Honey-inspiredmenu.Pastries, drinks & more.

House wildflower honey, oat milk, double espresso, dusted with raw bee pollen.

Ceremonial grade matcha, steamed wildflower honey, oat milk. Hot or iced.

House-brewed black tea, raw honey simple, fresh lemon, sprig of mint.

Double espresso, wildflower honey, a whisper of chili, whole milk. Sweet heat, clean finish.

House masala blend, wildflower honey, steamed milk. Spiced and grounding.

Turmeric, ginger, black pepper, wildflower honey, oat milk. Anti-inflammatory and rich.

Buttery laminated pastry, raw wildflower glaze, fleur de sel. Baked each morning.

Wildflower honey cream filling, vanilla glaze, raw sugar crust. Pairs beautifully with the Golden Hour.

Shortcrust shell, raw honey custard, toasted pine nuts, dusted with icing sugar.

Dense, earthy, sliced thick. Served with house cultured butter and wildflower honey.

Bavarian-style. Honey-caramel top, vanilla cream filling. A showstopper. Ask what's in season.

Brioche dough, honey-orange sugar, flaky and fragrant. Best warm, always gone by 11.

Three local cheeses, Sorella wildflower honey, fresh honeycomb, lavash, seasonal fruit.

Sorella Gold wildflower honey and fresh comb side by side, sourdough, cultured butter, crisp apple.

Freshly baked scone, seasonal house jam, wildflower honey butter, sliced seasonal fruit.

Cured meats from a local farm, cornichons, Sorella Gold wildflower honey, aged cheddar, seed crackers.

Raw wildflower honey custard, roasted fig, fromage blanc, toasted walnut crumble.

Free-form pastry, poached pear, wildflower honey glaze, almond frangipane.

Fresh-pressed local cider, house honey, oat milk, cinnamon. A seasonal house favourite.