Flaky croissants, crusty sourdough, and handcrafted pastries — made with love from our oven to your table.
From the Oven
Our bakers start each morning before sunrise, crafting every batch by hand with time-honoured techniques and the finest ingredients.
Best seller
27 layers of French butter, laminated to golden perfection.
€4.50
New
72-hour fermented, stone-baked, with a deep caramelised crust.
€6.90
Seasonal
Dark Valrhona batons wrapped in flaky butter dough.
€5.20Our Craft
What started as a single oven in a tiny corner shop has grown into a warm gathering place where the smell of fresh bread pulls people in from the street. Every loaf, pastry, and cake at Brioche & Co. is made from scratch — no mixes, no shortcuts, just honest ingredients and hands that care.
We Also Offer
From bespoke celebration cakes to wholesale deliveries, we bring the same care to every order.
Wedding tiers, birthday showstoppers, and corporate cakes designed around your vision. Tastings available by appointment.
View Pricing
Supplying cafés, hotels, and events with fresh bread, pastries, and dessert platters. Weekly or daily delivery options.
Get a QuoteWhat People Say
The kindest words come from our regulars — and we treasure every single one.
“The best croissant I’ve had outside of Paris. Flaky, buttery, and still warm when I bought it.”Sarah Mitchell Regular Customer
“We ordered a three-tier wedding cake and it was absolutely stunning. Every guest asked for the bakery’s name.”James & Rina Chen Wedding Clients
“Our café has been sourcing bread from Brioche & Co. for two years. Reliable, delicious, always fresh.”Amara Diallo Café Owner
“The sourdough starter class was a revelation. Elena is a gifted teacher and the bread was incredible.”Marcus Webb Workshop Attendee
Meet the Bakers
A small, passionate team that lives and breathes the art of baking.
Founder & Head Baker
Pastry Chef
Master Baker
Front of House
From the Journal
Tips from our kitchen, seasonal recipes, and a peek behind the bakery door.
Recipe
Everything you need to know to cultivate a thriving starter from scratch — just flour, water, and patience.
Read PostOur master baker Sofia shares her top tips for achieving that bakery-quality crust and open crumb in your own kitchen.
Read PostSimple, no-fuss bakes that turn little hands into proud pastry chefs — and the mess is half the fun.
Read Post
