Est. 2016 · Hartwell Village
Baked before
the lark sings.
A small French-leaning bakery on Lark Lane. Wild-yeast sourdough, hand-laminated viennoiserie and made-to-order cakes — pulled warm from the oven every single morning.
daily
Good things are slow,
and worth the wait.
We bake the way bakers did before shortcuts — a living levain instead of commercial yeast, butter folded by hand, doughs left to ferment overnight. It's slower, and a little stubborn, but it's the only way we know to make bread and pastry that actually tastes of something.
Slow by design
Every dough is fermented overnight or longer. Flavour takes time, and we let it.
Milled close to home
Our flour is stone-milled from regional grain. We know the farm and the harvest.
Made this morning
Nothing is frozen or held over. What's in the case was in the oven a few hours ago.
Today at the bakery
Custom cakes,
made just for the moment.
Birthdays, weddings, and the occasional Tuesday. Tell us the occasion, pick your sponge and filling, choose a pickup date — and we'll bake it fresh the morning you collect it.
- Six sponges, six fillings, endless pairings
- Just four days' notice for most cakes
- Tastings for weddings & large orders
The best croissant within fifty miles, and it isn't close.
Their berry layer cake is the reason I now have a standing Saturday plan.
A levain so good you'll consider it a personality trait.
The kettle's on at seven.
Find us at 42 Lark Lane in Hartwell Village. Grab a coffee, a croissant, and a seat by the window.
Plan your visit