Today’s bakes

A short, ever-changing list. When it’s gone, it’s gone.

“We started with one borrowed oven, a sack of flour, and the stubborn belief that bread tastes better when nobody’s in a hurry.”

Eight years on, we still mix every dough by hand, still proof it overnight, and still sell out by noon most days. Flour & Ember is run by the same two bakers who opened it — you’ll usually find us dusted in flour behind the counter.

— Mara & Tomás, founders & head bakers

Walk In Sharp.
Walk Out Unmistakable.

Master barbers, straight-razor shaves and fades dialled to the millimetre. No guesswork, no fuss — just a chair, a mirror and a finish you will keep coming back for.

Prices held with a master barber. Loyalty cards stamped on every visit — tenth cut on the house.

No deposit required. Free cancellation up to 2 hours before your slot.

The Vale letter

Slow notes, early access, nothing else.

One quiet email each month — new pieces, restocks, and the occasional word from the atelier.