Meet the talent behind our mouthwatering menu, owner and pastry chef Stephen Lambert, who brings his Swiss training into every handcrafted pastry.

"We use a one hundred plus year old mother dough to make our sourdoughs”

Our sourdough recipe contains flour, salt and water. That’s it!

"The traditional methods of baking ... with no preservatives"

We source only the freshest local ingredients. No preservatives are used.