Cooper & Milla's

The counter is laden - fat chicken sausage rolls, three tiers of pink raspberry meringues, golden and puffy spanakopita - when out comes a tray of hot ossobuco pies. The lunch crowd hovers, trying to decide. Wherever you look it's a bountiful display, with home-made honeycomb here, warm muffins there, and sandwiches ready to go. The cabinet might offer quinoa salad with pomegranate seeds, pumpkin and barberries; chicken spiced with sweet paprika, cumin and coriander; or salmon and chickpea fritters. Individual carrot cakes, finessed with thick carrot icing and candied walnuts, loom tall.