PAUL O’Brien has been raising dough at 263 Caledonian Road in Sunflour, his new bakery. Paul opened the bakery with his girlfriend Gabriela a few weeks ago but he is no stranger to the kitchen and has been baking professionally for more than 30 years. He previously managed the respected De Gustibus stall in Borough Market. The secret recipe to Sunflour’s range of breads – including their signature “Caledonian Sourdough” – is a sourdough mix that Paul first created 20 years ago. Bakers and chefs often create their own sourdough that is used in all their mixes, leaving a section each day to be used in future loaves. But Paul and Gabriela have another secret weapon – his 71-year-old dad James, “a real character” who became a local legend in Borough Market and is now making a name for himself in the Cally, standing outside Sunflour Bakery chatting to passers-by.