London Bakeries who are Keeping the Mince Pie Tradition Alive
Bakeries across London have been preparing their mince pies for this Christmas season. With thousands being made and sold, this traditional treat continues to be loved by many.
National Mince Pie Day fell on 22 November and new data suggests that Britain’s appetite for them isn’t slowing down. A recent YouGov poll found more than half of Britons (56–58%) still include mince pies in their festive traditions.
Behind the nostalgia of a sweet, fruit-filled pastry lie the London bakeries who are working to meet the demands to make thousands of them each festive season.
Today’s mince pie is synonymous with sweet fruit, brandy, and rich, flaky pastry. In medieval England, mince pies were savoury, and made with meat, dried fruit and spices.
By the Tudor period, the pies became symbolic and baked in the shape of an oval to represent a manger. Mince pies with meat lingered until the 19th century, and it wasn’t until the 20th century that the pie became entirely meat-free.
At Bread Ahead, one of London’s best-known bakeries, Head of Pastry, Andrew has been making mince pies since mid-November.
“We make anywhere in the region of 20 to 30 thousand, but this year we’re aiming for 40,000,” he says.
Andrew also emphasises the importance of making the bake accessible for all.
“Everything we use is halal, we use vegetable suet and no alcohol. You want everyone to be involved, so we try to make it accessible for everyone.”
A mince pie broken in half from Bread Ahead.
Such seasonal bakes also come with quirks, and Andrew’s favourite part of making mince pies is the chance to use their pie machine.
“We use our pie blocker machine, use it once a year, we switch it on at the beginning of November, and it’s the only machine we use and use it once a year and that’s the best machine that I would say I like.”
At Comptoir Bakery in Borough Market, demand is equally strong.
Staff say that they sell “over a hundred” mince pies a week, and that customers still see them as a symbol of Christmas.
Similarly, at small batch bakery, EMMY, the team are in full Christmas production. They’re getting ready to head to their market stalls with their biscotti and their Christmas special of red velvet with a cream cheese centre.
They spend their extra time making mince pies and say they are the taste of Christmas.
A box of mince pies from EMMY’s.
Opinions do remain divided.
Australians in London said:
“Fruit and mince together? It’s a no from me,”
But others shared their family traditions.
“My mum makes them; she won’t have any bought in at all”.
Some bakeries haven’t taken the traditional route. Blondie Bakery sell mince pie cookie cups instead of a traditional pie.
An untraditional baked good, a mince pie cookie cup.
Many bakeries across London have adapted traditional foods by selling vegan versions, and pastries suitable for those with dietary restrictions.
These bakeries illustrate mince pies has plenty of room at the British Christmas table.
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HeadlineLondon Bakeries who are Keeping the Mince Pie Tradition Alive
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StandfirstBakeries across London have been preparing their mince pies for this Christmas season. With thousands being made and sold, this traditional treat continues to be loved by many.
National Mince Pie Day fell on 22 November and new data suggests that Britain’s appetite for them isn’t slowing down. A recent YouGov poll found more than half of Britons (56–58%) still include mince pies in their festive traditions.
Behind the nostalgia of a sweet, fruit-filled pastry lie the London bakeries who are working to meet the demands to make thousands of them each festive season.
Today’s mince pie is synonymous with sweet fruit, brandy, and rich, flaky pastry. In medieval England, mince pies were savoury, and made with meat, dried fruit and spices.
By the Tudor period, the pies became symbolic and baked in the shape of an oval to represent a manger. Mince pies with meat lingered until the 19th century, and it wasn’t until the 20th century that the pie became entirely meat-free.
At Bread Ahead, one of London’s best-known bakeries, Head of Pastry, Andrew has been making mince pies since mid-November.
“We make anywhere in the region of 20 to 30 thousand, but this year we’re aiming for 40,000,” he says.
Andrew also emphasises the importance of making the bake accessible for all.
“Everything we use is halal, we use vegetable suet and no alcohol. You want everyone to be involved, so we try to make it accessible for everyone.”
A mince pie broken in half from Bread Ahead.
Such seasonal bakes also come with quirks, and Andrew’s favourite part of making mince pies is the chance to use their pie machine.
“We use our pie blocker machine, use it once a year, we switch it on at the beginning of November, and it’s the only machine we use and use it once a year and that’s the best machine that I would say I like.”
At Comptoir Bakery in Borough Market, demand is equally strong.
Staff say that they sell “over a hundred” mince pies a week, and that customers still see them as a symbol of Christmas.
Similarly, at small batch bakery, EMMY, the team are in full Christmas production. They’re getting ready to head to their market stalls with their biscotti and their Christmas special of red velvet with a cream cheese centre.
They spend their extra time making mince pies and say they are the taste of Christmas.
A box of mince pies from EMMY’s.
Opinions do remain divided.
Australians in London said:
“Fruit and mince together? It’s a no from me,”
But others shared their family traditions.
“My mum makes them; she won’t have any bought in at all”.
Some bakeries haven’t taken the traditional route. Blondie Bakery sell mince pie cookie cups instead of a traditional pie.
An untraditional baked good, a mince pie cookie cup.
Many bakeries across London have adapted traditional foods by selling vegan versions, and pastries suitable for those with dietary restrictions.
These bakeries illustrate mince pies has plenty of room at the British Christmas table.
