Strawberry Disco
Milk bread, whipped mascarpone, macerated strawberries, honey, and an unreasonable quantity of rainbow sprinkles.
We toast slow, top it weird, and serve it hot to people who understand that bread, when treated correctly, is everything.
It started with a question: why does anyone settle for sad, lukewarm bread when toast — proper toast — is a small joy that can be engineered into a religious experience?
Every loaf in the kitchen is sourced from a real bakery run by real humans who know our names. Every topping is made in-house, sometimes that morning, occasionally with regret. Every slice is toasted to order on a 1973 commercial toaster we named Beverly.
Come hungry. Stay weird.
Sourced daily from three small bakeries we have spent years gently pestering.
Hand-cut at exactly 2.4cm. Yes, that matters. Yes, we measured.
Beverly, our 1973 commercial toaster, handles the rest. She's never been wrong.
Built fresh, plated fast, served hot. The whole thing happens in under 4 minutes.
We're tucked between a vintage bookshop and a flower stall, with a striped awning and the smell of cultured butter wafting onto the pavement.