A new seasonal signature from Executive Head Pastry Chef Devon Bax, the Bread Street Kitchen Pavlova reimagines a timeless classic with crisp meringue, whipped white chocolate strawberry ganache, vibrant summer fruit and a bright mixed berry jus. Finished tableside for a touch of theatre, it’s a joyful, nostalgic and shareable dessert that captures the spirit of British and European summer flavours — elevated with fresher textures, sharper acidity and a modern, refined finish.

Devon Bax shares the story behind the new Summer Pavlova

What makes the Bread Street Kitchen & Bar pavlova so special?

“Our pavlova at Bread Street Kitchen & Bar is all about contrast — that crisp, delicate meringue shell giving way to a soft whipped white chocolate strawberry ganache, vibrant seasonal fruit and a mixed berry jus that adds freshness and acidity. The tableside finish makes it even more special; it creates a real moment for guests and turns a classic pavlova into something immersive, memorable and genuinely fun. It also gets our chefs interacting more with guests, which is a big part of the Bread Street Kitchen experience.”

How have you given it a modern twist?

“I wanted to move away from the overly heavy or overly sweet pavlovas people might remember. The modern twist comes from balance — less sugar, brighter acidity, fresher textures — and elements like the whipped white chocolate strawberry ganache and mixed berry jus, which give the dessert a lighter, more refined finish. The tableside presentation adds that contemporary dining element too, making the pavlova feel interactive, elevated and very Bread Street Kitchen.”

Any inspiration behind this pavlova?

“There’s definitely inspiration rooted in classic British and European summer desserts, but also in the growing appetite for dishes that feel comforting and familiar. We’ve taken that retro dessert nostalgia and elevated it with seasonal produce, sharper flavour profiles and a more theatrical presentation. The mixed berry jus and whipped ganache help give it that polished restaurant feel while still keeping the essence of a traditional pavlova.” 

What do you think it is about the pavlova that makes it the ideal summer 2026 dessert?

“People are leaning towards desserts that feel joyful, shareable and a little nostalgic — and pavlova delivers all of that. It’s visually beautiful, naturally lighter than richer desserts, and incredibly versatile with summer berries and lighter creams like our whipped white chocolate strawberry ganache. For Summer 2026, there’s a real return to playful retro classics with more finesse and theatre, and pavlova fits perfectly into that trend.”