MANNA DEW · BATTERSEA, LONDON
Pastry is alive.
A 100% gluten-free bakery built on the belief that nothing should be the lesser version.
WHERE IT BEGAN
There was no recipe worth following — so we built our own from zero.
It started with a request we couldn't get right, and a conviction that gluten-free didn't have to mean second-best.
What existed was built for home kitchens — passable, forgiving, designed around not controlling every variable. We needed the opposite. So we started from nothing and tested, and tested, and tested again.
Years of trial and error. The discipline to throw away what wasn't good enough. That obsession is still how we work today.
We catch the wave in real time.
Every batch. Every proof. Every bake. A dough answers to the day it's made — and we answer back.
THE CRAFT
We don't make the gluten-free version of a croissant. We make a croissant.
Eighty-four hand-laminated layers. Real French butter. The patience to do it properly, every single time.
It's math, investigative eyes, and the discipline to read the perfect run. The kind of attention you can taste in the shatter and the melt.
Every tray its own world.
Every pastry on the tray its own world.
NO COMPROMISE, ANYWHERE
The good stuff, all the way down.
That's Lescure Beurre Charentes-Poitou — AOP-protected French pastry butter, 84% fat. The same butter the best patisseries in France lay their hands on.
We won't cut a corner you can taste. Not the butter, not the layers, not the safety. Gluten-free is the one thing we will never compromise on — and the standard is the other.
5ppm
TESTED GLUTEN — A QUARTER OF THE LEGAL LIMIT
100%
GLUTEN-FREE FACILITY · SALSA-CERTIFIED
Gold
FREE FROM FOOD AWARDS 2025
WHO IT'S FOR
The pastry they thought they'd never have again.
For the coeliac handed something safe and extraordinary for once. For the family that finally shares one breakfast, no one left out. For the morning that simply starts right.
Give it without worry. Eat it without compromise.
