Caramelised brioche, tart roasted rhubarb, vanilla honey yoghurt and a ginger oat granola. A proper spring breakfast, or a very good dessert.

A rich, buttery French brioche with a deeply golden crust and a tender, pillowy crumb. The only bread worth making if you're planning French toast.

Slow-roasted pulled pork shoulder, brined overnight, rubbed in warm spices, and served in toasted brioche buns with a homemade barbecue sauce finished with fermented rhubarb. A properly satisfying centrepiece.

Golden pumpkin-shaped brioche buns scented with saffron, turmeric, and orange zest. Soft, buttery, and gently spiced.