Morning Goods

Our almond croissant is generously filled with almond frangipane and baked just once to retain the soft, buttery laminated layers.

Free-range eggs, the finest French butter and a long, slow fermentation make a bread that is soft, light and richly comforting.

A uniquely laminated brioche dough that was made to be pulled apart. Filled with a rich chocolate ganache.

A uniquely laminated brioche dough that was made to be pulled apart. Filled with brown sugar and warming cinnamon.

A classic for good reason: flaky, buttery and golden. Delicious on its own, or slathered in jam.

Medium size English Muffin made with an enriched bread dough and carefully griddled by hand. Our cushiony English muffins are the toast of the breakfast table.

Our croissant dough, shot through with a generous centre of dark, bitter-sweet chocolate.

Light and very aerated texture. Buttery – typical of chocolate and pistachio flavour.

Pastry and plump, sweet raisins wound into a characteristic snail shell. Available in mini or classic sizes.

The Portuguese classic and London delicacy du jour: a crisp, flaky pastry case carrying the sweet, velvety filling of a fresh custard made with free range eggs.

The British classic, delivered with sultanas or plain and baked with buttermilk and eggs.

Homemade Raspberry and Blueberry compote layered onto silky custard, wrapped in a flaky pastry case.

Traditional, artisanal American muffins flavoured with Lemon & Poppy Muffin, Chocolate Muffin, Raspberry & White Chocolate Muffin, Banoffee Muffin and Blueberry Muffin.

A modern take on our traditional pastries: swirl of pastry laced with warming cinnamon and sweet muscovado sugar.

Swirl of pastry laced with chocolate crème pat, which is then half dipped in chocolate and sprinkled with cocoa powder.