You found the door.

Every tin has one, on the back, easy to miss unless you're looking. You found it, so this room is yours. Three macarons. Three botanicals. One continent's worth of flavour.

BEKIRI means bakery, in Yoruba.

Classical French macaron technique, made with botanicals grown across the African continent and named for the places they come from. Moringa from West Africa. Rooibos from the Cederberg mountains of South Africa. Kenyan black tea from the highlands around Kericho and Nandi, with dark chocolate from São Tomé.
Founded by Annabel Ola. BEKIRI is London's first luxury African botanical patisserie.

Three botanicals. Lightest to deepest.

Moringa macaron, green shell, on linen

ROOIBOS TEA & VANILLA
Rooibos grows in one place on earth: the Cederberg mountains of South Africa. Steeped into cream until it turns amber, honeyed and woody, with a red berry warmth underneath. The lightest of the three, and the one to begin with.

Rooibos macaron, amber shell, on linen

MORINGA
Green and grassy, close to matcha but rounder and less bitter. Moringa has fed West African kitchens for generations, folded here through white chocolate ganache. The bridge between rooibos and Kenyan black tea.

Kenyan black tea and São Tomé chocolate macaron, dark shell, on linen

KENYAN BLACK TEA & SÃO TOMÉ CHOCOLATE
Kenyan black tea grown in the highlands around Kericho and Nandi, brisk and malty, against dark chocolate from São Tomé, once the world's largest cocoa producer. The deepest macaron in the collection, and the one to finish on.

Lightest to deepest. That's the order to eat them in.

Take them out of the fridge twenty minutes before you do. That instruction is most of the difference.

This isn't the only room.

BEKIRI is made in small batches. You can find us in-store at Raye The Store, and available for pre-order online at bekiri.co.You found this treasure once already. The rest of the collection is there when you are ready to come back.