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Orderly queues form each weekend at this local favourite. There are dogs, there are babies, and there are perfectly crusty, caramelised loaves of sourdough. The menu changes weekly, retaining favourites (like warm ham, gruyere and mustard croissants), reinventing day-old pastries (hello, twice-baked jalapeno and smoked cheddar croissants), and relying on seasonality (quince danishes and spiced apple pies in autumn). When sustainability is key, selling out is common – bakers make just enough for each day.

Good to know: The plain croissant ranked first in Good Food’s recent blind taste test.