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Flour & Fable
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Flour & Fable — slow mornings, beautiful bakes. An artisan bakery and pâtisserie.

A deeply bronzed all-butter croissant resting on a pale travertine slab

Slow mornings.
Beautiful bakes.

Shop the bakery

(01)The bakery

About Flour & Fable

We bake slowly, on purpose. Butter folded through dough over three days, sourdough fed before sunrise and pâtisserie finished by hand each morning — beautiful bakes for unhurried mornings.

A torn pain au chocolat revealing airy laminated layers and dark chocolate

Every croissant begins three days before you eat it. We work in small batches with cultured butter and stoneground flour, and we stop baking when the morning’s trays are gone.

Read our story →

(02)This morning

Fresh from the oven

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Pâtisserie

Strawberry Tart

£6.50

Sablé, vanilla crème pâtissière, strawberries.

(03)Shop by category

Something for every table

From a single croissant to a three-tier celebration — browse the bakery by what you’re in the mood for.

(04)The craft

Three days to make. Three minutes to eat.

  1. A marble workbench at dawn with a mound of flour, a block of butter, eggs and a jar of sourdough starter

    01

    Begin with good things

    Stoneground flour, cultured butter, free-range eggs and a sourdough starter we feed every evening. Nothing we can’t pronounce.

  2. A baker's floured hands rolling out laminated croissant dough with a wooden rolling pin

    02

    Fold, rest, repeat

    Our croissant dough is laminated by hand over three days — folded, chilled and rested until it holds hundreds of butter-thin layers.

  3. A baker scoring a proofed sourdough loaf with a curved blade

    03

    Shaped by hand

    Every loaf is shaped and scored by one of our bakers. The score lets the bread open in the oven — and no two are quite alike.

  4. A tray of freshly baked croissants cooling in a bakery kitchen

    04

    Baked at dawn

    The first trays come out before the shutters go up. When the morning’s bake is gone, it’s gone — and we start again tomorrow.

Fig and blackberry tartlets and spiced plum danishes on aged linen with fresh figs

(05)Seasonal

Autumn, in pastry form

Figs, blackberries and the last of the plums — our autumn bakes change with what’s good this week, and disappear when it isn’t.

The seasonal collection

(06)Signature cakes

Made to order for birthdays, weddings and ordinary Tuesdays.

Design your cake
A pistachio and rose celebration cake with a slice cut to show pale green sponge and rose cream

Choose a size, sponge flavour, optional inscription and collection date on each cake. Availability is fictional demonstration content.

A long linen table set with croissants, sourdough, a strawberry tart, éclairs and coffee

Your weekend, beautifully sorted.

Order for collection or local delivery. Every order on this site is a demonstration — nothing is charged or baked.

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