About Saxapi
Bringing authentic baked goods to London doorsteps since 2018, we combine traditional techniques with modern convenience.
Our Story
Saxapi started in 2018 when three bakers from different backgrounds met at a London food market. Each brought unique skills: one specialized in French pastries, another in English breads, and the third in continental cakes. They shared a common frustration: finding genuinely fresh baked goods in the city required either early morning trips to specific bakeries or settling for day-old products.
The solution became clear during countless conversations with market customers. People wanted bakery-fresh items delivered to their homes and offices without the hassle. Within six months, they launched from a small unit in Wandsworth, starting with 15 regular customers who received deliveries twice weekly.
By 2020, the operation had grown to serve over 400 households across South London. The team expanded to eight bakers, each working different shifts to ensure products were baked and delivered within hours. Today, Saxapi operates from a 2,000 square foot facility in Balham, employing 23 people and serving more than 2,000 customers weekly across London.
Mission and Vision
Our purpose is straightforward: make genuinely fresh baked goods accessible to London residents without requiring them to visit physical bakeries during limited opening hours. We focus on products baked within 4-6 hours of delivery, maintaining standards that match what you would find at a neighborhood bakery.
The vision extends beyond delivery logistics. We work with 12 local suppliers in Greater London for ingredients, supporting regional agriculture and reducing transportation distances. Flour comes from a mill in Hertfordshire, butter from a dairy in Kent, and seasonal fruits from farms within 50 miles of the city.
Looking forward, we aim to expand coverage to outer London boroughs while maintaining current quality standards. This means adding production capacity rather than extending delivery times or compromising on ingredient sourcing.
Experience and Expertise
Our baking team includes professionals with combined experience exceeding 150 years. The head baker trained at Le Cordon Bleu Paris and worked in Michelin-starred restaurants for 12 years. Two senior bakers hold City & Guilds Level 3 Diplomas in Professional Bakery and completed apprenticeships at established London bakeries.
- Sourdough production using natural starters maintained for over 5 years
- Laminated dough techniques for croissants and Danish pastries with 27 distinct layers
- Gluten-free formulations developed over 3 years of testing with celiac customers
- Temperature-controlled proofing rooms maintaining precise conditions within 0.5°C
- Specialized ovens calibrated for different product categories
The delivery operation runs on a scheduling system developed specifically for baked goods. Unlike standard food delivery, our routes account for optimal transport times to prevent moisture loss in breads and temperature fluctuations in cream-based items. Drivers receive training in product handling, including proper stacking methods and climate control in vehicles.
Core Values
Ingredient Transparency
Every product includes a complete ingredient list. We provide allergen information verified by third-party testing and source documentation for all raw materials used in production.
Time Standards
Products are baked between 2:00 AM and 10:00 AM for same-day delivery. Maximum time from oven to customer door is 8 hours, with most deliveries completed within 5 hours of baking.
Local Sourcing
72% of ingredients by weight come from suppliers within 100 miles of London. We maintain direct relationships with 12 farms and 3 mills, visiting each location quarterly for quality checks.
Waste Reduction
Unsold products go to three local charities within 12 hours of baking. Production planning based on order history keeps waste below 4% of total output, measured weekly.