Fresh strawberry milk over a lightly set and jiggly matcha panna cotta. Drink with a wide straw!

Cream puffs filled with rhubarb rose cream and strawberry jam. Finished with two swirls of whipped cream and poached rhubarb.

Danishes filled with the flavours of pissaladière (onion, black olive, anchovy) plus yuzu kosho for acidity and spice

Buns filled with vanilla rhubarb jam, saffron cardamom custard, then topped with poached rhubarb, icing and shredded coconut.

A low sugar layer cake – lemon poppyseed cake, cream cheese & blueberry compote filling, and a low sugar blueberry ermine frosting.

Ataulfo mango ice cream infused with cardamom and lemongrass

Lower sweetness nut bars made with almonds, dark chocolate and salt

Soft butter-enriched dough, black olive paste, feta

A simple cardamom almond cake baked with sliced bosc pear on top.

Green curry-spiced banana bread with a sweet and crisp coconut fragipane.

Cocktail (coconut) buns reimagined in hot cross bun form: soft milk bread, sweet coconut filling, and dough studded with candied pomelo.

Dorayaki filled with houjicha pastry cream and vanilla persimmon compote

Whole wheat madeleines flavoured with black tea and cardamom

In this version of a tres leches cake, the sponge cake is soaked with a mixture of milks including coconut milk and infused with lemongrass.

Salty black olive paste rolled in a soft, oil-enriched dough.