Where Flour
Becomes
Artistry

Hand-crafted pastries, slow-fermented breads and French classics — baked fresh every morning in the heart of Notting Hill.

Born from a love
of the craft

Chef Élise Moreau spent twelve years perfecting her trade across Paris, Lyon, and Tokyo before returning to London with one ambition: to bake bread and pastries that tell a story — one of patience, seasonal ingredients, and deep respect for fermentation.

Every loaf is slow-fermented for a minimum of 18 hours. Every croissant is laminated by hand, butter sourced from a single farm in Normandy. Nothing leaves our kitchen unless it is extraordinary.

"Bread is the oldest form of love. We bake it every day as if it were the first time."

— Élise Moreau, Head Baker

Baked fresh,
every morning

Our menu changes with the seasons. Everything is made on-site — no shortcuts, no compromises.

A feast for
the eyes

"A transcendent experience — the laminated dough alone rivals anything I've tasted in Paris. Maison Dorée is London's most exciting new bakery."