Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Generously hand filled with our freshly made Belgian chocolate ganache filling. Freshly made with Callebaut chocolate and organic local thick cream, a chocoholics dream treat.
This handcrafted plant-based doughnut features our signature vegan brioche-style dough — slow-fermented for up to 48 hours to create a soft, fluffy bite full of flavour. Flavour-packed, egg & dairy-free, and made for everyone to enjoy — whether you’re plant-based or just love a great doughnut.
Our own recipe vegan brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Oozing with our freshly made mixed berry jam, packed full of plump juicy raspberries, blackberries, redcurrants & blackcurrants and a light dusting of raspberry powder. Watch out, filled to the max they have been known as jam bombs.
Our own recipe cinnamon and brown sugar brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Gently tossed in cinnamon sugar and hand filled with our freshly made Madagascan Vanilla custard. A combination of our favourites join forces for the ultimate doughnut.
Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Hand filled with our coffee custard, individually glazed with our salted caramel glaze and finished with a light sprinkle of sea salt flakes. Made with locally milled flour, local thick cream, free range eggs.
Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Generously hand filled with our freshly made custard filling. Made with Madagascan vanilla pods for an extra creamy rich, sweet taste, nutty sweet nutmeg and local organic milk, thick cream and free range eggs.
Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Oozing with our freshly made mixed berry jam, packed full of plump juicy raspberries, blackberries, redcurrants & blackcurrants. Watch out, filled to the max they have been known as jam bombs.
Our own recipe cinnamon and brown sugar brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Rolled and hand cut into our signature claw, rolled in another dose of cinnamon sugar.
A handpicked mix of our favourites: fruity Mixed Berry Jam, silky Vanilla Custard, rich Belgian Chocolate, and spiced Cinnamon Brown Sugar. Slow-proved, handmade, and irresistibly indulgent.
Layers of buttery laminated brioche dough rolled up with nutty almond filling topped with extra crunchy almond nut flakes, finished off with a dusting of sugar. Delicious served warm or cold, it’s a rich almond classic with a perfect balance of texture and flavour.
Layers of laminated brioche dough rolled and knotted with rich butterscotch sauce and crunchy pecans, then topped with extra gooey butterscotch and whole pecan pieces. Delicious served warm or cold, it’s a sweet, buttery classic with a perfect balance of texture and flavour.
Our own recipe plain brioche dough, laminated. Filled & twisted with Belgian dark chocolate chips & custard, topped with brown sugar for crunch. Made with locally milled flour, local Organic cream and free-range eggs.
Our own recipe plain brioche dough. Laminated with British butter, filled with cardamom filling, rolled, cut & twisted and topped with cardamom syrup & brown sugar. Made with locally milled flour, local thick cream and free-range eggs.
Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Filled with cinnamon filling then plaited and rolled. Once baked they are then double dipped in cinnamon syrup for extra gooeyness. Made with locally milled flour, local thick cream and free-range eggs.
Our signature brioche dough, laminated and twisted with mozzarella, mature cheddar & cream cheese tomato with cheese & chive topping. Perfect hot or cold. Served as a snack or delicious with soup. Made with local flour, Organic milk and free range egg.
Our signature brioche dough, laminated and twisted with cheese and rolled into mature cheddar. Perfect hot or cold. Served as a snack or delicious with soup. Made with local flour, Organic milk and free range egg
Golden, flaky brioche meets creamy feta and tender spinach in this irresistible savoury Danish topped with golden linseed. Rich, buttery layers wrap around a generous filling for a melt-in-the-mouth moment, straight from your oven. Perfect for brunch, lunch, or a gourmet snack. Perfect hot or cold. Made with local flour, Organic milk and free range egg
Our own signature plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Laminated with butter, rolled & baked in a deep muffin tin. Hand piped with our homemade raspberry curd with a light dusting of freeze-dried raspberry powder.
Our signature brioche dough, laminated and twisted with mozzarella, mature cheddar & cream cheese tomato with cheese & chive topping. Perfect hot or cold. Served as a snack or delicious with soup. Made with local flour, Organic milk and free range egg.
Our own recipe plain brioche dough, made in small batches with a bulk fermentation of up to 48 hours for maximum flavour. Laminated with British butter, rolled and baked in a deep muffin tin. Hand piped with our homemade Belgian chocolate filling made with Callebaut chocolate with a light dusting of chocolate powder.
A fruity, crunchy start to your day – Rolled oats, tangy cranberries, sweet apricots, juicy sultanas, and crunchy seeds. Fresh, wholesome, and 100% vegan.
Reusable, Stylish & Sustainable Carry your essentials in style with our Pipp & Co Café tote bag. Made from durable, eco-friendly cotton, it’s perfect for shopping, work, or market trips. Lightweight yet strong, it folds flat for easy storage and proudly features our café logo – a stylish way to support local coffee and doughnut culture.
