OOPScone 尷尬司康
The scones

Almost embarrassingly earnest

Japanese pastry flour, French cultured butter, real dairy cream — we spend a slightly awkward amount of money on ingredients.

A store counter stacked with scones of many flavors, with handwritten cards
Daily life at the counter — when a flavor sells out, its card shyly retires
How it works

Classic staples × weekly drops

We've created more than 30 flavors, but they never show up all at once — the classics stay, while the rest rotate in weekly. It's not scarcity marketing; it's the honest capacity of a kitchen that wants every batch done right. The flavor you missed this week is your reason to come back next week.

The classics
Original, chocolate, matcha, taro, red bean, cranberry — always around, always safe to order on a first date with us.
Weekly drops
Seasonal and mood-driven flavors, announced weekly on Instagram. Miss one, and you'll have to wait for its next appearance.
Oops Lab
Experimental flavors, usually sold for a single weekend. "This flavor is a bit odd, but we thought about it for a very long time."
The Question Mark Croissant
Our other signature — a croissant bent into the shape of a question mark. It's a pastry, and also our brand symbol in 3D.
A baker piping filling onto a croissant
Oops Lab in progress — every experiment taken very seriously
Handmade daily

Baked fresh every morning
in our central kitchen

From weighing to shaping to the oven, every batch keeps a full production record. Yes, we're aware that's a bit much.

Best served warm

How to open a scone, properly

  1. Reheat for three minutes

    150°C in the oven for 3–5 minutes. Crisp outside, warm inside — the butter will introduce itself.

  2. Break it by hand

    No knives. Split it along the waistline with your hands — a rough edge is what a scone should look like.

  3. Pass it to the person next to you

    In awkward moments, offer a scone before you speak. That's what we designed it for.

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