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The breads here, made from locally sourced, stoneground, unbleached flour, are all hand-formed and baked in a hearth oven. This means you’re guaranteed flavourful baked goods, made traditionally and with a refined finish, including ciabatta, baguette, grissini, lavash, viennoiseries and a variety of sourdoughs.
The all-day breakfast menu features a few egg dishes, which may include the divine Turkish eggs – two poached eggs, house-made labneh and chilli oil with flatbread – as a weekend special. The lemon curd cream cheese Danish, made while you wait, is wonderfully soft and warm.
Lunch includes sandwiches and a range of filled bagels, a hamburger, and sandwiches with vegan options available. On pizza night, options range from the popular lahmajoun – lamb mince, minted yoghurt and herb salad – to a seafood pizza. The pizza menu is updated weekly.
The patisserie offers meringues and a small range of cakes.
Choose from a small list of coffees, teas and seasonal freshly squeezed juices.
Friendly staff aim to please. There’s an established rapport with regular customers, but service can be neglectful on busy days.
The cosy and communal café spills into the outside. With a long table in the middle and bar stools lined up around the walls, it accommodates gatherings of friends or family, as well as individuals who just want to read a book or finish up some work. Evenings occasionally feature live music.
Satisfying early-morning breakfasts.
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