Pastries

You loved our school cake, so here's a zesty twist: lemon school cake with a tangy lemon drizzle.

Crisp shortcrust, raspberry jam, almond frangipane and flaked almonds: a timeless teatime treat.

Our Fruit Danish is now square, with a soft vanilla cream and dark cherries on top.

Crisp golden pastry around a well seasoned plant based sausage filling, packed with herbs and spices.

Our puff pastry, a layer of Nutella and a hand twist. Crisp outside, soft and chocolatey inside.

Our New York roll with a creamy cappuccino centre, cappuccino buttercream and cappuccino crunch.

Layer after layer of our puff pastry wrapped around a real apple filling, baked until golden and crisp.

Flaky laminated pastry swirled with Marmite and a plant based cheese filling. A savoury best seller.

Twice baked, filled with almond frangipane and finished with flaked almonds. One of our best sellers.

The Fruit Danish is back on a croissant pastry base, with fresh strawberries and a silky lemon cream.

Soft cinnamon swirls, chocolate chip cookies and caramelised honeycomb croissants, ready in both shops this weekend.

Our signature croissant dough twisted into a cruffin, filled with salted caramel cream and drizzled with salted caramel.

We bake our donuts fresh every morning for a light, pillowy texture: chocolate, Biscoff, raspberry and jam.

A traditional Belgian Bun, done our way: croissant layered dough, soft icing and a glacé cherry on top.

Croissant dough shaped like a muffin and rolled in cinnamon sugar straight from the oven. Baked fresh at BEK in Southampton and Gosport.