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.

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.

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.

All french butter croissant, is always delicious.

Made with french butter with triple chocolate batons.

** CONTAINS ALMONDS ** Fluffy brioche bun filled with a layer of coconut almond spread sprinkled with blueberries. Dusted in coconut sugar.

The 2ic’s of bringing the party. Our fruit mince is made from a blend of Australian dried fruits and a carefully curated mix of spices. We pack it with diced apple and ginger, soak it in Earl Grey tea and house-brewed ginger beer and leave it for several months to mature.

** CONTAINS ALMONDS ** Our Panettone takes 3 days of constant love, it is naturally leavened and made with all-natural ingredients - no yeast or preservatives. Due to this, it’s a little different from your classic store-bought fella. It’s best enjoyed fresh; optimum devouring time is anywhere between 10 and 14 days from baking. Milanese style. Australian-grown currants, sultanas, and mixed citrus. Finished with an almond paste and sugar pearls (IYKYK).