The full menu.

Long-fermented over 20 hours with our 12-year-old starter. Open crumb, crackly crust, deeply savoury. Available plain or with mixed seeds.

Stone-milled rye and spelt, dense and subtly tangy. Slices beautifully. Exceptional with aged cheddar or good butter and a pinch of salt.

Enriched with local butter and eggs. Pillowy, golden, and impossibly soft. The ideal foundation for a very serious French toast.

Dimpled and bathed in good olive oil. Rosemary & flaked sea salt, or roasted tomato & olive. Served warm when available.

Ancient grain, mild nutty flavour, soft crumb. Sliced on request. A revelation between two slices of anything good.

Kalamata olives, rosemary, and thyme woven through our country dough. Aggressively good.

72-hour cold-laminated dough with 27 layers of French butter. Shatters on first bite, honeyed and warm inside. No apologies.

Day-old croissant soaked in rum syrup, filled and crowned with almond frangipane, toasted slivers, icing sugar. Worth saving room for.

Caramelised, flaky, a little sticky at the edges. Breton in origin, absolutely irresistible in execution. One is never enough.

Croissant dough rolled with cinnamon, orange zest, and brown sugar, baked in a muffin tin. Eaten warm, ideally with both hands.

Yeast-raised, fried in small batches. Filled with today's seasonal jam or vanilla custard. Ask at the counter — fillings change daily.

Our butter croissant filled with jambon, aged Gruyère, and a smear of Dijon. Baked until the cheese bubbles at the edges.

Tall, flaky, and golden. Aged cheddar and fresh chives. Served with cultured butter.

Three layers of vanilla bean sponge, Swiss meringue buttercream, house-made raspberry jam. Served at room temperature, as it should be.

Flourless, dense, intensely chocolatey. A thin layer of 70% ganache on top. Served with a dusting of cacao and crème fraîche.

Buttery pâte sablée, crème patissière, and market-fresh fruit arranged with care. The fruit changes weekly. Always beautiful, always good.

Warm, caramel-drenched, dense with Medjool dates. A scoop of clotted cream slowly melting on top. Served from 10 am.

Perfumed with bergamot, brightened with lemon zest, finished with a pale citrus glaze. A slice of this with your morning tea is a ritual worth keeping.

Brown butter, ground pistachios, a whisper of rosewater. Crisp at the edges, yielding at the centre. Two bites of something very good.

Double ristretto pulled short, topped with velvety microfoam. Our most-ordered drink for good reason. Available decaf.

Single origin, brewed to order via Kalita Wave. Ask our team what's pouring today — it's usually something interesting.

House-blended spice mix — cardamom, cinnamon, ginger, star anise, black pepper — steeped with oat milk, dusted with cinnamon.

Ceremonial grade matcha whisked with a splash of hot water, poured over ice with cold oat milk and a touch of local honey.

Made fresh each morning from whatever citrus is looking good at the market. Sparkling, lightly sweetened with raw cane sugar.

Free-form shortcrust with brown butter frangipane, local apple slices, cinnamon-sugar glaze. Rustic, gorgeous, and gone by midday.

Dense and fragrant with cardamom, nutmeg, and ginger. A seasonal staple that sells out by 9 am most mornings.

Rich honey custard in a dark shortcrust shell, loaded with toasted walnuts. Served warm with clotted cream.