*Entry Level*

Online food business startup course - learn in your own time, at your own pace

What's the InKERBator?

Giving early stage businesses with raw talent a turbo charge - new programme coming later in 2021

Join KERB

Raw talent? Burning ambition? Obsessed with your product? We want to hear from you!

MARKETS

Have the lunch break you deserve. Track down down one of our lunch markets

Seven Dials Market

Our food hall in central London is now open 7 days a week

KERB National Theatre

We are bringing the flavour back to the National Theatre!

InKERBators

New programme coming later in 2021

KERBanists

Graduates of the inKERBator go on to become fully-fledged KERB members, track them down!

Alumni

Great businesses that have flown the coop but will always have a place on the kerb

Events

KERB turned up several notches

Blog

News, features, opinions and insights to keep your ear to the KERB

Podcast

A weekly dose of defiance, as dished out by our industry in the face of utter rupture. Hosted by Petra Barran

Contact & FAQ

Got a question for us?
Try looking here first

About

Roots and history

KERB Team

See who's driving this thing

Careers

Work with us!

Le Choux

PARIS TRAINED CHOUX GIRL

  • KERB Member
  • NCASS Member
  • Vegetarian Option
  • Gluten Free Option
  • Halal Option

Find them at:

NO MARKETS AT THE MOMENT, BUT CHECK OUT SOME OF OUR TRADERS BELOW

Menu

Paris- Brest Choux

Hazelnut Praline Choux with a whipped hazelnut Mousseline filling and an interior of pure hazelnut praline

Dark Chocolate Choux

Filled with cremeux made of a 72% dark chocolate and topped with a dark chocolate ganache

Strawberries and Cream Choux

Choux filled with a light Mousseline, handmade strawberry confit and fresh mini British strawberries

Milk Chocolate and Peanut

Choux filled crunchy peanuts, chunks of milk chocolate and a milk chocolate mousse

Raspberry Chouquette

Chouquette filled with a light buttercream, handmade raspberry confit and fresh raspberries

Street Choux

Choux buns filled with a Madagascan vanilla filling and topped with salted caramel sauce and grilled pecan nuts