Cremer

A counter that runs from pastry to lunch

Pastries, coffee and sandwiches carry the front of the room at Cremer, and a cooked breakfast and lunch menu carries the back. The Hoxton café, bakery and canteen opened on 30 June 2026 from the team behind Space Talk 23, and it was built for daytime use rather than for a single evening service.

The three-part billing is deliberate. Café covers counter drinks and the pastry case, bakery covers what is made on site, and canteen covers the plates that come out of the kitchen. That combination gives it a neighbourhood role in a stretch of East London between Haggerston and Shoreditch where studios, independent shops and casual dining sit on top of each other.

Scratch cooking in a design-led room

The room is bright and minimal, but the working idea underneath it is plain: everything is made from scratch, so the bread, the pastry, the sandwich fillings and the cooked dishes come out of one kitchen rather than arriving in boxes. The kitchen is staffed by chefs who came from Primeur and Polentina, two London restaurants known for seasonal produce and for handmade pasta and bread respectively, and that background shows in ingredient-led cooking rather than in a long menu.

Wine is part of the offer too, which is what carries over most obviously from the Space Talk side of the operation, but the centre of gravity stays in daylight hours. Order at the counter, take a table, and the room adjusts to whether the visit is five minutes or an hour. Coffee runs alongside the pastry case all day, which is what keeps the room in use between the breakfast rush and the lunch one.

Start at the pastry case, then decide

The clearest way in is the bakery counter. House pastries sit at the core of the offer alongside coffee, and they are the item that tells you what the kitchen can do with butter and time.

From there a visit can expand: a sandwich if the morning has run long, a breakfast plate if it has not, or a full lunch from the canteen menu. Sandwiches deserve particular attention, because the bread underneath them is made in the same room. A glass of wine is a reasonable way to finish a lunch here without turning it into an evening.