Bowmaker
We bake atmospheres, not just bread. Our work is defined by material honesty and 72-hour wild fermentation.
Headquartered in Lekki Phase 1 with a climate-controlled central facility. Refractory stone hearth deck baking, 16°C cold-laminated viennoiserie, and dawn wholesale logistics across Victoria Island, Ikoyi, and Lekki.
In a city overwhelmed by haste, we practice the discipline of slow craft.
Every loaf originates from our climate-controlled 16°C production suite in Lekki Phase 1. We mill unbleached grains, maintain our wild levain culture daily, and fold 27 cold-laminated butter layers for our morning viennoiserie. Free of chemical improvers, preservatives, or volume shortcuts.
Signature Daily Production
27-Layer French Butter Croissant
16°C cold-laminated cultured butter, honeycomb crumb · 90g
6-Hour Braised Oxtail Platter
350-400g bone-in oxtail, roasted pepper jus, jollof rice · 650g
Central production engine & branch network.
Every loaf, pastry, and plated dish originates from our central kitchen in Lekki Phase 1 before dispatch to our flagship café, espresso bars, and institutional partners across Lagos.
Bowmaker Café & Boulangerie
Plot 12, Admiralty Way, Lekki Phase 1. Flagship hearth displays and morning-to-evening dining.
Victoria Island Hub & Dispatch
Sanusi Fafunwa, Victoria Island. Dawn wholesale routing and express morning counter.
Commercial & Wholesale Supply
Dedicated morning logistics for luxury hotels, private aviation fleets, and executive banquets.
“From ingredient integrity to dawn cold-chain delivery, Bowmaker sets the absolute benchmark for culinary craftsmanship in Lagos.”
Plot 12, Admiralty Way, Lekki Phase 1
Open Monday through Sunday, 07:00 – 21:00. Hearth sourdough and viennoiserie pulled twice daily.
B2B & Wholesale Inquiries
Supplying luxury banquets, private aviation suites, and specialty corporate dining across Lagos.