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.

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

Made with french butter with triple chocolate batons.

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).