“What time do you bake your pastries?”

We start baking in the early hours of the morning (between 1-4 AM) so that everything is fresh and ready when doors open. Some items, like croissants, take 2-3 days to prepare due to the lamination and proofing process.

We bake early so everything is at its best and can have the special finishing touches that make each product unique. If it were a rushed process, the quality wouldn’t be the same.

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“Why do you sell out so quickly?”

Everything is baked fresh daily in limited batches to ensure quality and avoid waste. Once it’s gone, it’s gone! So come early!

We’ve been refining our menu and production, testing what works in our space and what our customers love most. Now, a few weeks in, we have a clearer idea of what to focus on moving forward.

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“Why don’t you make more during the day?”

Baking in the morning is like running an à la carte restaurant in the evening—except we don’t take bookings, we have no idea how many “covers” we’ll be doing, and we don’t know which dishes (pastries) will be in highest demand that day. We just have to prepare as much as we can and hope we get it right.

Once the morning bake is done, it’s too late to start a new batch for the same day. Pastries, especially laminated doughs like croissants, require long resting and proofing times.

By midday, we need to start prepping for the next day (or even two days ahead).

If we baked all day, we’d risk overproduction, waste, and falling behind on tomorrow’s prep—everything would start snowballing.

We bake as much as possible, but factors like staff training and the sheer demand mean there’s only so much we can do in a day.

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“Do you take pre-orders?”

We will soon be taking online pre-orders. Stay tuned for more details!

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“Do you have gluten-free options?”

No, unfortunately. We don’t offer gluten-free due to the high risk of cross-contamination (flour is literally in the air).

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“Why are your pastries more expensive than others?”

Because of the quality and high standards we work at, plus the amazing ingredients we use to make delicious and creative pastries.

We use top-tier ingredients (real butter, stone-milled flour, high-end chocolate) and make everything by hand in small batches. The time, skill, and labour that go into each pastry mean higher costs—but also better quality.

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“Do you offer catering?”

Right now, we’re focused on daily pastry production for our café customers. We plan to offer catering in the future.

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“Why are your hours so short?”

Everything is made fresh each morning, and no new stock comes out later in the day. Our team also starts work long before opening, so shorter retail hours help balance the workload.

Prep for our pastries takes 12-18 hours, with different shifts running from early morning to evening.

We’re a small space, so staggering production throughout the day helps us maximise efficiency while maintaining quality.

As we grow, we’ll be able to increase volume and expand in ways that make sense for our business and customers.