Fruit Danish With creme patissière and fruits that change with the seasons. Favourites include rhubarb, blackcurrant or poached quince.

Fruit Danish

With creme patissière and fruits that change with the seasons. Favourites include rhubarb, blackcurrant or poached quince.

Almond Croissant 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!

Almond Croissant

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!

Bakewell Tart Crisp pastry, fluffy frangipane, bakery jam.

Bakewell Tart

Crisp pastry, fluffy frangipane, bakery jam.

 
Pain Au Chocolat 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.

Pain Au Chocolat

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.

Butter Bread 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.

Butter Bread

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.

Cheesy thing With Gruyere from Mons, paprika, sesame and caraway seeds.

Cheesy thing

With Gruyere from Mons, paprika, sesame and caraway seeds.

 
Parma Rose Rolled up with Parma Ham that aged for 36 months from our neighbours The Ham & Cheese Co. 

Parma Rose

Rolled up with Parma Ham that aged for 36 months from our neighbours The Ham & Cheese Co. 

Shortbread 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.

Shortbread

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.

Brownies 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.

Brownies

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.

 
Croissant 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.

Croissant

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.

Kougin Amann Our version of the classic Breton pastry hyped with all the best bits: butter, sugar and salt.

Kougin Amann

Our version of the classic Breton pastry hyped with all the best bits: butter, sugar and salt.

Pan Au Raisin With crème patissière and tea-soaked raisins. It's hard to chose between the crispy edge and the squidgy custard middle.

Pan Au Raisin

With crème patissière and tea-soaked raisins. It's hard to chose between the crispy edge and the squidgy custard middle.

 

How we make our pastries