The menu
Everything we bake,
every day.
Two bakes daily — the first from 6am, the second around noon. The case changes with the season and the mood of the kitchen, so think of this as a faithful sketch rather than a contract.
01 — Viennoiserie
The morning case
Laminated overnight, baked at dawn. Best eaten within the hour — which is exactly the idea.
Thirty-six layers of cultured butter, a shatter-crisp shell, an open honeycomb crumb.
Two batons of 64% dark chocolate folded into the same butter dough.
Crème pâtissière and rum-soaked raisins, spiralled and glazed.
Spiced apple compote in puff pastry, scored by hand.
02 — Pâtisserie
Macarons & petits fours
Piped, rested a full day, and filled to order. Sold singly or by the box.
Pistachio, raspberry, salted caramel, vanilla, dark chocolate, rose-lychee.
Twelve, your choice or our pick of the day, in a ribboned box.
Choux piped long, filled with crème, glazed in fondant.
Two choux stacked, crème pâtissière, a collar of buttercream.
03 — Tartes & Pies
Tartes & tartelettes
Pâte sucrée pressed by hand, blind-baked, filled the morning they're sold.
Whatever's ripe — stone fruit, berries, figs — over vanilla crème.
Sharp lemon curd, torched meringue, a sablé Breton base.
Apples caramelised slowly, baked upside-down, served the right way up.
Any of the above as a full tart. Two days' notice, please.
04 — Gâteaux
Cakes for the table
By the slice in the case, or whole to order for the days that deserve one.
Génoise, vanilla mousseline, a wall of split strawberries.
Almond joconde soaked in coffee, ganache, and coffee buttercream.
Dense, dark, barely sweet — built for a strong espresso.
Two or three tiers, your flavours, hand-finished. From the catering page.
05 — Biscuits
Biscuits & sablés
06 — Les Pains
Bread, the daily loaves
Want it set aside?
Reserve anything on this page and we'll have it boxed and waiting at the counter — no queue, no guesswork.
Reserve or order ahead