THE POPHAMS Story
Pophams was born out of an idea to bring an innovative spin on traditional viennoiserie baking techniques. Ollie Gold, the founder, spent 7 years working in catering departments in various Formula 1 teams, travelling around the world and learning about different cooking cultures in every place he visited.
His passion for food continued to grow and in April 2017, an opportunity arose to take on a derelict chemist in Islington and turn his dream of opening a bakery into a reality. Through the help of Creative Director Lucy, a number of close friends & family, and many hours watching YouTube videos on everything from plumbing to tiling, the doors opened in October 2017.
From our very first Bacon and Maple sold in our Prebend Street site, Pophams has evolved, so has our ever-changing menu. We're continuously trying out new flavour combinations and techniques, so we can keep our offering exciting. A big shout out to all our regulars and first customers at Prebend Street, you've really been an important part of this journey for us.
In June 2019 we opened the doors to our second site in London Fields, where we have also expanded our offering to include delicious hand-made pasta led by Executive Chef Phil King and Head Chef Rae Arends. April 2022 saw the birth of our most intimate site just on the edge of Victoria Park, Hackney.
We want each of our three sites to become a core part of the community, for people to meet and collaborate and hopefully feel inspired. The sites which are designed by Lucy hope to compliment the artisan nature of the food we make by collaborating with an array of makers who take similar care and attention to their craft.
