Stone-milled Winter White Hellfire, stone milled French Red Zanzibar, and roller-milled organic wheat. Shaped and fermented for at least 22 hours. Crisp on the outside and soft and flavourful within.

This seeded beauty is a blend of stone-milled and organic heritage wheat as well as French Red Zanzibar. We toast and soak our seeds; sunflower, sesame, poppy and pumpkin seeds before we incorporate them in the dough.

An infusion of olives and olive oil from Mount Zero, our preserved lemons, and rosemary. Made with the same dough as our seeded boule.

This 1.4 kg tin loaf is a great keeper that will get you through the week. With kibbled rye, linseed and molasses, this is a stone ground and roller-milled mix of rye and wheat.

Our sourdough baguette is a mix of organic premium wheat and stone ground wheat. Fermented overnight, it’s crunchy on the outside with a soft and open crumb.

All french butter croissant, is always delicious.

Made with french butter with triple chocolate batons.

Fluffy brioche bun filled with a layer of creme pat and crunchy pecan praline. Dusted in cinnamon sugar.

Layered croissant pastry soaked in custard, with sticky date cake and pears, finished with a butterscotch glaze.

Since day one our Khachapuri has been a staple. Croissant dough parcel filled with ricotta, mozzarella and native mint. Brushed with olive oil, topped with sea salt.

A fan favourite. Sliced ham with a pecorino and cheddar fondue.

Rich buttery chocolate chip cookie made using Hunted + Gathered 70% Dominican dark chocolate chunks topped with flakes of Maldon salt.

Chocolate and Espresso brownie, made with almond meal.