Today's menu
Everything we pull from the oven before noon.
Updated daily. Quantities are limited — when it's gone, it's gone. Saturdays sell out fastest.
Breads
Country Sourdough
72-hour wild fermentation, blistered crust.
Seeded Rye
Caraway, fennel, sunflower and flax.
Olive & Rosemary Fougasse
Provençal olives and fleur de sel.
Pain de Campagne
Mixed flours, overnight retard.
Baguette Tradition
Made with T65 flour, only on weekdays.
Viennoiserie
Beurre AOP Croissant
Charentes-Poitou butter, 81 layers.
Pain au Chocolat
Two batons of 70% cacao.
Pain aux Raisins
Vanilla pastry cream, rum-soaked raisins.
Brioche Feuilletée
Caramelised sugar, soft crumb.
Almond Croissant
Frangipane filling, toasted almonds.
Pâtisserie
Tarte au Citron
Sablé breton, torched meringue.
Mille-feuille
Caramelised puff, vanilla diplomat.
Paris-Brest
Hazelnut praliné cream, choux ring.
Financier Pistache
Brown butter, almond, pistachio.
Éclair au Café
Coffee pâtissière cream, dark glaze.
To eat in
Baguette, butter & jam
Sourdough, Bordier butter, seasonal jam.
Tartine Avocat
Country loaf, smashed avocado, seeds.
Croque Monsieur
Brioche, Comté, Parisian ham.
Parisian Breakfast
Croissant, pain au chocolat, juice, coffee.
Planning a special order?
Wedding cakes, celebration platters, wholesale enquiries — get in touch and we'll bake something memorable.
Get in touch