Winter menu: what's coming

Winter baking is our favourite. The oven is on all day, the kitchen is warm, and the flavours lean rich and spiced. Here's what's landing on the winter menu.

Spiced loaves

Our new cinnamon-cardamom loaf is enriched with butter and egg, swirled with a dark brown sugar and spice paste, and finished with a crackle of demerara sugar on top. Slice it thick and toast it with butter.

Savoury pies

We're adding three new savoury hand pies: steak and ale with flaky rough puff, roasted pumpkin and feta with sesame, and a classic chicken and leek. Perfect for lunch with a side of something green.

Hot-cross loaf

We've been testing this one since February. A hybrid between a hot-cross bun and a brioche loaf — spiced, studded with sultanas and mixed peel, cross-marked on top, glazed with apricot. Available from June through August.