Figbar

The story

Figbar Norwich: A Modern Dessert Bar Celebrated as a Good Food Guide Local Gem

Figbar introduces Norwich's first dedicated dessert bar, anchoring a modern meeting place where pastry chef and owner Jaime Garbutt's creations take centre stage.

The Chef and the Kitchen

Garbutt brings extensive experience from Michelin-starred kitchens including Pétrus, Morston Hall, and Ottolenghi before founding Figbar in 2016. His approach prioritises rigorous testing, ensuring every item meets exacting standards rather than relying on shortcuts. The team produces everything on-site, from morning pastries to evening plated desserts, maintaining full control over quality and flavour profiles throughout the day.

Seasonal Flavours and Signature Sweets

The menu shifts regularly, offering guests a rotating selection of inventive sweets alongside classic bakes. Current highlights include the Salted Miso Chocolate Cake served with yoghurt sorbet and the Chocolate Gianduja paired with hazelnuts and salted miso ice cream. Patrons can also order playful constructions like the Popcorn Gone Bananas or the Peanut Parfait layered with salted caramel and Nutella. The Good Food Guide notes specific favourites such as the glossy "Jaffa cake" sponges and a rich chocolate and Guinness cake finished with coffee buttercream icing.

The Dessert Bar Experience

Positioned near the theatre district, Figbar functions as both a pre-show destination and a late-night treat, staying open until 10pm on Thursday through Saturday evenings. Visitors encounter a counter displaying an array of cakes and bakes, with a separate refrigerated case holding ready-to-go options for those preferring a takeaway portion. The space encourages lingering over a coffee after dinner or grabbing a boxed selection to enjoy elsewhere. This flexible model supports the venue's reputation as a local gem where sweet cravings are met without the formality of a traditional restaurant finish.