The menu.
Everything we bake, and what we pour. Each tray has its time; come early for croissants, at nine for the knots.
Viennoiserie
Laminated by hand the day before, baked from 7:00.
Butter croissant
€3.20
Out of the oven at 7:00
Folded three times with cultured butter, baked dark.
Pain au chocolat
€3.40
Out of the oven at 7:30
Croissant dough around two bars of dark chocolate.
Cardamom knot
€3.80
Out of the oven at 9:00
Swedish-style knot with fresh cardamom and pearl sugar.
Cinnamon bun
€3.60
Out of the oven at 9:30
Soft dough, brown sugar and Ceylon cinnamon.
Bread
Long fermentation, stone-ground flour, a dark bake.
Country sourdough
€6.50
Out of the oven at 8:00
Our house loaf: 36 hours, a dark crust, an open crumb.
Seeded rye
€7.00
Out of the oven at 11:00
Dense rye with sunflower, flax and pumpkin seeds.
Cakes and tarts
By the slice at the counter. Whole cakes to order, 48 hours ahead.
Lemon tart
€4.80
Out of the oven at 12:30
Sharp lemon curd in a short butter crust.
Carrot cake
€4.50
Out of the oven at 14:00
By the slice: spiced sponge, walnuts, cream cheese.
Coffee, slowly.
Our beans change every month. This month, a washed coffee from Guji in Ethiopia: bright, floral, a little like apricot.
Espresso
€2.60
Cortado
€3.20
Flat white
€3.80
Filter, by the cup
€3.00
Oat latte
€4.20
Cardamom latte
€4.40
Hot chocolate
€4.00
Whole cakes, 48 hours ahead.
Order a cake