The building's exterior, largely preserved in its weathered, graffiti-marked state, is subtly enhanced by wine red-painted steel windows and a sculptural marble bench. Inside, the raw concrete structure, brick ceiling, and masonry walls contrast with expanses of red marble adorning the lower walls and the monolithic counter. Custom-made ceramic floor tiles, designed by Anastassiades in partnership with luxury ceramics brand Mutina, add further refinement. Minimalist bronze light pendants and glass showcases contribute to an atmosphere of design elegance. Floor-to-ceiling internal windows provide views of the bread and pastry production area, placing the art of baking at the forefront. In stark contrast to the front's red colour scheme, the production space is decked in white marble and ceramic tiles, creating a 'yin and yang' dynamic that highlights the intertwined themes of heritage and modernity, as well as industrial and artisanal production, central to Red Jane's ethos.

Crafted from organic flour sourced from a local mill that primarily uses Greek grain, Red Jane’s bread and pastry menu is the result of a three-year collaborative effort between head baker Seraphim Karantziounis, Eyal Schwartz, co-founder of London's iconic E5 Bakehouse, and skilled pastry chef Konstantinos Kasidopoulos of Cannelait Paros. Coffee roaster Giannis Klouvidakis’ balanced blends, made from freshly roasted beans sourced from select small farms in Brazil and Colombia, add to the venue’s artisanal sensibility and commitment to quality.