A3 Counter Noticeboard Menu (297 × 420 mm)
Architectural counter noticeboard with full sensory item descriptions, stone-hearth draw schedule, and statutory legibility guarantee (≥ 6 mm).
Daily Stone-Hearth Bakehouse & Patisserie
Breads
Drawn fresh from the stone hearth; morning bake 08:00, evening bake 16:00.36-hr wild fermented country loaf, stoneground Sharbati flour, open custard crumb & blistered crust. 800 g.
Cold-fermented loaf packed with toasted pumpkin, flax, sunflower seeds, and cracked whole wheat. 800 g.
Slow-proofed high-hydration dough dimpled with cold-pressed olive oil, fresh rosemary, and flaky Maldon sea salt.
Traditional Parisian crisp crust with honeycomb crumb, baked fresh twice daily at 08:00 and 16:00.
Feather-light Japanese tangzhong brioche crumb, enriched with full-cream milk and cultured butter.
Viennoiserie
Laminated in-house with cultured French butter; first warm tray lands at 07:30.72 laminated layers of French cultured butter and T55 flour, shattering exterior with honeycomb interior.
Twice-baked butter croissant soaked in vanilla syrup, filled with almond frangipane and toasted flakes.
Laminated butter pastry rolled around twin batons of 55% Valrhona dark chocolate, baked to deep mahogany.
Spiced brioche rolled with Ceylon cinnamon and green cardamom sugar, capped with whipped cream cheese glaze.
Flaky puff pastry tart filled with Madagascar vanilla bean crème pâtissière and seasonal macerated fruits.
Savoury Bakes
Drawn hot from the ovens from 11:00 am daily.Golden flaky butter puff pastry stuffed with roasted cumin potatoes, garden peas, and house garam masala.
Slow-cooked winter spinach, creamy ricotta, and briny Greek feta rolled in all-butter pastry with nigella seeds.
Tender chicken morsels slow-braised with Malabar black pepper, shallots, curry leaves, and toasted fennel.
Whisper-thin crisp puff pastry batons infused with freshly ground green cardamom. Box of eight.
Cookies & Small Bakes
Slow-baked with cultured butter, single-origin cacao, and organic spices.Moist loaf loaded with caramelised Cavendish bananas, brown butter, and toasted Kashmiri walnuts.
Dense fudge brownie crafted with 70% dark Belgian chocolate and dusted with Maldon flaky sea salt.
Dough rested for 36 hours for rich toffee notes, stuffed with molten 60% chocolate chunks and sea salt.
Moist almond flour cake soaked in fresh Meyer lemon verbena syrup, finished with a crisp lemon glaze.
Melt-in-mouth heritage shortbread prepared with pure Bilona cow ghee, cardamom, and toasted pistachios. Box of 6.
Cakes to Order
48 hours advance notice; dedicated quarantined eggless kitchen separation.Moist dark cocoa chiffon soaked in cocoa syrup, layered with 70% dark chocolate ganache and cacao nibs. 1 kg.
Vanilla bean genoise sponge layered with light mascarpone chantilly cream and seasonal fresh market fruits. 1 kg.
Velvety crimson buttermilk sponge with subtle cocoa notes, layered with whipped Philadelphia cream cheese. 1 kg.
100% eggless golden butter sponge infused with real Madagascar vanilla beans and whipped buttercream. 1 kg.
Moist sponge with freshly grated organic carrots, roasted pecans, and warm spices with citrus cream cheese. 1 kg.
Caramelised blistered Basque crust with an oozing, molten vanilla bean cream cheese centre. 8-inch.
All eggless loaves, viennoiserie, and cakes are prepared in quarantined equipment and baked on dedicated stone decks. Zero cross-contact guarantee for vegetarian households.