast/brunch possible.

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We take our atmosphere seriously at Flour to the People. Especially our music, which is lovingly curated by our owner Adam.

Follow @flourtothepeople on Spotify if you want to hear more.


Unusual Beginnings

Our site at 573 Battersea Park Road has been in our family since the 1960’s.

It was a fish & chip shop then called “Chris’s Fish Bar". The site morphed into a greasy spoon in the 1990’s and was rented out. My sister and I took back ownership in 2015.

Flour to the People is a great tribute to the past, an evolution of the site and our family’s history.