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Truffle Mushroom CroissantTruffle. Mushroom. Croissant. Need we say more? Marking our first foray into Small Batch Savouries, we've combined all of our favourite things into one perfect plant based pastry. We've taken a flaky plant based croissant and packed it with a rich, savoury and oh so creamy mushroom bechamel infused with earthy truffle oil. Each croissant is topped with a strip of bechamel and covered in our house made 'everything bagel' season. We HIGHLY recommend

A best-seller and an award-winner revamped

Crammed full of super-luxury ingredients

We've taken a crisp and buttery plant-based croissant and filled it with a sweet morello cherry-infused frangipane and sticky almond soak

A deliciously punchy ginger & turmeric wake-up shot

This delicious blend from Blendsmiths is vibrant

We've topped it with a white chocolate flick and crushed freeze-dried sour cherries to give it that extra cherry kick

This Blondie is beach-ready

We love this as is

We're seeing red

it's piped to perfection with the same stunning frosting and sprinkled with freeze-dried raspberry

We turn our attention to seasonal comforts we've combined the autumnal toffee apple with the beloved buttery croissant

A zingy citrus burst in a moist buttery polenta crumb