Nestled within the layers of mousse and pastry, each bite reveals a symphony of textures and tastes. The crunch of the Feuilletee contrasts beautifully with the creamy mousse, while the fragrant hints of cardamom and the refreshing essence of tea-poached pear elevate the dessert to a whole new level of sophistication.

Rosemary and chocolate Feuilletee with chocolate brownie is a unique and indulgent pastry creation that marries the aromatic earthiness of rosemary with the rich sweetness of chocolate. Encased within layers of delicate, flaky puff pastry, this dessert surprises and delights the palate.

The interaction between the slight sweetness of the brioche, the savory notes of prosciutto, the subtle sweetness of pear, and the creamy ricotta custard creates a balanced and sophisticated flavor profile

Twice-baked Feuilletee filled with nutty, creamy frangipane, topped with sautéed apple and almond crumble. A variation from classic almond croissant with different layers of flavour and texture.

Savoury, garlicky brioche pastry filled with generous amount of confit garlic and herbs butter, coated with honey and garlic glaze

A fusion croissant combined two popular baking tradition - the French croissant and the sourdough bread. The 3 days process allows the croissant to develop a rich and complex note from the sourdough starter, and the buttery, flaky layers that makes this croissant so beloved.

As these chocolate-filled croissants bake, the cocoa-infused dough puffs up, creating a golden, flaky exterior with a tantalizing aroma that fills the bakery. With each bite, you experience a harmonious balance of flavors and textures – the tanginess of the sourdough, the buttery richness of the pastry, and the indulgent depth of the dark chocolate.

A flaky croissant filled with a luscious coffee mousse, a velvety walnut custard. Coffee jelly on top offers a unique textual contrast and an extra burst off coffee essence

This indulgent treat features a flaky croissant filled with a sumptuous hazelnut custard, a luscious dark chocolate ganache, and a generous sprinkle of caramelised hazelnuts

Mido seaweed sourdough is a unique and flavourful twist on traditional sourdough, incorporating the umami richness of miso and the oceanic essence of seaweed. This artisanal bread offers a complex and satisfying taste experience that is both hearty and nuanced. Whether enjoyed on its own with a pat of beer or used as a base for sandwiches and toast, miso seaweed sourdough is a delightful departure from traditional bread varieties, offering a delicious fusion of flavours that is sure to tantalise the taste buds of bread enthusiasts and food connoisseurs alike.

Sun dried tomato and herbs sourdough bread is a delightful variation of traditional sourdough bread that features the added flavours of smoky tomatoes and aromatic herbs. Sun dried tomato and herbs sourdough bread offers a unique combination of smoky, savoury, and herbal flavours that can be enjoyed on its own or as an accompaniment to a wide range of dishes.

The toast features a beautiful green hue from the matcha, and swirled with the dark, rich color of chocolate. The combination of creamy chocolate and earthy matcha creates a sophisticated taste experience, perfect for a special breakfast or dessert.

This bread is soft and rich, with a hint of egginess typical of traditional challah. Sun-dried tomato adds a tangy, savory depth with a slightly chewy texture. Pesto contributes a burst of herbal freshness, with the nutty flavor of pine nuts and the sharpness of Parmesan cheese.

Buttery shortbread with creamy hazelnut butter centre, adding a deep roasted and nutty flavour. The melted chocolate within the cookie brings a smooth texture that enhances a harmonious blend of sweet and nutty flavours.

Slow cooked Victorian beef cheek with sweet and spicy Korean BBQ sauce

House made cheesy bechamel sauce with roasted cauliflower and leek

Roasted chicken thighs, sweet corn and creamy béchamel