The pastry case

Our 48-hour loaf. Wheat, a little rye, lots of patience.

Dense and dark with sunflower, flax and pumpkin seeds.

Crisp, blistered, baked twice a day.

Soft, nutty crumb with wildflower honey.

By the slab, with confit garlic and flaky salt.

Naturally gluten-free, baked in its own tin.

Three days, 27 layers, French-style cultured butter.

Two batons of 70% dark chocolate.

Twice-baked with frangipane and flaked almonds.

Brown sugar, cardamom and orange zest.

Soft brioche, cinnamon butter, cream cheese glaze.

Laminated with cultured oat butter.

Raspberry, pistachio, salted caramel, vanilla, matcha, cassis.

Puff pastry, vanilla crème, berries from Hollin Farm.

Sablé case, pistachio cream, candied lemon.

Three little cream puffs, craquelin tops.

Rose crème diplomat and fresh raspberries.

Almond joconde, matcha buttercream, white ganache.

Three layers, dark ganache, cocoa nibs.

Jam, vanilla cream, strawberries, a dusting of sugar.

Raspberry sponge with rose buttercream. Whole cake, serves 10.

Whole oranges and almonds. No wheat, no dairy.

Walnuts, spice and a cashew-lime frosting.

Box of four, vanilla or chocolate, piped to order.

Dijon, béchamel, a crisp cheese lid.

Flaky pastry, lemon, dill and pine nuts.

Mortadella or grilled courgette, pesto, burrata.

Buttery shortcrust, set custard, thyme.

Olive oil pastry, heirloom tomatoes, basil. Vegan.

Three cheeses, onion jam, pickled chilli.