A pastry kitchen by the river
Lune trained in Lyon and worked in hotel kitchens for ten years before opening this small shop with her sister. The case is filled every morning from a kitchen you can see through the window.
We use French butter, local cream and fruit from the farmers market, and the tarts change with the seasons.
Our kitchen
Small batches, every morning
Made at dawn
Croissants come out at seven, tarts are filled by nine.
Seasonal fruit
Strawberries in spring, figs in fall, citrus in winter.
Never frozen
Pastries are made for the day. What is left at closing goes to the shelter down the street.
Fill a box before it sells out
Order online and collect it at the counter. Your pastries are packed when you arrive.