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Gouache still life of five domed buns cooling on a black wire rack, a stack of four nested paper cups standing beside them and a folded striped cloth to one side, against a deep indigo tiled wall.
SIC 56103

London W12 0BJ 186 Du Cane Road Incorporated 31 August 2026 Company 17428571

The Sweet & Sip counterwalked in service order

A take-away counter is a short machine with three ends: something is baked at one, poured at the next, bagged and handed over the pass at the third. THE SWEET & SIP LIMITED is fitting that machine into 186 Du Cane Road, and this sheet is laid out the way the counter is — one station at a time, each naming what leaves it and in what.

The three stations on this sheet are bake-off, pour and the pass, then the two tools: a batch yield sheet and an allergen matrix.

The sheets behind this one

Bake-off

One tray through the deck oven, plotted against core temperature A run chart. Stages run left to right along the foot — load, bake, probe, draw, cool, chill. The trace climbs from bench temperature to seventy-five degrees, holds flat for thirty seconds at the probe, then falls from sixty-three degrees to eight degrees across a bracket marked ninety minutes. A deck oven is drawn at the start of the run and a chiller at the end. DECK OVEN ONE TRAY CHILLER 8 °C OR BELOW 75 °C 63 °C 8 °C CORE TEMPERATURE HOLD 30 S PROBE, DEEPEST ITEM LOAD BAKE PROBE DRAW COOL CHILL 90 MINUTES, 63 °C DOWN TO 8 °C

Fig. 01 — one tray through the deck, read left to right: the stages along the foot, the core temperature up the side.

The deck oven is the only heat on the sweet side and takes one tray at a time. It runs the programme written on the station card, not one set by eye at the dial. A probe goes into the deepest item on the tray — not the edge, not the one nearest the door — and the reading goes on the bake sheet before the tray is moved.

The fall after the draw is logged rather than watched: from 63 °C down to 8 °C inside ninety minutes, then the chiller. A tray that stalls on the bench in the warm half of that run is written up as a cooling record, not as if it had kept time. Everything unsold at close is counted off the rack before it goes to food waste, so the count and the waste are one number.

Leaves this station in A lined paper bag folded twice, or a flat box if it is glazed.
Gouache study of steam curling up from an open cup against a dark indigo ground, lit orange along one edge. Gouache painting of a lidded cup and a folded paper bag standing on a scrubbed wooden counter edge, throwing one long shadow across the boards.

Pour

The drinks side is three things in a row: water at temperature, a timed extraction, and milk that has not stood out of the fridge. The grinder is set at open against a shot timer, not against taste at the end of a queue. A jug left on the counter is the longest-standing risk on this side of the shop.

A cup filling and settling at the pour station A drawing of a double-wall take-away cup. A stream falls in from above, the level rises while the surface tilts and rights itself, a foam cap builds and settles to a flat line, and a lid drops on and seats at the end.

The drawing pours once on load; under reduced motion it is drawn already poured, lid on.

Milk
At 8 °C or below; the jug is rinsed and racked between drinks.
Ice
Scoop holstered on the wall; the well is emptied and washed at close.
Remade
Any drink that stood while the rest of the order was bagged.
Leaves this station in A double-wall cup with a pressed lid; a tray for more than one.

The pass

Nothing crosses the pass unlabelled, and the allergen question is asked at the ticket — out loud, every order, before a bag is opened.

The pass is a plank with a ticket rail above it, the only place an order becomes something a person carries away. The ticket is read back — item, size, any change to the standard build — before anything is bagged.

What goes on the fold is the item, the date and the packing time; a filled item carries its components as well, because that is the line a question at the counter is really asking about. The answer is checked against the folder rather than remembered.

Two things are refused here rather than argued about: hand-over of anything unlabelled, and a hot box stacked on a cold bag. Both are easier to refuse at the rail than to explain at the door.

Leaves this station in A paper carrier, with the ticket folded over the handle.

Batch yield sheet

A batch does not divide into portions neatly, and the remainder is the whole argument of a morning. This sheet does the division out loud: three numbers in, four counts out, and the working written underneath them.

7

Whole batches to mix

A mix is whole unless the last one is scaled.

252

Portions produced

Batches at the yield counted off the tray.

4

Portions over

Produced less expected — the figure withdrawn at close.

380 g

Over, by weight

The same count at the portion size typed in.

248 ÷ 36 = 6 remainder 32. Six mixes cover 216; the remainder of 32 needs a seventh, so seven batches produce 252 — 4 portions over, 380 g withdrawn at close as a count.

Guide only. It divides the numbers typed into it.

Allergen matrix

A finished item is rarely one thing, and its declaration is the union of its components. Tick what sits in each and the sheet below names where every allergen came from — the part that matters when one component is swapped. The fourteen stand in the same order in every component, so a row is read the same way twice.

Component A
Component B
Component C
Component D
Component E

Combined declaration

Allergens in the finished item6 of 14

Contains cereals containing gluten, eggs, milk, sesame, soya and tree nuts.
  • cereals containing gluten — Sponge
  • eggs — Sponge, Filling
  • milk — Sponge, Filling, Glaze, Drink
  • sesame — Topping
  • soya — Drink
  • tree nuts — Topping

Guide only. Contact between components in a shared mixer or on a shared board is assessed separately.

What the register says

Gouache overhead of eight plain buns on greaseproof paper in a blackened baking tray, a probe thermometer laid on the bench beside it.

No food hygiene rating appears anywhere on this site: a rating is awarded after an inspection, and none has taken place.

The painted plates on this sheet are illustrations. None of them is a photograph of this address, and nothing in them records anything made, poured or sold.

What follows is the registered entry, and the only set of facts about this company that this site states.

Registered name
THE SWEET & SIP LIMITED
Company number
17428571
D-U-N-S number
235115709
Incorporated
31st August 2026
Jurisdiction
England and Wales
SIC code
56103 — take-away food shops and mobile food stands
Registered office
186 Du Cane Road, London, W12 0BJ, United Kingdom
Order line
orderline@thesweetandsip.shop