Father son duo to open patisserie Soigné in Ingleby Barwick
Stephen and Josh Palmer are preparing to launch Soigné, a “modern, minimal, and quietly luxurious” new venue at Lowfields Shops.
Pronounced ‘swan-yay’, and derived from the French word meaning “elegantly made or carefully attended to”, the patisserie will be launching in Ingleby next month.
The pair have spent decades in the hospitality industry – and have more than 53 years of combined experience in the kitchen – but have yet to work together professionally.
That was until Soigné was born.
Stephen, a baker and pastry chef with a storied career across Europe, and rising star Josh say they joined forces to create something “timeless and new”.
“At Soigné, we’re not just baking pastries—we’re reviving a craft”, Josh said.
“Everything is done in-house, from scratch, every single day. Our guests will be able to taste the difference that care and time make.”
Stephen said the unique name Soigné actually came from something Josh said earlier on during the planning stages of the project.
He explained: “[Josh] turned to me and said, ‘Whatever we make, it needs to be Soigne.’
“It’s something chefs say when a dish is beautifully executed – clean, precise, elegant.
“And that stuck with us. It became the standard we wanted to set, not just for the food, but for everything we do.”
As previously reported, signs were erected at the Lowfields venue earlier this year as the restaurant prepared to take over the former Mā Kin Thai restaurant.
Most recently, and before Stephen and Josh moved in, the space was known as the Greenside Diner – although this was put up for sale in August as the then-owners admitted that they “didn’t have the time to commit”.
Works have been ongoing on the interior for several months, which “reflects the philosophy of its menu—modern, minimal, and quietly luxurious” with a marble counter and wood finishes.
Stephen said that every ingredient at Soigné will be “chosen with obsessive care” – with every croissant, kouign-amann, and pain au chocolat handcrafted and containing zero “additives, improvers, or shortcuts”.
He added: “We use cultured butter from the Highlands of Scotland for its rich, tangy depth, flour milled from premium Canadian wheat for perfect lamination, and only the finest high-cocoa content chocolate to ensure every bite is bold, smooth, and indulgent.
“No shortcuts—just the best of the best.”
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Also on the menu will be Railtown Coffee, a specialty roaster known for featuring in many high-end restaurants and Michelin star spots.
Soigné will open on Thursday, May 1, at 8.30am, and will be open until 4pm.
You can find them on Instagram via @soignebakeryingleby.