Fresh Bakery

Twelve almond shells in the flavours of the season, boxed in ivory and gold.

A dark, velvet-crema roast pulled short, the way Milan takes it.

A dark, wholegrain levain loaf with a deeply caramelised crust and a moist, nutty crumb.

Slow-fermented sourdough folded with aged cheddar and green olives. Baked to order.

Stone-milled rye flour, long fermentation, dense and aromatic with a faint sweetness.

Hand-rolled sourdough bagels, boiled then baked, finished with a seed crust. Bag of five.

Rye flour bagel crowned with mixed grains, sesame and pumpkin seeds.

Sourdough focaccia with cherry tomatoes, olives, thyme and a generous pour of olive oil.

Ciabatta filled with smoked salmon, crab batons and crisp lettuce.

Bagel filled with tuna, sweet corn, coloured peppers, red onion and cheese.