The Boutique

Laminated over three days with French butter for a shattering, honeyed crust.

Two batons of dark Valrhona chocolate folded into buttery viennoiserie.

Long fermentation, blistered crust, open and airy crumb. Baked twice daily.

Mascarpone cream, espresso-soaked savoiardi and a veil of bitter cocoa.

Crisp shells filled to order with sweet ricotta and candied orange.

Choux pastry, vanilla crème pâtissière, mirror-glossy chocolate glaze.

Sablé shell, vanilla cream and fruit selected at the market that morning.

Slow-baked, silken and gently caramelised on a butter biscuit base.

Thirty-six hour levain, deep caramel crust, faintly tangy crumb.

Six layers of dark chocolate sponge and ganache. Our house celebration cake.

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.

Pillow-soft Italian doughnuts filled with chocolate, pistachio or vanilla pastry cream.

Classic, chocolate or caramel cinnamon rolls, glazed warm. Add pecans for 50.