Baked and brewed fresh each morning. The selection shifts a little with the seasons, so there's always a reason to come back.
Thick-cut toast, two soft eggs, cultured butter and a pinch of sea salt.
House-toasted granola, thick yoghurt, seasonal fruit and a drizzle of honey.
Slow-cooked oats, baked apple, toasted nuts and a swirl of cream.
Smashed avocado, whipped ricotta, chilli and lemon on toasted country loaf.
Eggs your way, roast tomato, mushrooms, greens and a generous slice of sourdough.
Laminated over three days for a proper flaky, buttery crumb.
Soft, sticky and best eaten warm — you'll want the corner piece.
Frangipane, toasted flaked almonds and a light sugar glaze.
Two batons of dark chocolate folded into buttery, flaky pastry layers.
A rustic free-form tart with whatever fresh fruit is at its peak right now.
Naturally leavened, blistered crust, open crumb. Take one home.
A slice of today's homemade cake with your choice of loose-leaf tea.
Fluffy sponge cake layered with fresh whipped cream and seasonal berries.
Rich, fudgy chocolate brownie swirled with our house-made salted caramel.
Buttery pastry shell, tangy lemon curd, pillowy toasted meringue.
Our signature blend, pulled short and bold.
Cappuccino
Double shot with velvety steamed milk and foam.
Single origin pour-over
Chai hot chocolate
Whipped fresh in small batches with real butter and Madagascar vanilla. Pure and simple.
First time here? Start with these three — they're the ones my readers request again and again.
Baked fresh daily. Grab one while it's still warm from the oven.
A slow fermentation and a crispy crust. The bread that started it all.
My signature recipe at its finest. Rich, nutty and never dry.
Weekends get booked up quickly. Reserve your spot and I'll have fresh pastries and a full recipe guide waiting for you.