Introducing Soigné: A Father-Son Patisserie Dedicated to the Art of Perfect Pastry

Nestled in the heart of Ingleby Barwick, a new patisserie is set to elevate the local culinary scene. Soigné (pronounced swan-yay) opens its doors at Lowfields Shops this spring, bringing a meticulous and artful approach to laminated pastries, served fresh daily in a warm, modern space.

Derived from the French word meaning “elegantly made or carefully attended to,” the name Soigné perfectly encapsulates the ethos behind the patisserie. Every croissant, kouign-amann, and pain au chocolat is crafted by hand using time-honoured techniques, with zero additives, improvers, or shortcuts. The result: pastries that are as refined as they are comforting—light, buttery, and impossibly flaky.

Behind the counter is a story as rich as the layers in their dough. Stephen and Josh Palmer, the father-son duo who co-founded Soigné, bring over 53 years of combined experience to the kitchen. Despite decades in the hospitality world, this marks the first time the Palmers have worked side-by-side professionally.

Stephen, a classily trained baker and pastry chef with a storied career across Europe, and Josh, a rising star in modern patisserie, have joined forces to create something timeless and new.

“At Soigné, we’re not just baking pastries—we’re reviving a craft,” says Josh Palmer. “Everything is done in-house, from scratch, every single day. Our guests will be able to taste the difference that care and time make.” “The name actually came from something Josh said early on when we were planning,” recalls Stephen Palmer. “He turned to me and said, ‘Whatever we make, it needs to be soigne.’ It’s something chefs say when a dish is beautifully executed—clean, precise, elegant. And that stuck with us. It became the standard we wanted to set, not just for the food, but for everything we do.”

Stephen explains further; “Every ingredient is chosen with obsessive care. We use cultured butter from the Highlands of Scotland for its rich, tangy depth, flour milled from premium Canadian wheat for perfect lamination, and only the finest high-cocoa content chocolate to ensure every bite is bold, smooth, and indulgent. No shortcuts—just the best of the best.

Adding to the elevated experience, Soigné exclusively serves Railtown Coffee, a specialty roaster celebrated for its direct-trade ethos and precision roasting. Known for its presence in many high- end venues across the UK and local Michelin star-rated restaurants, Railtown offers an exceptional cup that perfectly complements Soigné’s pastry lineup.

The patisserie’s interior reflects the philosophy of its menu—modern, minimal, and quietly luxurious. A marble counter, warm wood finishes, and the gentle aroma of baking butter set the tone for a space where guests can slow down, sip, and savor.

Whether it’s a perfectly layered almond croissant on a weekday morning or an indulgent weekend treat, Soigné promises a pastry experience that’s thoughtful, elevated, and unforgettable.

Soigné Opening:

Thursday 1st May 2025
Address: 19a Greenside Ingleby Barwick, Thornaby, Stockton-On-Tees, TS17 ORR Open: 8:30am-4pm

Follow along on Instagram at @soignebakeryingleby for a peek behind the scenes and the daily pastry lineup.