Nia Burr and Jack Lloyd-Jones took over the Kynaston Road site in December 2013, aged 22 and 23, having worked up through Fernandez and Wells. They bake with UK-grown grains and stock Little Bread Pedlar pastries and produce from agroecological farm Flourish.
A mustard-yellow angled counter runs along the left wall, and a back garden holds mismatched tables.