What makes good pastry? For Amann Patisserie co-owner Yohann Godec (ex-Maison Bigot, one of the biggest boulangeries in Versailles), it’s time and lots of French butter. At this pastry window, run with partner Alizee Le Goff, Godec spends nine hours rolling out a batch of around 150 pastries each morning.

The menu pays homage to nostalgic French staples, including plain croissants, lemon madeleines and pain au chocolat made with Belgian chocolate. You’ll also find changing specials, like carrot cake or strawberry cheesecake croissants. Crowd favourites are promoted to the permanent menu, such as the Biscoff brioche loaf and the maple bacon danish.

While Godec’s slow and careful baking style makes for perfect layers and lamination, it also means the pastries sell out quickly, so it’s best to get to Amann early.