So how did we become the best loved organic bakery in London? Well, it all began in 1999, in a shabby old disused bakery in Hoxton Street. We had a head full of ideas: to use simple, good ingredients, to make bread the old fashioned way, to keep it organic wherever possible, to avoid unnecessary additives, and to take an ethical approach to business. Oh, and not forgetting the most important one: to put a bit of love into every loaf. So we had our principles; now we just needed a name to capture our radical artisan approach. We came up with Flour Power City Bakery, and we were in business.