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Latest #pastrysection Posts

  • One of my favorite quotes: “suffering and survival - two modalities of existence that are often considered to be the antithesis of agency - come to be articulated within the lives of women under the pressures of a patriarchal system” (Mahmood, pp. 167 in Politics of Piety: The Islamic Revival and the Feminist Subject) .
📍Pastry Section. Oat flat white.
  • One of my favorite quotes: “suffering and survival - two modalities of existence that are often considered to be the antithesis of agency - come to be articulated within the lives of women under the pressures of a patriarchal system” (Mahmood, pp. 167 in Politics of Piety: The Islamic Revival and the Feminist Subject) .
    📍Pastry Section. Oat flat white.
  •  45  2  12 June, 2019
  • Have you called in yet to try some of our new desserts ? All made with love by our team in the kitchen. 
Here is the Lemon meringue & Triple later chocolate brownie. 😋
#TheFoxInn #GastroPub #Desserts #Chef #PastrySection
  • Have you called in yet to try some of our new desserts ? All made with love by our team in the kitchen.
    Here is the Lemon meringue & Triple later chocolate brownie. 😋
    #TheFoxInn #GastroPub #Desserts #Chef #PastrySection
  •  19  2  12 June, 2019
  • 📍Pastry Section. Oat flat white, latte, & a lemon meringue tart.
  • 📍Pastry Section. Oat flat white, latte, & a lemon meringue tart.
  •  56  3  10 June, 2019
  • It’s official ..we are moving to the new #bakery in colliers wood #SW19 in two weeks ! Joining our two kitchens & offices together under one roof ..busy times !#pastrysection has its own new corner to inhabit amongst the biscuit bakers/cutters & icers 😎
  • It’s official ..we are moving to the new #bakery in colliers wood #SW19 in two weeks ! Joining our two kitchens & offices together under one roof ..busy times ! #pastrysection has its own new corner to inhabit amongst the biscuit bakers/cutters & icers 😎
  •  14  0  8 June, 2019
  • Paired dinner for "Cork Whiskey Society" 
Chocolate cigar/ salted chocolate ash with Whiskey panna cotta and honey jelly served with Powers 1817 release.

Recipes my own👌
  • Paired dinner for "Cork Whiskey Society"
    Chocolate cigar/ salted chocolate ash with Whiskey panna cotta and honey jelly served with Powers 1817 release.

    Recipes my own👌
  •  82  7  28 May, 2019
  • Another day another learning experience #pastrysection
  • Another day another learning experience #pastrysection
  •  20  4  24 May, 2019
  • 📍Pastry Section. Oat flat white.
  • 📍Pastry Section. Oat flat white.
  •  46  1  8 May, 2019
  • 📍Pastry Section. Oat flat white & a peanut butter brownie.
  • 📍Pastry Section. Oat flat white & a peanut butter brownie.
  •  54  1  26 April, 2019
  • 📍Pastry Section. Oat flat white & an early bird.
  • 📍Pastry Section. Oat flat white & an early bird.
  •  73  6  26 April, 2019
  • Dessert set menu.
Vanilla cupcake with watermelon & banana deeped in chocolate sauce.
Inspired pastry chef Joel.
#Pastrysection
  • Dessert set menu.
    Vanilla cupcake with watermelon & banana deeped in chocolate sauce.
    Inspired pastry chef Joel.
    #Pastrysection
  •  19  0  25 April, 2019

Top #pastrysection Posts

  • Our latest Assiette de Desserts has been going down pretty well... Chocolate Pithivier... Stem Ginger Cheesecake with Poached Rhubarb... Chocolate Amaretti Cream... Rhubarb Ice Cream with Crumble... Gin and Tonic Jelly with Blood Orange Sorbet... Creme Fraiche, Chocolate Tuille and Candied Hazelnuts. 
Available on our evening menus, Tuesdays to Saturdays.
  • Our latest Assiette de Desserts has been going down pretty well... Chocolate Pithivier... Stem Ginger Cheesecake with Poached Rhubarb... Chocolate Amaretti Cream... Rhubarb Ice Cream with Crumble... Gin and Tonic Jelly with Blood Orange Sorbet... Creme Fraiche, Chocolate Tuille and Candied Hazelnuts.
    Available on our evening menus, Tuesdays to Saturdays.
  •  142  9  20 March, 2019
  • A festive Assiette de Desserts to tickle your taste buds for the final week before our winter closure: - Orange & Ginger Chocolate Ganache
- Pedro Ximinez Raisins
- Rum Baba with Glazed Pineapple
- Iced Lime & Amaretto Parfait
- Champagne Jelly with Pomegranate Sorbet
- Mincemeat Frangipane Tart with Apple & Quince. 
#deeelicious
  • A festive Assiette de Desserts to tickle your taste buds for the final week before our winter closure: - Orange & Ginger Chocolate Ganache
    - Pedro Ximinez Raisins
    - Rum Baba with Glazed Pineapple
    - Iced Lime & Amaretto Parfait
    - Champagne Jelly with Pomegranate Sorbet
    - Mincemeat Frangipane Tart with Apple & Quince.
    #deeelicious
  •  116  6  27 December, 2018
  • Paired dinner for "Cork Whiskey Society" 
Chocolate cigar/ salted chocolate ash with Whiskey panna cotta and honey jelly served with Powers 1817 release.

Recipes my own👌
  • Paired dinner for "Cork Whiskey Society"
    Chocolate cigar/ salted chocolate ash with Whiskey panna cotta and honey jelly served with Powers 1817 release.

    Recipes my own👌
  •  82  7  28 May, 2019
  • Our new Autumnal Assiette de Desserts. 
Clockwise from the top:
lemon & blueberry meringue,
fruit & nut tart,
poached pear with chocolate mousse,
plum ice cream with cinnamon crunch,
bramble & sloe gin jelly with white chocolate sorbet. 
Available evenings and Sunday lunches now.
  • Our new Autumnal Assiette de Desserts.
    Clockwise from the top:
    lemon & blueberry meringue,
    fruit & nut tart,
    poached pear with chocolate mousse,
    plum ice cream with cinnamon crunch,
    bramble & sloe gin jelly with white chocolate sorbet.
    Available evenings and Sunday lunches now.
  •  150  11  19 September, 2018