Our menu
Viennoiserie and pastry come first. Around them: cakes and tarts, bread, and catering for the office.
Viennoiserie and pastry
Laminated dough, folded and shaped by hand. It’s also what we teach in our classes.
CroissantCrisp, flaky layers around a soft, open crumb.
Pain au chocolatCroissant dough rolled around bars of dark chocolate.
Pain suissePastry cream and chocolate chips in laminated dough.
Kouign amannButter and sugar folded in, caramelized in the oven.
Cardamom bunTwisted with cardamom and sugar, Scandinavian style.
Seasonal flavorsOur rotating pastry, made with what’s best each season.
Cakes and tarts
For celebrations, dessert tables and the coffee break.
Tarts
Crisp butter crusts with cream and fruit, and puff pastry: mille‑feuille and pithivier.
Meyer lemon tartMeyer lemon cream in a crisp butter crust.
Raspberry cream tartPiped vanilla cream and raspberries on a crisp, sandy crust.
Mille-feuilleCaramelised puff pastry layered with vanilla cream, finished with fresh berries.
PithivierPuff pastry, filled, glazed and scored in a spiral.
Entremets
Layered mousse cakes for celebrations and dessert tables.
Chocolate and hazelnutDark chocolate mousse on a hazelnut praline crunch.
FraisierFresh strawberries and vanilla bean mousseline on sponge, in season.
Passion fruit and coconutCoconut mousse under a bright passion fruit glaze.
Cakes and cookies
Cakes for celebrations and coffee breaks, and cookies for the office.
Chocolate babkaBraided yeast dough rolled with dark chocolate.
Polish cheesecakeSernik: baked farmer’s cheese on a shortcrust base.
FinanciersBrown butter and almond, crisp at the edges.
Chocolate chip cookiesThin and crisp at the edge, chewy in the middle, with dark chocolate and sea salt.
Bread
French classics, and breads from the bakeries we worked in across Europe.
Country sourdoughNaturally leavened, with a deep, crackling crust.
BaguetteThin, crisp crust and an open crumb.
Rye breadDense, dark sourdough rye.
Swiss ZopfA braided butter bread for breakfast.
Catering
Alongside the pastries, for working lunches, launches and offsites.
Savory specials
Changing with the season.
Ham and Gruyère croissantCroissant dough with ham and melted Gruyère.
Leek and Gruyère quicheSoft leeks in a Gruyère custard.
Premium sandwiches
For working lunches and offsites.
Jambon-beurreHam and good butter on a fresh baguette.
Mozzarella focacciaFresh mozzarella, tomato and basil.
Salads
Seasonal salads, from leafy greens to grains.
Farro and roasted squashWith greens, toasted seeds and pecorino.
Our pastries contain wheat and milk, most contain eggs, and some contain nuts. Ask us for the full list for anything you order.
The box
Sealed at our bakery, with a handwritten line for who it’s for and the date. Co-branded with your logo on request.
