Long-ferment sourdough flatbreads, charred on iron over seasoned birch logs.

Sam & Jo pitch our custom iron dome oven at London markets every weekend. Broadway Market on Saturdays, Victoria Park on Sundays. Order ahead to skip the market queue and collect at your chosen 15-minute window.

Saturday pitchBroadway Market (Stall 42, near Regent's Canal), 10:00–16:00
Sunday pitchVictoria Park Market (by the pedestrian gate), 10:00–15:30
Daily bake200 dough portions per market day until sold out
Pre-orders15-minute pickup windows; held hot off the iron

Today's market menu

Fermented for 36 hours from stoneground British grains. Served hot straight from the iron dome.

Braised Salt-Marsh Lamb Flatbread£9.50

Overnight slow-braised shoulder, pickled red onion, cultured goat's labneh, mint oil, toasted nigella
Charred Winter Greens & Tarator£8.50

Cavolo nero, ember-roasted leeks, walnut and garlic tarator, pomegranate molasses, sumac [Vegan]
Spiced Crown Prince Squash£8.50

Wood-fired squash, whipped barrel-aged feta, hot honey drizzle, toasted pumpkin seeds, fresh coriander [Vegetarian]
Smoked Heritage Pork & Fermented Chilli£9.50

Crispy pork belly lardons, fermented green chilli salsa, smoked garlic yoghurt, fresh dill
Extra Dip Pot: Green Tahini or Garlic Labneh£3.00

Hand-whipped seasonal dip pot with cold-pressed rapeseed oil and warm za'atar

All flatbreads contain gluten. Dairy and nut allergens clearly marked above; please mention severe allergies at pickup.

Pre-order for market pickup

Skip the market queue. Pick a flatbread and choose your 15-minute collection window.

Flatbread choice

Market location

Pickup window

Allergies or dietary notes (optional)

Tell us about severe nut, dairy or seed allergies.

Collection name

The name we will call when you arrive at the stall.

Mobile number

We send a text message when your flatbread is on the iron.

Photo to come · A charred sourdough flatbread with braised lamb, labneh and fresh herbs on brown butcher paper beside an iron oven

Who you'll see

SamDough & fire
Oversees the 36-hour sourdough fermentation and manages the birch-wood iron dome.
JoButchery & braises
Sources British native breed meats and prepares the slow-braises and pickles.

House rules

The 200-batch limit: We mix and cold-ferment our sourdough in small batches of 200 dough balls per market day. When the batch is baked, the iron dome cools down and we pack up.
Skip the queue with pre-orders: Reserve a 15-minute collection window on this page. Your flatbread goes on the iron four minutes before your window starts, ready to hand over without queuing.
Wood and iron cooking: We cook over kiln-dried British birch logs inside a bespoke steel-and-iron dome oven. Temperatures exceed 400°C to blister the dough in under 90 seconds while keeping the crumb pillowy.

Photo to come · Baker sliding sourdough flatbread into a wood-fired iron dome oven using a steel peel

Photo to come · Enamel bowls of seasonal toppings: roasted squash, pomegranate seeds, pickled onions and fresh green herbs

Find us

Broadway Market, London E8 4PH / Victoria Park Market, London E9 7HN

Opening hours
Saturday (Broadway Market)	10:00 – 16:00 (or sell-out)
Sunday (Victoria Park Market)	10:00 – 15:30 (or sell-out)
Monday – Friday	Bake prep & market rest

fire@fallowandfire.example.com

Photo to come · Independent market stall with canvas awning and smoking iron oven on bustling Broadway Market

Asked at the counter

What happens if I run late for my pickup window?

We bake to your window so the flatbread is piping hot. If you are delayed by more than 10 minutes, let us know by text and we will hold it in our warm resting box.

Are there vegan and vegetarian options?

Yes, our charred greens flatbread is 100% vegan with a walnut tarator base, and our spiced crown prince squash is vegetarian.

Do you cater private events or weddings?

We take on a small number of private events on Friday evenings during spring and summer. Email us with your date and guest count for details.