St John Bakery is planning to double its turnover as it looks to sell its carefully crafted £3 loaves through like-minded retailers.

The bakery in Bermondsey supplies approximately 20 restaurants including St John in Smithfield ­currently number 41 in the world’s best 50 restaurant awards.

It also sells direct to the public via its 2,500 sq ft site on Druid Street, which it moved to last November, and Neal’s Yard Dairy.

The new facility would allow it to ramp up production, said CEO Trevor Gulliver, who added that he expected growth to come predominantly from retailers rather than restaurants. “Most of the increase will come from clients we can’t supply at the moment but who have been waiting,” he said.

“Neal’s Yard are delighted because the standard of their cheese had never been met by bread.”

Gulliver said his team of five bakers had ample ­capacity to double its £800,000 annual sales. He also revealed the company had turned down approaches from supermarkets that wanted to sell St John bread.

“Supermarkets are all about margins. I’m interested in people that want to make a commitment to bread that doesn’t go green after a few days,” he said, but added that supplying Sainsbury’s or Waitrose stores local to the bakery would be a “good thing”.