Our baking recipes

Thick-cut toast, two soft eggs, cultured butter and a pinch of sea salt.

House-made granola, thick yoghurt, seasonal fruit and a drizzle of honey.

Slow-cooked oats, baked apple, toasted nuts and a swirl of cream.

Smashed avocado, whipped ricotta, chilli and lemon on toasted country loaf.

Eggs your way, roast tomato, mushrooms, greens and a generous slice of homemade sourdough.

Laminated over three days for that proper flaky, buttery crumb everyone loves.

Soft, sticky and best eaten warm straight from the oven — go for the corner piece.

Almond pastry with toasted flaked almonds and a light sugar glaze.

Two batons of dark chocolate folded into buttery layers.

A rustic free-form tart with whatever fruit is at its best right now.

Naturally leavened, blistered crust, open crumb. Take one home.

A bowl of the day's soup with warm buttered bread.

Slow-roast vegetables, whipped feta and herbs on house focaccia.

Leaves, grains, seeds and a bright lemon dressing.

Melted mature cheddar and caramelised onion on sourdough.

Our house blend, pulled short and sweet.

Double shot, silky steamed milk.

A rotating single origin, brewed by hand.

House-steeped spices, honey and your choice of milk.

Real dark chocolate, steamed milk, a little sea salt.

Quality cocoa, butter, and cream combined by hand. Nothing complicated.