We start by thinking about the time of year; which vegetables, legumes and leaves are in season? It’s autumn now, meaning pumpkin, squash and mushrooms are in season and as the weather gets colder, root vegetables and brassicas will be in their prime.
We spend a lot of time thinking about reducing waste and trying to be as sustainable as we can, so we’re proud to introduce our Waste Bread, a sourdough made from day-old loaves.
This October, we’re delighted to be baking for Frieze London and Frieze Masters for the 10th year. This year, our spaces at both Frieze London and Frieze Masters will be adorned with bold colour blocking in autumnal shades, designed in close collaboration with our friends at Bread Collective. We’ll be serving all our favourites, from […]
Over the past year, we’ve poured hours of research, thought and discussion into the world of takeaway packaging: are we as sustainable as we can be?
1. What time did you get up this morning? My alarm goes off at 4:45am, and I get to work for around 5:30am. I like to do a bit of admin before starting to set up the bakery at 6am. 2. How do you take your coffee? In the mornings, always a short black and […]
After searching for the best quality ingredients, and much sizzling, scrambling and sautéing, we’re proud to introduce our new breakfast menu. Our Sausage Breakfast Roll is made with a free-range sausage patty topped with melted Mayfield Swiss Cheese and a fried egg, served on a Cream Bun with homemade Tomato Relish. For our vegetarian Scrambled Egg Roll we layer scrambled eggs, […]
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