Today's menu

Sixteen layers of French butter, laminated by hand. The reason we wake up at 4am.

Sticky, cinnamon-spiced and finished with a vanilla glaze. The weekend classic.

A Scandinavian-style knot with cracked cardamom and a pearl-sugar crunch.

Crisp edges, chewy middle, a deep nutty note from slow-browned butter. Our bestseller.

Caramelised Breton butter cake. Five hundred of these sell out before noon on Fridays.

Two batons of dark chocolate inside the same sixteen-layer dough.

A starter that's been alive since 2017. Open crumb, deep crust, worth every hour.

Dark rye with toasted seeds inside and out. Dense, honest, excellent with butter.

Crackling crust, irregular crumb, baked twice daily. Gone by 11am most days.

Burnt top, custardy centre. Our most-requested celebration cake, baked to order.

Pistachio sponge, rose buttercream, crushed nuts. Named after the shop, loved by everyone.

Torched meringue over a sharp lemon curd in a sandy pastry shell.