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There’s no denying the simple beauty of a Bakewell. Ours is a crisp pastry case, filled with raspberry jam, frangipane sponge and topped with flaked almonds.
Our two favourite cookies. Chocolate chip cookie: a classic, buttery, crunchy cookie comes studded with generous chunks of milk chocolate. Chocolate and rye: yeasty, tangy rye provides the perfect counterpoint to quality milk chocolate in this soft and chewy cookie, crowned with a scattering of crunchy pecans.
PASTEIS DE NATA
The Portuguese classic and London delicacy du jour: a crisp, flaky pastry case carrying the sweet, velvety filling of fresh egg custard, made with free range eggs.
A classic round sponge cake, shrunk down to fit one person, or 4 to 5 bites. Flavours include double chocolate (chocolate sponge and icing, sprinkled with cocoa powder); a traditional coffee and pecan cake and a vegan banana and chocolate cake, also topped with pecans.
Oats, brown sugar, maple syrup, golden syrup and a base of coconut oil make these dark chocolate or sour cherry vegan cookies deliciously indistinguishable from their non-vegan counterparts.
The classic cakey brownie meets its fudgey modern cousin in this remarkably wheat-free number, as perfect for an afternoon pick me up as for a mid-morning treat.