What We Bake

WE LIKE TO MAKE THINGS SLOWLY, FOR FLAVOURS AND TEXTURES TO DEVELOP IN OUR BREAD THAT ONLY TIME ALLOWS.

Fresh Bread

Sourdough Loaves

Cold fermentation for at least 36 hours

Fruit Cakes

Sweet treats

Seasonal tarts, tray-bakes, doughnuts

Making Croissants

Fresh Pastry

From traditional plain croissant to trendy cronuts, cruffins