Ahammed thufail Nurani

Layers of chocolate sponge under a glossy truffle glaze.

Red velvet sponge with a cream cheese frosting.

Chocolate sponge, whipped cream and cherries.

Classic vanilla sponge with smooth buttercream.

Light sponge layered with pineapple and cream.

Butterscotch cream and praline crunch between the layers.

Baked cheesecake on a crumbly biscuit base.

Rich fruit cake soaked with candied peel and nuts.

A single slice of chocolate cake, cream and all.

Red velvet slice topped with cream cheese.

Butterscotch cream with praline crunch.

Vanilla sponge with blueberry compote and cream.

All-butter croissant, laminated and baked daily.

Butter croissant rolled around dark chocolate.

Caramel cream and toasted almond on a soft sponge.

Crisp puff pastry with a spiced vegetable filling.

Soft wholemeal loaf, sliced and baked fresh each morning.

Garlic bread finished under a blanket of melted cheese.

Baked baguette with garlic butter and herbs.

Twice-baked milk rusk, made for dunking in tea.

Six soft buns, freshly baked and still warm.

Big, chewy cookie studded with dark chocolate.

A box of crisp, short butter cookies.

Dense fudge brownie, warm from the oven.

Six French macarons in the day's flavours.

Vanilla cupcake under a swirl of buttercream.

Glazed ring doughnut with sprinkles.

Coffee-soaked sponge and mascarpone, in a jar.

Whipped dark chocolate mousse, chilled and set.

Espresso with steamed milk and a thick cap of foam.

Blended coffee with milk, ice and a little sugar.

Melted chocolate and steamed milk, served hot.

Ginger and cardamom tea brewed the usual way.

Oranges pressed to order, nothing added.

Strawberries blended thick with cold milk.