Margot opened in a dilapidated shop in North London back in February 2016. It took almost a year of building work and planning to get the bakery open, but over the years it has become a centre of community life and a place to buy wonderful bread and pastries.
Everything is produced on site by Michelle Eshkeri and her team. They don’t do night shifts and so the bread, pastries and cakes fill the counter and shelves when they open and throughout the day, and the changing menu is guided by what the team in the kitchen are excited about — customer favourites, festivals, celebrations and seasonal produce.
The bread and pastries, including babka, brioche and croissants are all leavened with sourdough to make the best quality and tasting baked goods possible. There’s care and consideration in every ingredient and every step of the process.