Using the purest of ingredients and time-honoured baking techniques, our bread is baked fresh every morning.
The simplest expression of what we do is our stoneground sourdough, which is dark-baked for a caramelised crust and chewy, open crumb. From there we mix things up a little with soy & linseed, spelt & honey, multigrain, fruit and olive breads all available daily. At the weekend we add a 100% rye sourdough and treacle & oat soda bread to the range. Throughout the week you will also see Baker’s Special sourdough loaves which might be a 100% heritage wholewheat, oat porridge, or macadamia & wattleseed.
Our Turkish bread is slow fermented poolish dough that has proved too popular not to make a daily appearance.
Of course, no bakery would be worth its organic flour if it wasn’t willing to stake its reputation on its Viennoiserie! Our range includes croissant, pain au chocolat, escargot, almond croissant, fruit Danish and macadamia & wattleseed praline. From Friday to Sunday you can also get our delicious morning buns – croissant pastry baked in a tin, dusted in cinnamon and orange sugar, and filled with custard.
And because we’re also a café and love all things baked we also have a daily selection of ‘fresh from the oven’ pies, sausage rolls and pasties and delectable doughnuts, tea cakes, cookies and tarts to satisfy any sweet tooth.