This pâtisserie was opened by a young Ukrainian refugee Yelyzaveta Tataryna only last February, who says it took a year to perfect the gluten-free bounty éclair. The scores of customers arriving for just that can surely tell. The light, creamy delicacy sits among the bakery’s long range of choux pastries, including a dark, rich snickers variation. Made fresh each morning, the pistachio tart (using pistachio flour, made in-house) is also high up on the coeliac radar, and is delightful from its crumble to cream filling.