Since 1996 · Small-batch bakery
Slow-proofed doughs, French butter, real vanilla and fruit picked in season. Every cake that leaves the Royal Bakers kitchen is baked the morning you collect it.
No powders, no pre-mixes, no shortening. Our pastry room works with three ingredients you can pronounce and a lamination schedule that takes two days.
The year Grandmother Elsie sold her first sponge from a front-room window. Nearly thirty years on, the same recipe book sits above our oven — flour-dusted and still in use.
Fresh daily
Counter opens at 7:00am. Croissants come out at 7:15. When they're gone, they're gone until tomorrow.
Read MoreThe Craft
Stoneground flour from a Kentish mill, cultured butter, and fruit from growers we visit each season.
Doughs rest cold for 18–36 hours. Time does the work that additives would otherwise fake.
Deck ovens with stone soles, steam-injected, watched by a baker rather than a timer.
Hand-piped, hand-glazed, boxed at the counter minutes before you carry it home.
Years Baking
Recipes On Rotation
Wedding Cakes
Counter Opens
From the Counter
Four sponges, Madagascan vanilla buttercream and a whisper of raspberry.
£38.00
70% Ecuadorian ganache poured over a flourless chocolate crumb.
£42.00
Thirty-six hour lamination, shatteringly crisp, honeycomb inside.
£3.20
Crème pâtissière in sweet pastry, crowned with glazed English berries.
£5.50
Hand-knotted, brushed with vanilla syrup and cracked cardamom sugar.
£3.80
Amalfi lemon zest, a crackling sugar crust and plenty of syrup.
£16.00
Designed with you, iced in Swiss meringue, finished with fresh blooms.
From £320
Frangipane, toasted pistachio and a light apricot glaze.
£4.10
Orders & Enquiries
Birthdays, weddings, christenings, office trays or simply a standing Saturday croissant order — send us the details and a baker will reply within one working day with options and pricing.
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