Since 2012A small kitchen
A small kitchen
that smells right.
We started with one oven, one marble slab and a rule: bake small, bake today, sell today. Twelve years later the kitchen is bigger, the rule hasn't changed.
12 years · still small batch ✦
How we run a patisserie.
1
The counter decides the bake
We watch what sells, not what a spreadsheet says. If the lemon tarts go by noon, we bake more lemon tarts.
We watch what sells, not what a spreadsheet says. If the lemon tarts go by noon, we bake more lemon tarts.
2
Weigh everything
No scoops, no cups. Butter, flour, sugar — all on the scale. That's why the crumb is the same on Tuesday as it was Saturday.
No scoops, no cups. Butter, flour, sugar — all on the scale. That's why the crumb is the same on Tuesday as it was Saturday.
3
Write names in chocolate
Every celebration cake leaves with a hand-piped name. Not printed, not stencilled — piped, while the ganache is still warm.
Every celebration cake leaves with a hand-piped name. Not printed, not stencilled — piped, while the ganache is still warm.
4
Give away what we don't sell
At 18:30 the counter is cleared. What's left goes to the night shelter on Borough Road. Nothing is kept for tomorrow.
At 18:30 the counter is cleared. What's left goes to the night shelter on Borough Road. Nothing is kept for tomorrow.
