Everything we bake

The counter. Made twice a day, sold until they are gone, and never held over — a tart that has spent a night in a fridge is a different tart.

Assortments boxed by hand, with a card if you want one. Sent within the city on the day, or collected from the counter.

Aged forty-eight hours between shells and filling, which is the step most kitchens skip and the one that decides the texture.

Eight cakes we make to order, in three sizes. Every one is baked the morning it is collected, which is why we ask for the date before the basket rather than after it.