The Boutique

A curated celebration box of six signature pastries, wrapped in ivory and gold. Only for opening week.

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

Golden, honeycomb-crumbed croissants straight from the dawn bake, sold by the piece or the tray.

Two batons of dark Valrhona chocolate folded into buttery viennoiserie.

Butter croissant split warm and layered with aged cheddar and smoked turkey.

Thick, chewy cookies in chocolate chip, pistachio and double chocolate — baked fresh each afternoon.

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

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

Golden-edged cookies with pools of dark chocolate and a soft centre.

Pocket-sized swirled brioche, baked in golden cases — the perfect breakfast bite.

Tall, tender muffins in chocolate, blueberry and cranberry, baked in gold cases every morning.

A jar of mini cocoa cookies served with a pot of warm chocolate sauce for dipping.

Slow-proofed brioche swirled with cinnamon butter, glazed and showered with toasted almonds.

Buttery danish pastries crowned with fig, apricot, blueberry or mango and a mirror glaze.

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

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

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

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

Our morning ritual for little ones: mini fino rolls and bagels made with 100% whole grains, filled fresh each dawn and packed with fruit and crudités.

Built for the road and the Red Sea: baguette sandwiches, a savoury roll, crisp cucumber and a sweet finish, sealed fresh for the journey.

Feather-light brioche enriched with butter and fresh milk; also baked with chocolate or whole grain.

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

A braided brioche crown filled with melted cheese, sesame and herbs — made to be torn and shared.

Bite-sized pizzas on sourdough base with mozzarella, peppers, olives and mushrooms. Sold per kilo.

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

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

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

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

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

Thin, snapping crackers of whole grain and cumin, tied in linen — made for cheese boards.

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

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

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

Pillowy sub loaves baked to order — the base of every great sandwich.

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

Layers of buttery croissant soaked in almond cream and baked until caramelised at the edges.

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

A tender English loaf cake veiled in vanilla glaze and flaked almonds. Keeps beautifully for days.

Dark chocolate oat cake sweetened with dates and studded with walnuts — no refined sugar.

Warm chocolate cake under swirls of cream and caramel, finished with chocolate chips.

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