Baked twice a day. When a bake is gone, it’s gone — preorder the seasonal ones while you can.
15 bakes
Our bread. 36-hour cold ferment, stone-milled flour, blistered crust.
Dark, dense, deeply caraway. Built for butter and long lunches.
Rye, wheat and a fistful of seeds. The one that keeps you full.
Crisp, airy, nothing else in it. Baked all morning, gone by afternoon.
Eighty-one layers of cultured butter. The honeycomb is not a style choice.
The Breton caramel pastry. Glazed in butter and brown sugar, dangerously good.
A twisted, cardamom-scented roll. Our nod to the north.
Dark chocolate batons rolled through the same eighty-one layers.
Burnt on purpose, molten in the middle. The only way to do it.
Bright, herbal, impossibly moist. Olive oil does the heavy lifting.
Dense, fudgy, no flour in sight. For people who mean it.
Shell-shaped, lemon-scented, buttery. The one from the book.
Cast-iron moulds, toasted almonds, brown-butter centers.
Seasonal. Rosewater cream, crushed pistachio, a dusting of pink.
Honey caramel, roasted hazelnuts, a crisp shell. Sold out for today.
