The story
Tucked away on Wells Terrace in Finsbury Park, Giolin is the kind of small, no-frills bakery that locals quietly champion. A true hole-in-the-wall, it trades on quality over fanfare, serving pastries that earn a perfect five-star rating from its visitors.
The Frama Twins, in their hunt for London’s best breakfasts, highlight Giolin as a spot where the pain au chocolat shines—described as “buttery” and “flaky.” It’s a simple, confident recommendation: stop in, grab a pastry, and taste why this unassuming bakery has won over its neighborhood.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Giolin’s pain au chocolat is the undisputed star, praised for its impossibly flaky, buttery layers. The overall vibe is one of quiet, artisanal perfection that feels both humble and luxurious.
“This pain au chocolat is huge and looks very buttery. The crunch when you bite into it is amazing. The pastry is flaky and really good, and the chocolate is more bitter — it shouldn't be sweet, it has to be like this. The dough is soft inside, fresh, and very good. We were lucky to get the last one.”
What creators say
1 creator has covered Giolin. Most active: Frama Twins
Giolin is a small bakery recommended by locals, known for its buttery, flaky pastries like the pain au chocolat.
Dishes mentioned
Pain au Chocolat
This pain au chocolat is huge and looks very buttery. The crunch when you bite into it is amazing. The pastry is flaky and really good, and the chocolate is more bitter — it shouldn't be sweet, it has to be like this. The dough is soft inside, fresh, and very good. We were lucky to get the last one.
