In one word: Historic
I was keen to visit the Convent Bakery for it's history. The grounds are beautiful and the place was busy on an overcast day. I took the mille-feuille style vanilla slice away and ate it at home. Its appearance is quite traditional; three layers of flaky pastry, 2 layers of crème patissiere and dusted icing sugar. Its shape long and skinny, the pastry noticeably wood fired in their historical ovens and rich in colour. For the second time today, a pleasant experience but not mind blowing. The pastry lacking some of the crunch I'd expect, perhaps due to not being freshly baked, but buttery in taste. The custard was the right consistency but not deep in vanilla flavour. I'm sure I will head back for their wood fired pizza, they looked good.