The whole counter

Bread

Seventy two hours of slow fermentation. Deep tangy crumb, crackling crust, nothing in it but flour, water and salt.

Bread

Shaped by hand every morning and baked straight onto the stone. Best eaten within the hour, which is the point.

Bread

Six strand braid, enriched with egg and honey. Soft, faintly sweet, and the best toast you will ever make.

Bread

Dark, dense and malty. Cut it thin, put butter on it, do not overthink it.

Bread

Sunflower, flax, sesame and millet through a soft wheat crumb. Our most useful loaf.

Bread

A tight, tender sandwich loaf with a whisper of a crust. Built for the job.

Cakes

Four layers of dark chocolate sponge and a ganache that sets just soft. Sold by the slice.

Cakes

Baked slow in a water bath on a brown butter base. Plain on purpose.

Cakes

The same cheesecake under blackberries, blueberries and redcurrants in their own syrup.

Cakes

A tight lemon loaf soaked in syrup while warm, then iced. Sharp enough to be interesting.

Cakes

Madagascar vanilla sponge, Swiss meringue buttercream, sprinkles because it would be sad without them.

Cakes

Underbaked on purpose. Dense, glossy topped, closer to truffle than cake.

Cakes

Choux baked until properly dry, filled with crème pâtissière, dipped in dark chocolate.

Cakes

Sweet pastry, vanilla crème pâtissière, whatever fruit is worth buying that week.

Cakes

The same tart, made small, so you can have one without committing to an afternoon.

Cookies

Rested for a day and a half before baking, which is the whole trick. Crisp edge, soft middle.

Cookies

Almond shells with a raspberry buttercream. Fragile on purpose.

Cookies

Twice baked with almonds and dipped halfway in dark chocolate. Made for coffee.

Cookies

Buttery shortbread with a well of raspberry jam. An old recipe and a good one.

Cookies

Toasted coconut bound with egg white and nothing else. Chewy through the middle.

Pastries

Twenty seven layers of French butter, laminated over two days. Shatters when you look at it.

Pastries

The same dough as the croissant, wrapped around two batons of dark chocolate.

Pastries

Yesterday’s croissant, split and filled with frangipane, baked again and dusted with sugar. Better the second time.

Pastries

Soft enriched dough, a great deal of cinnamon butter, cream cheese glaze poured while warm.

Pastries

Laminated pastry with vanilla custard and sour cherries that cut through all that butter.

Pastries

Croissant offcuts rolled in cinnamon sugar and twisted. Nothing wasted, nothing worse for it.

Pastries

Cold butter, buttermilk, a light hand. Split it, do not slice it.

Pastries

More blueberry than muffin, with a coarse sugar top that cracks.

Pastries

Raised overnight, fried to order, glazed while still too hot to hold.