Clementine will carry the ‘same philosophy’ as her highly rated New North Road venture into a café setting.
Open for breakfast, brunch and lunch Wednesday to Sunday, the site will be located directly opposite Quince.
The menu will be rooted in British tradition, with the same ‘ever-changing seasonal sensibility’ that has made Quince a destination.
Options will include porridge, soup and toasties, alongside Quince’s famed tattie scones, pies, buns, and scones with jam and cream.
“The goal is to continue the community feel we have built at Quince Bakery with a similarly joyful and creative menu,” Higham says.
“We’ll be keeping the same focus on British traditions and working closely with the best suppliers, which is really at the heart of everything we do.”
Hosted on the Crowdfunder platform, the rewards-based crowdfund aims to raise £50,000 to help fit out the new space and cover the equipment needed to get Clementine open in September.
Rewards range from a scone with quince jam at the café (£15) and a breakfast bundle of tattie scones, Cacklebean eggs and Red Bank coffee (£30), to a harvest dinner (£100), and bread for a year (£250).
Higham’s original location, launched in 2024, was also partly funded by a £40,000 crowdfund.
Higham is the former head of pastry at Lyle’s and led the bakery at its Borough Market spin-off Flor before becoming executive pastry chef at The River Café.