36-hour slow-fermented heritage grains, cultured butter viennoiserie, and light-roast single origin pour-overs crafted in our open Covent Garden bakehouse.
Loaves and viennoiserie come out of the hearth in calibrated waves from dawn until early afternoon.
Swedish braided sweet bun, crushed green cardamom seeds, pearl sugar.
Crisp dark caramel crust, tender open crumb, cold-fermented wild starter.
Sicilian pistachio frangipane, toasted emerald flakes, fleur de sel syrup.
Custard-soft center, caramelized bitter crust, served with sour cherry compote.
Roasted weekly on our custom 15kg Giesen roaster. Sourced directly from partner cooperative washing stations.
Clean jasmine aromatics, sweet candied bergamot, and ripe yellow peach finish. Ideal for Chemex and V60.
Intense passionfruit nectar, wildflower honeycomb sweetness, and silky lemon curd acidity.
Our house espresso cornerstone. Dark Belgian chocolate ganache, roasted hazelnut praline, and brown sugar.
Join Head Baker Clara Lindqvist for intimate hands-on Saturday workshops covering wild fermentation, sourdough shaping, and latte art pouring.
Starter feeding rituals, dough hydration maths, banneton scoring and Dutch oven baking.
Butter block lamination, precision dough sheeting, proofing kinetics and golden glaze techniques.
Sensory wheel tasting, grind size extraction calibration, micro-foam texturing and swan art.