Alongside our offering of sourdough bread and pizzas, we also offer patisserie and viennoiserie items. The patisserie items comprise individual homemade frangipane tarts and traditional Swedish cinnamon buns, and are generally baked on Tuesdays and Fridays and Saturdays. To pre-order please leave your message here. The viennoseries comprise croissants, pains au chocolat pains aux raisins and other French specialities. These items are made by the Wild Frog Bakehouse in Stoke Row and are collected, fresh-from-the-oven, every Friday at 7am. And available from the Chest from 8.15am, while stocks last. Pre-orders welcome – please leave your message here.
Swedish Cinnamon Buns -£3.50
A super-tasty recipe – made and baked weekly by Nicholas Wright in Boston Road. Ingredients: organic wheat flour; organic wholemeal spelt; sugar (caster, pearl & muscovado); water; unsalted butter; organic Sri Lankan cinnamon; cardamom seeds; Himalayan rock salt. To be enjoyed at any time of day with a strong coffee, my preference being Lofbergs Barzilian roast, for a mid-afternoon “fika”. Pre-orders welcome.
ALLERGENS: Wheat; Milk; Eggs
Frangipane tarts – £4
Made with Ottolenghi recipe sweet, short-crust butter pastry (using organic Shipton Mill flour). Filling: almond paste (Bertinet recipe – including butter, eggs, almond flour and Cuban rum), topped with toasted flaked almonds.
ALLERGENS: Wheat (gluten), Milk, Eggs, Nuts (Almonds).
To pre-order please leave your message here.
Savoury quiches – £5
Made with Ottolenghi recipe savoury short-crust butter pastry (using organic Shipton Mill flour), seasonal local produce where possible, free-range local eggs, double cream, kefir, 36-month vintage cheddar, and grated nutmeg. To pre-order, leave your message here.
ALLERGENS: Wheat (gluten), Milk, Eggs.
Croissants (Wild Frog) -£2.50
The real deal – a butter-rich hand-made by artisan French baker, Jules using French T45 flour.
ALLERGENS: Wheat (gluten), Milk, Eggs.
Pains au Chocolat (Wild Frog) – £3.00
Croissant pastry filled with high quality dark chocolate – the ultimate weekend gourmandise.
ALLERGENS: Wheat (gluten), Milk, Eggs, Sulphur Dioxide, Soya (chocolate)
Pains aux Raisins (Wild Frog) – £3.20
Regular bread customers have given us extra-positive feedback on these. Try one and see if you agree.
ALLERGENS: Wheat (gluten), Milk, Eggs, Sulphur Dioxide
Twice-baked Almond Croissants – £3.50
Wild Frog French-flour croissant / Boston Road Baker Frangipane paste and flaked, toasted almonds.
ALLERGENS: Wheat (gluten), Milk, Eggs, Nuts (Almonds).
Made with Ottolenghi recipe savoury short-crust butter pastry (using organic