Updated October 2026
In short: Most London bakeries change hands as leasehold businesses: you buy the lease, equipment, goodwill and sometimes the brand. Value depends on trading figures, the lease and the condition of expensive kit such as ovens, proofers and extraction. Wholesale contracts and a good food hygiene rating add value.
| What you're buying | Check |
|---|---|
| Lease | Term remaining, rent, reviews, permitted use, assignment consent |
| Equipment | Age and condition of ovens, mixers, proofers, refrigeration; finance or leases on kit |
| Extraction and gas | Ventilation compliance, gas safety, planning for flues |
| Trading | Three years of accounts, VAT returns, till data, wholesale customers |
| Staff | Skilled bakers, contracts, TUPE obligations |
| Compliance | Food hygiene rating, allergen procedures, local authority registration |
Questions to ask the seller
- Why are you selling?
- How much of turnover is retail vs wholesale?
- Which customers or contracts are transferable?
- What hours do bakers work, and is that sustainable?
- Are there any planning or noise complaints?
How Fraser Bond helps
| 1 | Brief Concept, location, budget and experience. |
| 2 | Source Bakeries and food premises across London, including off-market. |
| 3 | Assess Lease, trading figures and premises condition. |
| 4 | Complete Negotiation, landlord consent and handover. |
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