Pastries

The pastry side of the counter starts before the shop opens. Croissant dough is laminated the day before and baked from seven in the morning; danishes, financiers, palmiers and cinnamon twists follow through the morning; cookies are baked in small batches so there is something warm most of the day.

Butter, eggs and flour do most of the work. We do not use pre-made fillings — the fruit compotes, frangipane and chocolate ganache are cooked in our kitchen and used within a couple of days.

Weekend mornings sell out fastest. If you need a tray for a meeting or a family breakfast, order it a day ahead and it will be boxed and ready at the time you ask for.

The morning schedule

Laminated dough is made the day before, rested overnight, and shaped first thing. Croissants go into the oven before seven, danishes follow, then the small cakes and cookies through the morning. Everything is baked in batches rather than all at once, so there is something recently out of the oven for most of the day.

What we make

Plain and almond croissants, seasonal fruit danishes, caramelised apple turnovers, financiers, palmiers, cinnamon twists, dipped shortbread and moon cookies, ginger stars at the end of the year, and the mega cookies that disappear before lunch. Fillings, compotes and ganache are all made here.

Trays and boxes

For a meeting, a class or a family breakfast, order a tray a day ahead. We will put together a mix of sweet and buttery, box it and have it ready at the time you ask for. Cookie boxes are made up in any size and make an easier gift than flowers.

Keeping them

Viennoiserie is a same-day product — that is not a marketing line, it is what butter and steam do overnight. If yesterday's croissant is still on the counter, five minutes in a hot oven will bring most of it back. Cookies and financiers hold for several days in a tin.