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The best baking in London. Bread, cakes, viennoiserie and patisserie worth crossing town for.
West African flavours through French lamination, and a croissant with a mango glaze.
Award winner
Head baker Pa Modou works traditional methods across African, European and Asian flavours: an everything croissant, pain au mango, pain au chocolat under toasted coconut, caraway buns and pillowy tapalapa bread. The plain croissant is the one to judge them on — domed, glazed with mango syrup, and laminated to an absurd number of layers. Tiny, and there is good coffee too. Named in the Good Food Guide's 50 Best British Bakeries for 2026.
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