Real bread, baked overnight
Up at 3am so your toast isn't boring
Forty-eight-hour sourdough, lamination you can hear, and a counter that empties by noon. Pre-order by 8pm and your loaf is waiting with your name on the bag.
Out of the oven
Out of the ovens this morning
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48-hour sourdough
Two days of slow fermentation for an open crumb and a crust that crackles as it cools.
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Proper lamination
Twenty-seven layers of Kentish butter in every croissant. We count. It shows.
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Celebration cakes
Made-to-order layer cakes for birthdays and send-offs — five days' notice, endless candles.
Last night's bake
Word on the seafront
★★★★★
“The almond croissant is a life event. I plan my Saturdays around it.”
Jess T.
Margate
★★★★★
“Ordered a birthday cake with three days' notice — it was the centrepiece of the party.”
Priya S.
Broadstairs
Tomorrow's bread, reserved tonight
Pre-orders close at 8pm. Collection from 7:30am — the kettle will be on.
