The menu
Everything we bake and pour
Bakes change daily, so check today’s board for what’s out right now. Prices include service; there’s no tip jar.
House favourites
Croissant
48-hour laminated dough and French butter. Nothing else.
3.40
Country sourdough
Our everyday loaf: 20% whole wheat, dark crust, open crumb.
6.20
Cardamom bun
Swedish-style knot with ground cardamom and pearl sugar.
3.90
Pastry
Laminated, proved and baked here from 3:30am.
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
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
Long-fermented sourdough, out of the oven twice a day.
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
Dark rye
6.50
100% rye with toasted seeds. Baked Friday to Sunday.
VG
Kitchen
Breakfast until 11:30, then toasties until we run out.
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
Soup & bread
7.00
Changes daily: always vegan, always with a hunk of bread.
VG
Coffee
A seasonal espresso and a batch filter, roasted down the road.
Espresso
2.80
Seasonal single origin. Ask what's in the hopper.
VG
Flat white
3.80
Double ristretto with whole or oat milk.
V
Cappuccino
3.70
Espresso, steamed milk and a thick cap of foam.
V
Filter coffee
3.20
Batch brew, refreshed every hour.
VG
Long black
3.20
Double espresso over hot water.
VG
Mocha
4.30
Espresso, steamed milk and our dark chocolate ganache.
V
Tea & more
Loose-leaf tea, real hot chocolate and juice squeezed to order.
Loose-leaf tea
3.00
Breakfast, Earl Grey, green or fresh mint.
VG
Hot chocolate
4.00
Melted dark chocolate and whole milk. Thick.
V
Chai
3.90
Brewed here with whole spices; milk or oat.
V
Orange juice
3.50
Squeezed to order.
VG
Allergens
We bake with wheat, milk, eggs, nuts and sesame in one small kitchen, so we can’t promise anything is free from traces. Ask us and we’ll talk you through every item.
Skip the queue
Order ahead and collect from the counter.