Our Sourdough range is 72 hours in the making, harnessing the long slow magic of natural fermentation. Sourdough bread is a millennia old technique involving fermentation of dough using naturally occurring lactobacilli & yeast. Sourdough bread is easier to digest, has more depth of flavour & better inherent keeping qualities over yeasted breads.
Straight from the collective mind of our award winning in house Patisserie Team we combine the technical skill of classical french patisserie with new and exciting flavour combinations. Our products change seasonally, offering a beautiful, elegant and downright delicious tasting experience.
Simple and perfect. Using 100% Estate Dairy cultured butter from the heart of Somerset to laminate our skillfully crisp pastries, we have created a range of Viennoiserie that would not be out of place in Paris' finest establishments. From classic Croissants & Pain aux Chocolate to our generously filled Almond Croissants we are rightfully proud of our pastry.