Churis Bread

Churis was a sourdough starter before it was a bakery: when the Silvas made their levain, the youngest son named it after his favourite stuffed animal. The family arrived from Brazil in 2018, and Emerson Silva opened the bakery where Victoria Street meets Adelaide in November 2022. He runs it today with his wife, Kathy.

That levain does all the rising: every sourdough is 100% levain, made with unbleached flour and left to ferment slowly. This summer an Oat & Honey Sourdough, sweetened with organic honey, joined the classics. Brazil comes through in the Brazilian buns. On the savoury side are the bombs, which come in a whole run of fillings.

For something sweet, the cardamom pistachio croissant is the pastry to come for. The scones are the other draw, white chocolate and raspberry or lemon and blueberry. The sourdough chocolate chip cookies are made with Belgian chocolate and real butter.

The bread travels well beyond Adelaide Street: in spring 2023 it had a full-time stall at Covent Garden Market, and one weekend this past June it was due at three farmers' markets and a wholesale customer. By early 2025 the family had a second London shop as well. Buy the sourdough first, though; it is the levain the place is named for.