Meet Jerome, he really is French. He grew up in Poitiers and he knows how to make the best croissant this side of the channel. We’ve been serving his bread with pride and confidence since we opened in May 2010. He starts work at 2am at the bakery just down the road and delivers his freshly baked croissants, baguettes, pain au chocolate by the van load bright and early every morning, while most of us are still fast asleep. The reason it’s so great is that Jerome imports the baguette flour from France as it has more gluten and its much richer creating more elasticity in the bread. It hits the spot every time. We’re just praying he doesn’t move back to France.