Everything in
the case today.

Thirty-six layers of cultured French butter, folded by hand over three days.

Two batons of 64% dark chocolate wrapped in the same laminated dough.

Our flagship wild-yeast sourdough — a 36-hour cold ferment.

Vanilla crème pâtissière in a sablé shell under whatever's ripe.

Almond shells with a soft chew — six rotating flavours.

Choux piped long, filled with dark-chocolate crème, glazed to a mirror.

Laminated dough rolled in cinnamon sugar, baked in a ring until caramelised.

Brown-butter sponge under a cloud of vanilla-bean buttercream.

A slice of our signature berry layer cake — the namesake bake.