Croissants and pastries cooling in rows on a bakery counter tray

Bakehouse & slow coffee

Cloud Craft

A small bakehouse working with slow ferments, stone-deck ovens and one coffee roast at a time. Everything below is baked and brewed in the room you are sitting in.

Tuesday – Friday · 7:00 – 15:00
Weekends · 8:00 – 16:00
Kitchen closes 30 minutes before service ends

Markers

V: Vegetarian
VE: Vegan
GF: Gluten free
N: Contains nuts

Morning Pastries

Laminated over three days. Out of the oven from 7:00, until they are gone.

Cloud Croissant4.20

Seventy-two hour dough, cultured butter, baked dark and shattering at the edges.

V
Burnt Honey Morning Bun4.80

Rolled in orange sugar, finished with honey cooked to the edge of bitter.

V
Pistachio Escargot5.40

Spiral of croissant dough, house pistachio cream, cracked green salt.

VN
Roast Squash & Sage Danish5.60

Savoury danish with slow-roast squash, fried sage and a cashew cream base.

VEN
Buckwheat Almond Cake4.60

Small, dense and naturally gluten free. Good with anything black.

VGFN

Bread & Loaves

Baked on the stone deck each morning. Whole loaves while they last.

Country Sourdough7.00

Stone-milled wheat and a touch of rye, eighteen hours of cold proof.

VE
Seeded Rye Miche8.40

Dark and damp-crumbed, rolled in toasted linseed and sunflower.

VE
Olive & Fennel Fougasse6.20

Torn, not sliced. Green olives, cracked fennel seed, good oil.

VE
Toast Plate5.80

Two thick slices of the day's loaf with cultured butter and sea salt.

V
Toast Plate, Loaded9.60

The same toast under whipped ricotta, roast tomato and chilli oil.

V

Slow Coffee

One rotating roast, ground to order. Oat or whole milk, same price.

Espresso2.80

Short, syrupy, pulled long enough to lose its edge.

VE
Flat White3.90

Double shot under a thin, flat layer of steamed milk.

V
Filter, Batch Brewed3.40

Whatever is on the grinder today. Ask us what it tastes like.

VE
Pour Over, Single Cup5.20

Brewed by hand at the bar. Takes about six minutes, worth the wait.

VE
Cocoa, Stone Ground4.40

Dark chocolate melted into hot milk. Not sweet, properly thick.

V

Cold & Sparkling

Made in small batches in the back fridge. Served over block ice.

Cold Brew4.20

Steeped sixteen hours, cut with a little cold water. Nothing else.

VE
Iced Cardamom Latte4.80

Espresso, cardamom syrup made in-house, milk of your choice.

V
House Lemonade3.80

Pressed each morning, lightly salted, sharper than you expect.

VEGF
Rhubarb Soda4.20

Slow-cooked rhubarb cordial topped with sparkling water.

VEGF
Cold Steeped Tea3.60

Jasmine green, left overnight. Clean, floral, no bitterness.

VEGF

The Sweet Counter

From midday, until the tray is empty. Ask for a box to take one home.

Caramelised Custard Tart5.20

Set soft, blistered under the flame, nutmeg across the top.

V
Brown Butter Cookie3.60

Wide, thin and salted, with chocolate in sheets rather than chips.

V
Olive Oil & Citrus Cake4.90

A slice of something plain and good. Lemon syrup poured while warm.

V
Seasonal Galette, by the slice5.60

Whatever the fruit crates held this week, folded into rough pastry.

V

A cup of freshly poured coffee with latte art on a wooden counter

At the bar

One roast, changed every few weeks

We keep a single coffee on the grinder so it gets dialled in properly rather than approximately. The card by the machine tells you what is on today and where it came from.

Decaf is always available, and any milk drink can be made with oat at no extra cost.

Kitchen notes

A few things worth knowing

Our kitchen handles wheat, dairy, eggs, nuts and sesame in one small space, so we cannot promise a dish is free of traces. Please tell whoever serves you about an allergy and we will talk you through what is safe today.

The menu moves with the season and with the bake, so a line may disappear by the afternoon. Prices include tax. There is no service charge.