The brains behind Patisserie Organic and Fernandez & Wells, Dee Rettali and Jorge Fernandez, came together to open Fortitude Bakehouse in 2018 specialising in ferment craft baking. Their cakes made with sourdough come in flavours like Guinness & chocolate and honey & almond and there are also pastries on offer – sticky buns and danishes, or sausage rolls if you fancy something savoury. But it’s the beignets, impossibly fat and filled with flavoured cream, that have made Fortitude famous, so be prepared to queue if you want one.