Comptoir Gourmand Patisserie

23/10/2026

Rain on the sign. Banoffee on the menu.

Meet the Banoffee Brioche, new at Comptoir.
Caramel custard. Vanilla cream. Chocolate crumb. Caramelised banana.

Friday to Sunday. All sites.

22/10/2026

What goes into Comptoir’s famous Almond Croissant?

In this episode of Layer by Layer, Carolina walks us through the process, from the first fold to the final dusting of almonds.

Every layer, shown in full. Watch now.

21/10/2026

Behind the lens. A peek at our latest product shoot for some new launches. You’ll find them all to order on our website, from our sharing quiche and salad boxes to the croissant de nata bundle. Head to our website via link in bio.

19/10/2026

Buns buns buns.

Still thinking about Bermondsey Festival this time last month. Ten different flavours, trays and trays of buns, and a very busy kitchen making it all happen.

If you came down on the day, which one was your favourite? Tell us below

17/10/2026

Saturday mornings at Comptoir are feeling extra cozy. Dried flowers, pumpkins on every shelf, and a warm spot at the bar with your name on it. Come on through, we’ll keep the coffee and pastries coming.

16/10/2026

The croissant. Buttery, flaky, fresh every morning. The simple things, done right.

Comptoir is a family-run bakery. Always has been. And Redouan has been part of that family from the very beginning.

A croissant legend in his own right.

12/10/2026

The art is in the process.
Every detail, every step.

That’s how we work at Comptoir. Nothing rushed, nothing overlooked, just made with care from start to finish.

12/10/2026

Monday morning. The team is already at it.
Icing, finishing, getting everything ready before the doors open. This is what your Monday looks like before you arrive.
Come on through 🥐
📍 Comptoir Bakery, all sites.

05/10/2026

Maltby Street just got its Autumn makeover. Come on by, grab a seat, get some work done or catch up with a friend, all with the best French pastry South of the river.

30/09/2026

Fresh from the oven, straight to you.

From classic chocolate chip to our seasonal favourites, our cookies are baked daily and ready to grab whenever the craving hits. See all our flavours at every Comptoir site.

Come and get yours while they’re warm.

29/09/2026

Warm & toasty mornings are officially here, and we can’t think of a better way to enjoy them.

Meet our Tiramisu Bun: soft brioche filled with crème pâtissière made with Monmouth Coffee Company then finished with icing and a dusting of chocolate. Pair it with a flat white and you’ve got the perfect start to a chilly autumn day.

Available now at all our sites. Come and get yours.

26/09/2026

Meet the Makers: Bermondsey Gut Kimchi

Meet J-Min and Min, the two women behind Bermondsey Gut Kimchi, and one of our favourite people to work with. They make Seoul-style kimchi the traditional way: unpasteurised, naturally fermented, no added sugar, and just enough salt to let time do the rest.

Here’s the thing, neither of them planned any of this. They both came from the fashion world, working in editorial and design, and the kimchi started as something they made just for themselves. It was only when their colleagues tasted it and kept asking for more that they realised they might be onto something. “I wouldn’t think anyone would pay for it,” J-Min laughs. “But when our colleagues saw it, they immediately wanted to buy it.” Seven months later, with zero food industry experience between them, they became the first and only kimchi trader at Borough Market.

What keeps them going isn’t the business milestones, it’s the people. The regulars at their stall, the conversations, the customers who tell them, “I don’t like kimchi, but I like yours.” Two women who moved here with no connections, no food background, and built a community one market stall at a time.

At Comptoir, we’ve always believed our staff, our teams, and our suppliers are all part of one family. Stories like J-Min and Min’s are exactly why we started this series, because the people behind what we sell deserve to be known, not just the products themselves.

You can find their kimchi in our Kimchi Noodle Salad, every Wednesday, across our sites.

25/09/2026

Prep is where it all comes together. Rolling, shaping, getting everything ready for the oven. Not the glamorous part, but it’s where the good stuff actually happens.

21/09/2026

That’s a wrap on

What an incredible day it was, thank you to everyone who came through, tried our French pastries, grabbed a sweet or savoury bun from Buns & Bubbles, or kicked back with a pint and pizza in the park.

From the whole team at Comptoir, we’re so grateful. See you next year.

19/09/2026

18/09/2026

Bermondsey festival!

Tomorrow from 11am, come and find us right outside our Bermondsey shop, where you’ll find all our famous French pastries. And right opposite, our new Buns and Bubbles stand is serving up all our new sweet and savoury buns alongside glasses of fizz.

Come on down to Bermondsey Festival, see you there!

16/09/2026

Every great bake starts here.
Hands in the dough, no shortcuts.

14/09/2026

Can you spot our new product? 👀

Hint: it’s chocolat. It’s crème pâtissière. It’s magnifique.

Say bonjour to the Croissant de Nata au Chocolat, our famous croissant base filled with the most decadent chocolate custard you’ll ever meet.

Out now at all our sites.