Sundays

The queues at microbakery Sundays speak for themselves, thanks to owner Laetitia Loefti’s decision to document the process of opening on social media.

Sundays’ scrolls are light and airy, almost like a pancake. Each batch of dough is cold-fermented overnight, then given time to rise twice more. It’s swirled into trays, baked, then the scrolls are iced. Choose from three core flavours: classic cinnamon with cream cheese, Biscoff and Kinder chocolate. There are also one-off specials like pistachio.

The all-cold drinks list includes matcha twists (think Kinder Bueno renditions) and a coconut cloud coffee – inspired by viral New York cafe Rhythm Zero – featuring whipped espresso over coconut water.