The Morning Regulars At The Bakehouse

Twenty-seven layers, baked to an audible shatter.

Day-old croissant reborn with frangipane and toasted almonds.

Two batons of single-origin dark chocolate in laminated dough.

Orange-zest sugar, a cinnamon swirl, a crisp caramelised base.

Four-day starter, stone-milled flour, deeply blistered crust.

Crackling crust, open crumb — best within the hour.

Browned butter, walnuts, an extra-ripe crumb.

Boiled then baked, blistered and chewy, seeds everywhere.

Caramelised puff, vanilla crème, fresh raspberries to order.

Crème pâtissière under the morning market's best.

A rotating half-dozen of the day's flavours.

Single-origin, by the cup, pulled by hand.

A double shot and steamed milk in a wide bowl.

Tradition baguette, cultured butter, Bayonne ham.