The transition will see Flor, which opened in the summer of 2019 and is currently ranked at number 49 on the Estrella Damm National Restaurant Awards top 100 list, cease to operate as a restaurant entirely.
From 3 November, Flor will open between 8am and 3pm Wednesdays to Sundays as a dedicated bakery serving coffee and pastries, and will also stock loaves of bread, 'signature' bakes and wines from low-intervention producers to take away.
The space will also be available for private hire in the evenings.
At the same time, Lowe is preparing to launch a second Flor Bakery at Spa Terminus in Bermondsey.
The operation will be overseen by Helen Evans, head of bread and pastry at Flor and its Shoreditch sister restaurant Lyle's.
As well as being open at the weekends, the Spa Terminus site will be a base for Flor's new bakery subscription service, which will deliver freshly made loaves London-wide, with customers able to choose which loaves they wish to receive and how regularly they would like to receive them.
Flor’s pastries, coffee, and a rotating selection of preserves, can also be added to subscriptions.
"We’ve been blown away by the response to our Flor baked goods and so we’re excited to open the doors to Flor Bakery at Spa Terminus, and to transition Flor in Borough Market to a bakery shop," says Lowe
"Helen and the team’s love of heritage grains and regenerative farming mean that the loaves and pastries coming out of the oven each day are uniquely innovative and delicious, and Flor’s new bakery arch will allow them to experiment even more.”
Lowe opened Flor in partnership with John Ogier, the pair having previously launched Lyle's together back in 2014.
At the beginning of this year Ogier announced he was stepping away from the business, describing the move as an 'incredibly tough decision'.