28/08/2026
A few old favourites, and something new for the weekend.
We’ve been busy baking for Saturday, with a long-awaited favourite making its return, a new seasonal danish, and plenty of the things you know and love.
Mocha twice-baked croissants are back, alongside rhubarb & spiced sago danishes and our pistachio croissants.
We’ve made plenty for tomorrow, but everything is still made in small batches — and some things tend to disappear rather quickly.
If you’ve been meaning to stop by, Saturday is a good day for it.
See you in the morning.
The long-awaited return.
Mocha twice-baked croissants are back.
Our flaky pain au chocolat is filled with coffee syrup and melting chocolate frangipane, then finished with whipped coffee & white chocolate ganache.
Crisp pastry, fudgy chocolate and plenty of coffee — somewhere between a molten brownie and a really good morning coffee.
It’s been a while.
Something new for the weekend.
Rhubarb & spiced sago pudding, tucked into our flaky croissant pastry.
The sago is gently spiced with ginger, star anise, cardamom, cinnamon and vanilla, balanced with tart seasonal rhubarb.
Warm, fragrant and quietly comforting.
A new one for Saturday.
And a familiar favourite.
Our pistachio croissants will be back in the cabinet this Saturday.
Flaky croissant pastry, pistachio frangipane and roasted pistachios.
One we make regularly, but always in fairly small numbers — and usually one of the first to go.
If pistachio is your thing, you know what to do.
