Our buttery Breton treats are prepared and proved overnight and baked on the same day: the way the French like them is how we like them too. And even if it means an early start for us to get them ready for opening, time spent making our pastries amazing is always time well spent.
Hand-made, baked daily, award-winning and proper Cornish, of course.
Aside from their freshness and our expertise, pasty perfection arises from ingredients. So our potatoes, onions and swedes are grown on Cornish farms, and our beef, wherever possible, is reared here too. And because of the variety of fillings we offer, whatever we can’t find on our doorstep we source the best from around the world.
Those flavours currently include: The BLC. Bacon Leek and Cheese | The Award-Winning Traditional | The Beef and Stilton | The Travelling Empanada | The Pork, Apple and Cornish Cider | The Thai Chicken | The Cheese and Onion | The Vegetable | The Spicy Chickpea and Potato | The Sweet Potato and Feta | The Curried Parsnip | The Apple, Rhubarb and Custard
A nice long resting time, a blend of malted, rye and wheat flours, as well as whole pieces of fig: this leads to a slight sweetness which makes the loaf as suited to a standalone breakfast bread as it is an ideal complement to cold meats and cheese.
We’ve picked out a special malted wheat to blend with buckwheat sour dough, which explains its distinctive flavour, aroma and – thanks to time in a stone oven – its lovely crust and open crumb.
Wheat flour blended with sourdough, generous fermentation and stone-baking to create a lovely crust all mean plenty of moisture, a creamy coloured crumb, great flavour and a fantastic aroma.
Panini & Sandwiches
The freshest, most succulent and well-blended fillings in perfect harmony with the artisan crustiness of our delicious breads. Check in store to see what’s fresh today.