The menu at this bakery and eatery is split into breakfast and lunch. Eggs on toast, the bacon-and-egg roll, and sourdough with organic butter all feature loaves from Organic Bread. The kitchen is fitted with a brick pizza oven, too.

Pretzels cooked in the style of owner Andreas Rost’s native Strasbourg come with a dip of smashed avocado and a mango, coriander and chilli salad. While Bavarian pretzels are uniformly plump and fluffy, Strasbourg pretzels have a thinly rolled end and a fat or “belly” side to showcase two textures and flavours.

For lunch, there’s a gluten-free bowl, sandwiches and burgers. The Southern fried chicken burger is topped with carrot rapée, a French-style ribboned carrot marinated in orange juice and apple cider vinegar.

It’s a modern space with industrial touches such as exposed brick and ductwork. The day’s offerings, including pastries and bread, are on display around the room.