QA Crumbs

A deep mahogany crust that crackles when you tear it open, giving way to an open, tangy crumb with the faint sourness of a slow ferment. The kind of bread that tastes like time.

Dark, nutty, and dense in the best way — speckled with caraway and flax, a bite of earthiness in every slice. Toasts beautifully. Stays fresh for days.

Pillowy, tender, and barely golden. Warm from the oven they practically dissolve on your tongue. Gone by noon most days.

Dimpled, oil-glossy, scattered with rosemary and sea salt. Soft inside, crisp at the edge. Perfect for tearing or slicing thick to soak up whatever's for lunch.

Laminated butter, slivered almonds, a whisper of almond cream. Shatter-crispy outside, buttery and tender inside. The pastry case's quiet star.

Soft dough twisted and rolled in cinnamon sugar, baked until the edges caramelize. Warm and gooey at the centre, sweet without being heavy.

Brioche dough rolled with brown sugar and butter, baked in a muffin tin so the bottoms candy and glaze. Grab one with your coffee.

Two bars of good chocolate nestled in laminated dough, baked until the pastry puffs and shatters. The chocolate stays warm and runny for the first few bites.

Moist yellow cake soaked in lemony syrup, topped with a tart glaze that catches the light. Sharp, bright, impossible to stop eating.

Brioche dough swirled with dark chocolate and a hint of cardamom, baked until the edges are crisp and the middle is tender and fudgy.

Whatever the day calls for — buttery shortbread, oat and raisin, spiced molasses, double chocolate. Each one baked fresh. Ask what's today's batch.

Dense, moist, studded with walnuts, with just enough brown sugar to give it depth. The kind that tastes even better the next day.