Bread, croissants & pastries

Around twenty loaves, each slowly fermented from flour, water, salt and our own natural leaven. Nothing is rushed.

Pain au Levain

Our signature sourdough. A long, slow ferment gives an open, tender crumb and a deep, burnished crust.

SourdoughSignature

Baguette de Tradition

Made the traditional French way — crisp, crackling crust and a light, airy interior. Best eaten the day it is baked.

Classic

Pain de Campagne

A rustic country loaf blending wheat and rye for a fuller flavour and a satisfying, lasting crumb.

Rye blend

Seeded Wholemeal

Stoneground wholemeal flour worked through with toasted seeds — hearty, nutty and naturally leavened.

Wholemeal

Laminated by hand with butter, then proved slowly and baked to a shattering, golden finish.

Croissant au Beurre

Pure butter croissant, layered and folded by hand. Flaky, honeycombed inside, deeply caramelised outside.

Signature

Pain au Chocolat

The same laminated butter dough wrapped around two batons of dark chocolate.

Pain aux Raisins

A spiral of croissant dough, crème pâtissière and rum-soaked raisins, glazed to a soft shine.

Almond Croissant

Yesterday's croissant given a second life — filled with frangipane, baked again and dusted with sugar.

Patisserie made in small batches — the kind of thing you take home for someone, or quietly keep for yourself.

Tarte aux Pommes

Thinly sliced apple fanned over a crisp butter pastry, glazed and gently caramelised.

Canelé de Bordeaux

A small fluted cake with a dark, caramelised shell and a soft, custardy centre scented with vanilla.

Éclair au Chocolat

Choux pastry filled with chocolate crème pâtissière and finished with a glossy chocolate fondant.

Madeleines

Shell-shaped little cakes, baked fresh with a buttery crumb and a delicate lemon note.

A short, changing list that follows the calendar — galette in January, fruit tarts through summer, stollen at Christmas.

Galette des Rois

Our January galette — puff pastry filled with almond frangipane, hiding a single fève. Made for Epiphany.

January

Summer Fruit Tart

Crème pâtissière and seasonal Scottish berries on crisp pastry, made while the fruit is at its best.

Summer

Stollen

A festive loaf rich with dried fruit, marzipan and warm spice, dusted in snow-white sugar.

Christmas