Products

Laminated dough, generous almond frangipane, toasted flaked almonds on top. The kind of croissant that makes you slow down and actually sit with your coffee.

Chunks of real apple folded into a cinnamon-spiced batter, baked until the top cracks just right. Tastes like autumn, feels like a hug.

A classic baked cheesecake with spiced apple compote and a buttery oat crumble on top. Tastes like your favourite apple pie decided to become something better. Requires 24 hrs prior order.

A Turkish delicacy with a twist - honey-soaked nut filling and crisp filo sheets meet a rich baked cheesecake base, fragrant with rose water and warm spice. A conversation piece before anyone's even tasted it. Requires 24 hrs prior order.

Ripe bananas, toasted walnuts, a dense-but-tender crumb that holds together beautifully with a smear of butter. The one loaf everyone asks us to bring back when it sells out.

Ripe banana cheesecake frosting, dark caramel, layered on a vanilla sponge base. Rich, silky, and just sweet enough to make you go back for one more forkful.

The banoffee pie you grew up loving, reimagined as a proper baked cheesecake. Caramelised banana, toffee, a golden baked top - all the comfort, none of the compromise. Requires 24 hrs prior order.

Made with imported Belgian couverture folded into a dense, silky baked base. Sets firm, slices clean, tastes like the real thing - because it is. Requires 24 hrs prior order.

Denser than a mousse, richer than a ganache — a chilled Belgian chocolate marquise that slices like velvet and melts the moment it hits the table. No flour, no fuss. Just chocolate, taken as seriously as it deserves.

A New York-style baked base with a generous fresh blueberry compote poured over the top. Tart, creamy, and exactly what a cheesecake should taste like. Requires 24 hrs prior order.

A lighter, eggless, no-bake cheesecake with a mousse-like texture and real blueberry compote on top. Refreshing enough for afternoon, indulgent enough for dessert.

Flaky pastry laminated the long way, filled with a cream cheese base and fresh blueberry compote. We make them in the morning. They're usually gone by noon.

Not the sad, dry kind. Fresh blueberries, a light crumb, sugar-crisped top. The benchmark we hold everything else to.

Fresh blueberries folded through vanilla sponge, finished with a buttery oat crumble. Sweet enough to be dessert, balanced enough to be breakfast.

Deliberately scorched on top, molten and custard-soft in the centre. No base, no apologies. The most honest cheesecake we make. Requires 24 hrs prior order.

Eighty-one layers of butter and dough. Shatteringly crisp on the outside, all honeycomb pull on the inside. Some things don't need improving.

Buttery macadamia nuts folded through a rich caramel cheesecake, baked until just set. The kind of combination that sounds like it shouldn't work and then absolutely does. Requires 24 hrs prior order.

Spiced carrot cake layers with creamy cheesecake and toasted walnuts through the middle. The best of both desserts, taking up the same amount of space on the plate.

Dark chocolate chips through every bite, not just at the top. A properly generous muffin — not a cupcake without frosting.

Layers of dark chocolate sponge with hazelnut praline cream and a glossy chocolate ganache finish. The Nutella you always wanted, but in formal wear.