Superthing

Superthing's Montague Road space is a looker. The walls are pink. The leather booths are pink. Even the ceiling, with its snaking, exposed air conditioning, is pink.

On the menu is a tight range of immaculately prepared baked goods. There are croissants, of course – matcha croissants, strawberry and cream croissants, almond croissants – but cruffins filled with passionfruit curd and rasberries, cinnamon scrolls, macadamia caramel babkas and morning buns. The treats are washed down with Padre coffee and a short selection of smoothies and other cold drinks.

The major features are the imposing hanging globe lights and a windowed, temperature-controlled prep room where bakers roll and shape their pastries using Kialla organic flour and specially imported French butter.

It’s very much the ultra-modern, Instagrammable bakery – precise, provenance-driven and focused on doing a few things very well rather than being your neighbourhood bread shop. Indeed, instead of extending the selection of baked goods, the team have instead introduced a straightforward breakfast and lunch menu featuring takeaway friendly items such as NYC salmon bagels and Eggs Benny croissants.