What We’re Baking This Season

A Menu That Follows The Market

Autumn Fruit, Baked Slowly

As the orchards turn, our pastry bench follows. Pears are poached until just tender, apples are sliced thin for tarts, and the last of the plums go into a jam we fold into Danish dough every morning.

Warmer Spices, Lighter Hands

Cinnamon, cardamom and a little nutmeg arrive with the cooler weather. We use them gently, so the butter and the fruit still lead and the spice only rounds out the finish.

New On The Counter

A brown-butter pear Danish joins the morning tray, with a crisp laminated base, a soft vanilla cream and a glaze brushed on while the pastry is still warm from the oven.

Our walnut rye returns for the season too. It is a darker, denser loaf with a tangy crumb that loves sharp cheese, honey and a pot of strong black coffee.

Plan Your Visit

Come Early For The Fruit Bakes

Seasonal pastries are baked in small batches and the first tray usually sells out before ten. If you have a favourite, arrive early or ask us to set one aside for you.

Order Ahead For Gatherings

Planning a weekend brunch or a family table? Send us your order a day ahead and we will bake it fresh, pack it carefully and have it ready at the counter.