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Bread, butter, time
Our starter has been alive since 2013, the dough is fermented for sixteen hours, and the loaves go in at five — which is why the queue moves but rarely shrinks. We mill some of our own grain, our butter is from a single farm in Normandy, and the croissants are folded by hand on a marble table cold to the touch.
It is a small front-of-house with three tables for a coffee and a cinnamon bun, a chiller of patisserie boxes for collection, and a back room where the cake-decorator works to your appointment. We open at seven, sell out by two on a good day, and take orders for special breads, party platters and wedding cakes through the website.
Opening Hours
Sourdough, viennoiserie and cakes
Long-fermented bread, hand-folded laminated pastries, patisserie and cakes for every occasion.
Stone-milled wheat with a touch of rye and spelt, fermented sixteen hours, baked dark with a thin shattering crust.
Hand-folded with French butter, twenty-four hour cold proof and baked dark — the way they should be.
Two croissants, two pains au chocolat and two seasonal — kouign amann in summer, pain aux raisins in winter, a daily surprise.
Genoise sponge, Italian buttercream and a seasonal fruit filling — chocolate, vanilla, lemon-poppy or hazelnut praline.
Three tiers, smooth buttercream or naked finish, fresh flowers from a florist of your choice — comes with a tasting.
Two of you in the kitchen, a starter to take home, two shaped loaves and a sandwich for lunch.
Our Prices
Quality services at fair prices.
« Good bread takes time. Plan the rest of your day around it. »
Our Work
Visit Us
Don't hesitate to get in touch.