Barney started in his home kitchen, mixing the dough by hand in a big bowl, laminating the buns with french butter using a rolling pin and then finally allowing them to rise at room temperature before baking them in his mother’s oven.

We now have a little help and are working on a slightly larger scale, however our methods are as artisanal as ever. Every single bun is handmade and it will always stay this way.

With Proper Butter

At the heart of our buns is our butter, sourced from Normandy, the pre-eminent butter producing region of France. As with tradition and with croissant dough at the heart of our buns, we could look nowhere else. The Flechard family, our dairy of choice, have been running their dairy since 1946.