Sourdough, viennoiserie and patisserie baked from scratch each morning — real butter, slow ferments, nothing from a packet.
Three things we make from scratch, every single day — and the patience each one asks for.
A 48-hour ferment with our own starter — blistered crust, open crumb, just flour, water, salt and time.
Croissants and pastries laminated by hand with French butter, folded and rested overnight, baked at dawn.
Tarts and cakes built on seasonal fruit and real cream — pretty, but never at the expense of flavour.
A little of everything, every morning. When it's gone, it's gone.
48-hour ferment, crackling crust
Hand-laminated, French butter
Soft, gooey, cream-cheese glaze
Vanilla cream, seasonal berries
Also baked daily — baguette · focaccia · pain au chocolat · almond croissant · cookies · brownies · ensaïmada
Birthdays, weddings, or a Tuesday that needs rescuing — made to order from real sponge, fresh cream and fruit. Tell us the occasion and we'll take it from there.
On the Orihuela Costa — coffee's on, ovens are warm.