Bakery & coffee bar — Orchard Row, London
Baked in the small hours.
Sourdough, laminated pastry and slow coffee, made overnight by two bakers and one stubborn oven. Doors open at seven. We close when the last bun goes.
Fresh out 07:00 — croissants
09:30 — cardamom buns
12:00 — focaccia
15:00 — brown butter cookies
Order ahead for pick-up
Dogs welcome
On the counter today
VG vegan · V vegetarian · GF gluten free · N contains nuts
Pastry
Croissant
3.40
48-hour laminated dough and French butter. Nothing else.
Out 07:00 · 10:30
V
Pain au chocolat
3.70
Two batons of dark chocolate in croissant dough.
Out 07:00 · 10:30
V
Cardamom bun
3.90
Swedish-style knot with ground cardamom and pearl sugar.
Out 09:30
V
Pear & brown butter danish
4.60
Poached pear, brown butter custard, laminated over two days.
Out 08:00
V
Morning bun
3.80
Croissant dough rolled with orange zest and cinnamon sugar.
Out 07:30
V
Sold out
Almond croissant
4.20
Yesterday's croissant, frangipane and toasted almonds.
Out 09:00
V
N
Raspberry financier
3.20
Buckwheat and almond, nutty and barely sweet.
Out 11:00
V
GF
N
New
Brown butter cookie
2.90
Brown butter, dark chocolate and flaky salt. Best warm.
Out 15:00
V
Bread
Country sourdough
6.20
Our everyday loaf: 20% whole wheat, dark crust, open crumb.
Out 07:00 · 12:00
VG
Seeded sourdough
6.80
Three-day ferment with sunflower, pumpkin, flax and sesame.
Out 07:00
VG
Focaccia slice
3.50
Olive oil, sea salt and rosemary, topped differently daily.
Out 12:00 · 15:00
VG
Kitchen
Toast & cultured butter
4.00
Two thick slices of country sourdough, cultured butter, salt.
V
Eggs on toast
8.50
Soft-scrambled free-range eggs and chives on seeded sourdough.
V
Squash on toast
9.50
Roast squash, whipped ricotta, chilli honey and crisp sage.
V
Granola bowl
7.50
House granola, thick yoghurt, poached pear and honey.
V
N
Ham & Comté toastie
9.00
Sourdough, ham, aged Comté and mustard butter.
Sausage roll
4.50
Free-range pork and fennel in rough puff pastry.
Out 10:30
Coffee
Espresso
2.80
Flat white
3.80
Cappuccino
3.70
Filter coffee
3.20
Long black
3.20
Mocha
4.30
Sold out means sold out. We write the board at 6:45 every morning and ask about allergens at the counter.
This season
Pear & brown butter danish
Poached pear, brown butter custard, laminated over two days.
4.60
On the counter while the season lasts. Ask us what’s next.
Seasonal
How the small hours go
03:30
Ovens on
The first sourdough goes in while the street is still asleep.
05:00
Shaping
Croissant dough, laminated yesterday, is cut and rolled by hand.
06:45
The board
We write up what came out right. If it didn’t, it doesn’t go on.
07:00
Doors
Doors open, coffee on. Regulars first, by habit rather than rule.
15:00
Last batch
Cookies and a second focaccia. After that, what’s left is what’s left.
05:00 · Shaping
03:30 · Ovens on
14
Sourdough school
Sat 14 Nov · 17:30–20:30
75 · starter included
8 places
Details →
21
Croissant class
Sat 21 Nov · 17:30–21:30
95 · a dozen to take home
6 places
Details →
26
Coffee cupping with our roaster
Thu 26 Nov · 18:30–20:00
Free · book ahead
12 places
Details →
Nothing booked right now? The Sunday Loaf hears first.
Come by
14 Orchard Row, London E8
Two minutes from the canal, five from the station.
Seats 24 inside and 10 on the bench outside
Step-free entrance and toilet
Dogs welcome, water bowl by the door
Card and phone payments only
No laptops at weekends, so everyone gets a seat
Opening hours
| Monday–Friday | 07:00–18:00 |
|---|---|
| Saturday | 08:00–17:00 |
| Sunday | 09:00–15:00 |
Office mornings & wholesale
Pastry boxes for your team by 8am, and our sourdough on your restaurant’s tables.
The Sunday Loaf
One short email every Friday: the weekend bake list, new classes and the odd recipe. No offers, no noise.
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