About Olea
We were born from a jar of starter and the wish to do one thing well
In 2014 Nadia and Sam opened six tables and one deck oven on a quiet corner of Harbour Row.
The plan was bread. Then neighbours asked for something to eat with it — a bowl of lentils, a plate of olives, a glass of something. Twelve years later we’re a 64-seat dining room, but the bread still comes first.
See themenu
2014
Olea opens as a six-table bakery with one deck oven.
2016
Dinner service begins on Thursday nights. It sells out.
2019
We take over the shoe repair next door and add a grill.
2023
Second oven, pastry room, and the long table.
2025
Voted best bakery on Harbour Row — for the third year.
Values
How we work every day
Bread first
Every loaf is a 36-hour ferment of flour, water and salt. No commercial yeast, no shortcuts, no par-baking.
Close to home
82% of what we cook comes from within 120 miles. When a supplier has a bad week, the menu changes — not the supplier.
Nothing wasted
Yesterday’s bread becomes croutons, crumbs and bread pudding. Peels go to Fennel Hill’s compost every Tuesday.
- loaves a week
- 1,900
- loaves a week
- hours per ferment
- 36
- hours per ferment
- sourced within 120 mi
- 82%
- sourced within 120 mi
- people on the team
- 31
- people on the team
The team
The people behind the pass
Nadia Haddad
Chef & co-owner
Grew up between Beirut and Marseille. Cooked eight years in Lyon before opening Olea with Sam.
Suppliers
Who we buy from
Six farms, a mill and a fishery do most of the work. We pay on delivery, plan menus around their harvests, and visit each one at least once a year.
6 partners
Saltmarsh Fishery
Day-boat fish
18 misince 2017
Fennel Hill Farm
Vegetables & herbs
34 misince 2014
Pacheco Dairy
Milk, cultured butter, labneh
41 misince 2016
Arbor Lamb
Pasture-raised lamb
63 misince 2018
Cardona Olive Co.
Olive oil, olives
86 misince 2014
Two Rivers Mill
Stone-ground heritage wheat
112 misince 2015