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: cinnamon bun]

Cinnamon buns

Pillowy, sticky, heavy on the cinnamon. Our bestseller — they usually go before 10.

[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: overnight sourdough]

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.