AN ARTISAN bakery has revealed its new menus after closing for an "extraordinary" transformation. 

We previously reported Valaria, located on Byres Road, was set to temporarily close from January 22 as part of a "fresh start" for the bakery. 

The patisserie, which was opened by Six by Nico boss Nico Simeone last year, will reopen on Monday, February 5. 

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Glasgow Times:

Now, the team have revealed its "luxurious" new look and enhanced breakfast and lunch menus designed for all-day dining. 

The new breakfast menu has been inspired by cuisines from around the world, from Hong Kong style French toast to Turkish eggs to green eggs and ham while the new lunch menu includes a selection of seasonal salads. 

New from the bakery, which prepares items in-house each morning, are Nduja sausage rolls, the Valaria strawberry tart and a raspberry rose and lychee Jammy Dodger. 

Following the refurbishment, diners will also have more space to enjoy the new menu which allows for more space for both sit-in and takeaway with a new counter and additional seating. 

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However despite the changes fans of Valaria, which is the Six Company's first-ever all-day eatery and bakery, can be rest assured its popular croissants and TikTok hit Parisian hot chocolate remain. 

India Dhami, brand manager at Valaria, said: "We are always looking for ways to improve, to surprise and delight our customers old and new.

"We planned this pause a while ago and we’ve managed to fit a lot into a couple of weeks – we can’t wait to welcome our guests back in for some artisanal indulgence.

"We’ve listened to what our customers love, and what they want.

"The result is what visitors to Valaria will be able to enjoy from next week. 

"We’ve created what we truly believe is a destination venue which will provide a haven for locals and visitors alike to revel in new breakfast and lunch rituals; our focus has been designing a menu that elevates those experiences. 

"It’s an exciting new chapter in Valaria’s story."

Bookings are open from Thursday, February 1 at