Our story
Two bakers, one oven and a lot of butter.
Mallow started in a tiny kitchen in 2019 with one rule: bake things that make people a little bit happier.
Camille & Theo
We met over a burnt croissant.
Camille was the pastry chef who could make anything look like a flower. Theo was the line cook who kept burning the croissants. A few years and many trays later, they opened a little counter with one oven and a hand-painted sign.
Today Mallow is a team of six, but every cake is still frosted by hand, every box is still tied with a ribbon and the croissants are, finally, perfect.
What we care about
Small things, done softly.
Real butter
From a family dairy twenty minutes away. No margarine, ever.
Market fruit
We plan the seasonal menu around whatever looks best each Saturday.
Kind packaging
Recyclable boxes, paper ribbons and a handwritten note on every order.
Come say hello
The kettle is always on.
Visit the counter for a slice and a coffee, or book a tasting for your big day.