Bakery

Laminated dough, generous almond frangipane, toasted flaked almonds on top. The kind of croissant that makes you slow down and actually sit with your coffee.

The Savory Snap. Crispy, flaky, and intensely cheesy. These hand-twisted straws are infused with aged parmesan and a hint of spice, making them the ultimate companion to a glass of wine or a hot cup of tea.

Ripe bananas, toasted walnuts, a dense-but-tender crumb that holds together beautifully with a smear of butter. The one loaf everyone asks us to bring back when it sells out.

Fresh blueberries folded through vanilla sponge, finished with a buttery oat crumble. Sweet enough to be dessert, balanced enough to be breakfast.

Chunks of real apple folded into a cinnamon-spiced batter, baked until the top cracks just right. Tastes like autumn, feels like a hug.

Not the sad, dry kind. Fresh blueberries, a light crumb, sugar-crisped top. The benchmark we hold everything else to.

Two batons of dark couverture chocolate folded into buttery laminated dough. The chocolate melts in the oven just enough. The rest of the work is yours.

Flaky pastry laminated the long way, filled with a cream cheese base and fresh blueberry compote. We make them in the morning. They're usually gone by noon.

Eighty-one layers of butter and dough. Shatteringly crisp on the outside, all honeycomb pull on the inside. Some things don't need improving.

The Savory Snap. Crispy, flaky, and intensely cheesy. These hand-twisted straws are infused with aged parmesan and a hint of spice, making them the ultimate companion to a glass of wine or a hot cup of tea.

Stone-ground whole wheat, long-proved, sliced thick. Honest bread, made the right way.

Buttery, flaky pastry wrapped around a smoky chicken tikka masala filling. The puff that tastes like it took considerably longer to make than it does to eat.

Sunflower seeds, flax, oats — the kind of loaf that's genuinely good for you and somehow also genuinely tastes good. Sliced fresh daily.

Buttery, flaky pastry wrapped around a smoky chicken tikka masala filling. The puff that tastes like it took considerably longer to make than it does to eat.

Long fermentation, good crust, open crumb. Everything you need, nothing you don't. Baked fresh each morning.

Thick, chewy centres, slightly crisp edges, dark chocolate chips that stay soft after baking. A box of twelve. It will not last twelve days.

Dark chocolate chips through every bite, not just at the top. A properly generous muffin — not a cupcake without frosting.

The Spiced Spiral. A soft, pillowy cloud of brioche-style dough, intricately swirled with a rich filling of aromatic Saigon cinnamon and brown sugar. Finished with a delicate glaze that melts into every warm, spiced layer for the ultimate comforting indulgence.

Long fermentation, good crust, open crumb. Everything you need, nothing you don't. Baked fresh each morning.

Soft enriched dough, real cinnamon sugar filling, pulled while still warm. Best eaten in the first hour. We're not sorry it's sticky.

Proper garlic butter, good bread, baked until the edges catch. The side dish that consistently outperforms whatever it's served with.

Sunflower seeds, flax, oats — the kind of loaf that's genuinely good for you and somehow also genuinely tastes good. Sliced fresh daily.

A buttery, flaky pastry filled with a well-seasoned mixed vegetable filling. The snack that disappears from the counter before we've had a chance to restock it.

Dimpled, olive-oil-soaked, scattered with Kalamata olives and fresh herbs. Goes with everything. Also very good on its own, torn and eaten warm.

A delectable fusion of vibrant pesto and rich Parmesan cheese, baked to perfection. Every slice is a burst of savory goodness, making it the perfect accompaniment to any meal or a delicious snack on its own.

Two batons of dark couverture chocolate folded into buttery laminated dough. The chocolate melts in the oven just enough. The rest of the work is yours.

Zesty lemon sponge with almond through the crumb and a sharp citrus glaze on top. The slice that goes best with an unhurried cup of tea.

Stone-ground whole wheat, long-proved, sliced thick. Honest bread, made the right way.

A folded, golden pastry pocket stuffed with seasoned vegetables and melted cheese. Substantial enough for a meal, dangerous enough to order twice.

Long-fermented sourdough with sunflower seeds, flax, and oats through the dough. A genuinely good loaf — the kind you slice thick and eat with very little on top.

Chewy cookies with pockets of Nutella and crushed hazelnut through the dough. Dangerously snackable. You've been warned.

A deep, golden quiche with creamy chicken and smoked filling in a short pastry shell. Served warm or cold — both versions make an equally strong case for themselves.

Brown butter, dark caramel, a slightly sticky crumb. The kind of slice that disappears from the box before anyone thinks to offer it around.

A golden, folded pizza pocket stuffed with spiced chicken filling and melted cheese. Crisp on the outside, impossibly good on the inside.

Two batons of dark couverture chocolate folded into buttery laminated dough. The chocolate melts in the oven just enough. The rest of the work is yours.

Earthy mushrooms and fresh spinach in a creamy, set custard filling inside a buttery short crust. The vegetarian quiche that doesn't feel like a concession.