Why Fresh, Quality Ingredients Make All the Difference

Good Bakes Start Before The Oven

Flour From People We Know

We buy our flour from a small mill that grinds to order. Fresh flour smells nutty and sweet, and it ferments more lively than a sack that has been sitting in a warehouse for months.

Butter Worth Tasting

Our pastries use a cultured butter with a higher fat content. It laminates more cleanly, browns more evenly and leaves a gentle tang that you notice in every flaky layer.

Seasonal Means Better

Fruit picked at its peak needs very little help. We sweeten it lightly and bake it gently, so a blueberry cheesecake tastes of blueberries rather than of sugar.

Eggs from free-range farms nearby give our custards a deeper colour and a richer flavour. They also hold air better, which keeps our sponges light and our cream puffs tall.

Why It Matters To You

You Can Taste The Difference

Simple ingredients have nowhere to hide. When the flour, butter and fruit are good, a croissant or a loaf needs nothing more than care and time to taste remarkable.

Fewer Additives, Shorter Lists

Because we start with fresh ingredients, we do not need preservatives or improvers. Ask us what is in any bake and the answer will always be a short, honest list.