Lavender Coffee Shop & Deli

23/09/2026

STOP. Don’t call me a croissant. 🇮🇹

Yes, I know.
I look like one.

But I’m an Italian cornetto.

A softer, sweeter dough made with eggs, milk, sugar and butter.
And most importantly…

I’m made to be filled.

Today?

Pistachio cream.

And no, this isn’t about which one is better.

It’s about knowing what you’re actually eating.

The croissant is French.
The cornetto is Italian.
They’re cousins.

But they’re not the same thing.

And we’re proud enough to call ours by its proper name.

CORNETTO. 🇮🇹

Now be honest…

If you saw this on the counter, would you call it a croissant or a cornetto? 👇

10/09/2026

Yesterday I saw a London deli charging £19 for a “gourmet” sandwich. Inside? Rubbery, mass-produced cured beef and a generic, sour white sauce.

Take paper-thin Fassona Beef Bresaola—the elite Italian heritage beef that literally melts on your tongue. Pair it with the mineral crunch of 30-month aged Parmigiano Reggiano for that sharp, umami punch. Then, break the richness with the zest of a Sorrento Lemon; its essential oils cut right through the salt and reset your palate after every single bite.
But there’s a flaw: you need moisture. No industrial dressings allowed.

There is only one specific Italian ingredient capable of turning this into a velvety, creamy masterpiece without drowning the flavours. True foodies already know exactly what it is.
Think you know the secret? Drop it in the comments. Let’s see who gets it right first.
👇 Save this for your next luxury food run.

06/09/2026

This isn’t a lemon.
And that’s exactly the problem. 🍋
You look at it and your brain says fruit.
Then you cut into it.
Cream. Lemon. A delicate outer finish.
And suddenly you understand why realistic fruit desserts are taking over pastry counters.
The best bit?
That exact moment someone looks at it and goes:
“Wait… is that actually a lemon?”
So choose.
🍋 Bite straight in
🔪 or cut it open first?
Tag the person who would genuinely try to peel it. Now in Store

03/09/2026

Yes. You read that right.

For a limited time, we’re doing something we don’t normally do:

Tuscan Pancetta Tesa — £16 per kilo.

Proper Italian cured pork belly, beautifully balanced between lean meat and rich, delicate fat.

And no…

It’s not bacon.

It’s one of those Italian ingredients you might have never tried properly — until now.

Slice it thin.
Put it in a sandwich.
Use it to take your pasta to another level.
Or just try 100g and see what all the fuss is about. 🇮🇹

But here’s the catch:

£1.60 per 100g — while stocks last.

When it’s gone…

it’s gone.

👇 Tag someone who NEEDS to try this.

And settle an argument for us:

PANCETTA or BACON?

Let’s see how divided Bristol really is. 😂

31/08/2026

you hear “Genovese” and think pesto… this might surprise you. 👀

In Naples, Genovese is something completely different.

No basil.
No pine nuts.
No green sauce.

It’s a slow-cooked ragù made with loads of onions, beef, pork, w**e and extra virgin olive oil.

And when I say loads of onions… this jar is 62% onion.

Sounds mad, but after hours of slow cooking they break right down and turn into this rich, sweet, proper comforting sauce.

That’s basically what makes Neapolitan Genovese so good.

And yeah… despite the name, it’s actually one of the most famous dishes from Naples. 🇮🇹

So be honest:

Before this post, did you think “Genovese” meant pesto? 😂👇

Send this to someone who definitely did.

15/08/2026

12/08/2026

We had an idea.

And honestly… we’re still not sure if it’s genius or completely crazy. 😂

Today, we’re showing you the first ingredients.

Bread.
Buffalo mozzarella.
Neapolitan Genovese.

That’s all you’re getting today.

Because there’s one ingredient we haven’t shown you yet.

And tomorrow…

we’re revealing it. 👀

Will it make this sandwich genius…

or completely wrong?

What do you think we’re hiding?

👇 Take your guess.

07/08/2026

The perfect zucchini flower does exist… and this is it. 🌼

This is a male zucchini flower, the one chefs love the most for stuffing and frying.

Larger, more delicate and incredibly versatile.

Our favourite?
✨ Fresh ricotta
🧀 Parmesan
🌿 Basil
🍋 Lemon zest
💛 Lightly battered and fried until perfectly crispy.

How would you cook it?

👇 Tell us in the comments. The best idea might make it onto our menu. Food
Produce Cooking
Recipes
Photography

04/08/2026

Yes.

But not ordinary fennel.

Light sweet & sour marinated fennel.
Roasted Tuscan sausage.
Buffalo mozzarella from Campania.

A combination that sounds unusual…

until the first bite.

Fresh.
Rich.
Creamy.
Unforgettable.

👇 Be honest:

Would you try it?

17/07/2026

Who decided sweet and savoury should never meet?

We definitely didn’t.

Aged Italian capocollo.
Fresh burrata.
Peppery rocket.
Sweet Neapolitan yellow peach.
Finished with a drizzle of honey.

This isn’t a sandwich trying to be different.

It’s a sandwich proving that incredible ingredients don’t need complicated recipes.

The capocollo brings depth.
The burrata melts into every bite.
The rocket keeps everything fresh.
The peach adds a delicate sweetness.
The honey quietly ties it all together.

One bite…

…and suddenly it all makes sense.

👉 Would you give it a try, or is fruit in a sandwich still a hard pass?

Tag someone who’d either love this… or argue about it. *
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