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The sweet course as a destination: gelato and ice cream, cakes and patisserie, chocolate, and the dessert bars where pudding is the whole point. Bread and the morning are next door, in Bakeries.
A bean-to-bar maker on Chapel Market, roasting and grinding in the shop.
Chocolate
Damson buys cocoa beans direct and does everything after that in the building: roasting, cracking, winnowing, grinding for days, tempering, wrapping. Most London chocolatiers buy couverture already made and work from there, which makes this unusual. Bars by origin, plus bonbons and hot chocolate, on the street market behind Angel.
The shop does not publish its opening hours.
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Data is compiled from public sources including OpenStreetMap, under the ODbL. Hours change often, so check before making a journey.