Mollica Bakery

Every Wednesday and Saturday at Barnet Market, Mollica Bakery brings the craft of slow, natural baking to the market through bread maker Roberto Bumbalo.

Working from his home in Wood Street, Roberto creates sourdough loaves and focaccia using naturally rising yeast, allowing time and fermentation to develop depth of flavour. Each loaf is carefully prepared over up to eight hours before being baked for around four hours in small batches of 24 at a time.

Trading as Mollica – wild bakes and ferments – he brings around 80 loaves to the market on Wednesdays and Saturdays, offering hand-crafted bread shaped by patience, tradition, and a commitment to real, slow baking.