With creme patissière and fruits that change with the seasons. Favourites include rhubarb, blackcurrant or poached quince.
With a filling of almonds, butter and sugar, this was inspired by the fact that you couldn't ever find one that was almondy enough - this is!
Crisp pastry, fluffy frangipane, bakery jam.
with the addition of Valrhona chocolate sticks. The best bit is the "snout" that is made when the chocolate melts out of the ends during baking.
AKA croissant loaf. Bits of croissant dough formed in to a loaf. Great toasted with jam, in bread and butter pudding, or just eaten with yet more butter.
With Gruyere from Mons, paprika, sesame and caraway seeds.
Rolled up with Parma Ham that aged for 36 months from our neighbours The Ham & Cheese Co.
Made with 4 ingredients: organic flour; caster sugar; French butter and sea salt. In the bakery when we have our first coffee of the day at around 3am this is its best companion.
We pride ourselves on the dense richness of our brownies and use chocolates with a fermented bitter hint to counteract the sugar in the recipe.
The colour and the layers say it all. We use organic flour from Shipton mill, Lescure butter and long fermentation to create tasty, flakey, fluffy layers.
Our version of the classic Breton pastry hyped with all the best bits: butter, sugar and salt.
With crème patissière and tea-soaked raisins. It's hard to chose between the crispy edge and the squidgy custard middle.