[Photo: cinnamon bun]
Cinnamon buns
Pillowy, sticky, heavy on the cinnamon. Our bestseller — they usually go before 10.
Our bakes
What we bake
Everything's made by hand in small batches. We're usually sold out of something by midday — that's how you know it's fresh.
Pastries
Morning bakes
[Photo: almond croissant]
Almond croissants
Laminated, filled with frangipane, topped with flaked almonds. Available gluten-free.
[Photo: pain au chocolat]
Pain au chocolat
Dark chocolate batons in a buttery, shattering crumb. As good as it gets.
Bread
Daily loaves
[Photo: sourdough loaf]
Overnight sourdough
White and wholemeal options. Cold-proved for 18 hours, baked in the cast-iron. Crusty, open crumb.
[Photo: seedy bloomer]
Seedy bloomer
Pumpkin, sunflower, linseed and sesame. Dense, hearty, excellent toasted. Gluten-free version available.
[Photo: focaccia]
Focaccia
Rosemary and sea salt on a high-hydration dough. Changes seasonally — tomato & olive in summer, sage in winter.
Gluten-free
Everyone eats
We keep a dedicated gluten-free prep area and use separate equipment. These are regulars in our GF rotation:
[Photo: GF almond croissant]
GF
Almond croissant
Same frangipane filling, GF pastry that actually flakes. Nobody believes it's gluten-free.
[Photo: lemon polenta cake]
GF
Lemon & polenta cake
Dense, citrusy, with a syrup soak that keeps it moist for days. Naturally gluten-free.
[Photo: GF seedy bloomer]
GF
Seedy bloomer (GF)
Our hearty seed loaf, made with a GF flour blend. Tastes like proper bread, because it is.
Seasonal
What's good right now
We change our bake sheet with the seasons. In autumn you'll find spiced apple danishes, squash & sage focaccia, and dark rye loaves. Follow us on Instagram for what's coming out of the oven each morning.