Quince Bakery’s Anna Higham Opens Clementine Café This October
A Second Success Story for North London’s Favourite Bakery
If you’ve walked past Quince Bakery on New North Road in recent months, you’ll know the queues that snake down the pavement on weekend mornings aren’t an exaggeration. Since opening in 2024, Anna Higham’s beloved bakery has become a neighbourhood institution, drawing locals and visitors across from Hounslow, Whitton, Richmond and beyond for its exquisite pastries and bread. Now, Higham is expanding her empire—but staying firmly rooted in the same community that embraced her from day one. Clementine, her new all-day café, opens directly across the street on Saturday 3rd October, just metres from where Quince has built its loyal following. The 20-cover space represents more than just expansion; it’s a vote of confidence in the neighbourhood and an opportunity for regulars to linger longer over breakfast or lunch. The café maintains Higham’s signature approach: seasonal British produce sourced from trusted suppliers, menus that change with the seasons, and baking that reflects genuine craft rather than trends. This isn’t about empire-building in the corporate sense—it’s about deepening relationships with the community that’s supported her vision from the start.
What to Expect: A Menu Built on Heritage and Quality
Walking into Clementine on opening day, you’ll find familiar names on the menu—the same producers that have made Quince special. Mornings will bring tattie scones topped with scrambled Cacklebean eggs, Scotch pancakes slathered in Abbey Farm butter, and warm scones served with Ivy House cream throughout the day. Lunchtime shifts toward heartier fare: a traditional Ploughman’s featuring Kirkham’s Lancashire cheese and Gothelney ham, a chicken and tarragon pie, or a sausage sandwich made with Quince’s proprietary Batch bread, filled with a bespoke Stella’s sausage crafted using Quince’s own breadcrumbs and quince paste. Head chef Marcus Westlake, who previously worked at acclaimed restaurants Brawn and Forno, has developed the kitchen strategy alongside Higham. His experience brings a technical precision to seasonal cooking without losing the approachable, comforting spirit that defines the brand. The interiors, designed by Dan Wilson Studio (the same team behind Quince’s acclaimed fit-out), mirror the original bakery’s oak, slate, and Shaker-inspired aesthetic. A striking green façade and awning will make Clementine instantly recognisable from across New North Road, creating a visual bookend to Quince itself.
Community-Powered Growth: What This Means for Local Supporters
Like Quince before it, Clementine’s development was funded partly through crowdfunding—a campaign that raised over £30,000 from the local community. This isn’t just a nice detail; it reveals something fundamental about how these businesses operate. When residents invest in a venture like this, they’re not simply purchasing a financial stake—they’re becoming stakeholders in their neighbourhood’s future, ensuring that independent, quality-focused businesses survive and thrive rather than being replaced by chain operations. For those who’ve queued for Quince’s sourdough, this is encouraging news. Clementine opens Wednesday to Sunday (closed Mondays and Tuesdays), giving working locals a chance to grab breakfast before the office or a leisurely weekend brunch. The café’s modest 20-cover capacity suggests it will prioritise quality over volume, maintaining the intimacy and attention to detail that made Quince special. If you’re in the neighbourhood, Clementine’s opening represents what’s possible when talented producers, skilled chefs, and supportive communities align. Keep an eye on @clementine.quince for updates, and mark Saturday 3rd October in your calendar.
Source: A New All-Day Café Is Opening From Quince Bakery’s Anna Higham
