A selection of six of our best-sellers.

A selection of four of our best-selling savouries. Please note: if one or more of the above items is not available we will substitute it with something equally as delicious of equal or higher value.

Celebrating something special? Our carrot cake is a party favourite and serves 8-10 guests. Soft and delicious and topped with cream cheese frosting made with Pepe Saya Cultured Butter, topped with candied walnuts & candied orange peel. You can also select an option of including a chocolate plaque. If you do so, please enter the text you would like included in this (max 30 characters) in the order notes.

Our signature croissant.

Twice-baked croissant soaked in rum syrup and filled with almond frangipane, finished with a flurry of toasted flaked almonds and icing sugar.

Danish pastry filled with custard and seasonal fruit. (Flavours change throughout the year and may differ from the image.)

Pain au Chocolat featuring Cuvee Chocolate batons, glazed with maple syrup and a sprinkling of sea salt.

The classic pastry - pain au raisin (or escargot). Made with croissant pastry and filled with delicious soaked raisins and baked custard.

Croissant pastry swirl covered in a thin layer of custard, almond frangipane and ground cinnamon and topped with cream cheese frosting.

PLEASE NOTE: AVAILABLE FRIDAY - SUNDAY ONLY. A Japanese twist on the Pain Suisse. Charcoal is used to colour the pastry black, it is then filled with matcha & white chocolate cremeux and a yuzu jam. Dusted with matcha powder for a stunning contrast. It looks beautiful, and is packed with flavour – bitter notes from the matcha, sweet notes from the white chocolate and brightness from the yuzu acidity. Yummo!

Pain Suisse filled with baked custard, milk and dark chocolate chips.

Croissant pastry with a blend of Umami Papi Chilli Oil, gochujang, honey & topped with gruyere cheese, sesame seeds & spring onions.

Traditional pretzel, chewy and delicious, sprinkled with sea salt flakes and Comte cheese.

Traditional pretzel, chewy and delicious, sprinkled with sea salt flakes.

Our classic croissant filled with smoked ham, Comte cheese and sun-dried tomato.

Our cult classic Peanut Butter and Chocolate Cookie.

Chocolate cookie with chocolate chips and sea salt flakes.

(Individual portion) It's a cult classic! Beautifully soft carrot cake topped with cream cheese butter cream (made using Pepe Saya Cultured Butter), candied walnuts and candied orange peel.

Our ever-popular Chocolate Brownie is studded with plump, sweet and sour morello cherries and coconut, topped with mascarpone Chantilly and coconut flakes.

Our classic white sourdough. Toast, sandwiches or straight up. This is our bread and butter.

Our multiseed sourdough contains pumpkin, sunflower, sesame, linseed and nigella seed mixed throughout.

A lovely balance of stoneground, white and rye flour result in a lovely depth of flavour perfect as an everyday loaf.

Mount Zero plump kalamata olives generously studded through our sourdough. It is perfect on its own or serve on a cheese board with some afternoon aperitifs.

Our classic fruit loaf generously filled with figs, dates, apricots, spices and raisins

100% Rye with sprouted seeds and kibbled rye. Dense, delicious and incredibly nutritious.

Sourdough baguette, traditionally crusty on the outside with a lovely high-hydration crumb.

Soft and fluffy milk rolls perfect for your next BBQ.

Cobb Lane's housemade toasted granola, generous with dried fruit, lightly toasted nuts and seeds with honey and cinnamon.

Cobb Lane Tote in olive green by Envira Bags with thoughtful zipped pocket detail.

Traditional, naturally leavened Panettone made with all Australian ingredients. We add orange puree and housemade candied orange peel to the dough along with juicy sultanas. The Panettone Classico is then topped with almonds & sugar pearls for a lovely crunchy texture. Once baked they are hung upside down for 12 hours - this results in the beautiful fluffy structure. The entire process takes around three days, it is a true labour of love and patience.

Traditional, naturally leavened Panettone made using candied yuzu, (grown locally by Mountain Yuzu & candied by Candito), matcha and white chocolate. It is decadent with a lovely floral citrus tone care of the yuzu. The matcha provides a nutty, umami flavour and the distinct green colour but is not overpowering whilst the white chocolate provides a subtle sweetness. Once baked they are hung upside down for 12 hours - this results in the beautiful fluffy structure. The entire process takes around three days, it is a true labour of love and patience.

Traditional, naturally leavened Panettone made with Cuvee's dark, milk and blanc de caramel chocolates and a flutter of sultanas. The dough includes orange puree to enhance both the colour and texture. The Triple Chocolate Panettone is topped with a salted hazelnut crust for the ultimate crunch. Once baked they are hung upside down for 12 hours - this results in the beautiful fluffy structure. The entire process takes around 3 days, it is a true labour of love and patience.

Christmas Pudding 900g (Serves 10 - 12) The taste of Christmas! Our festive, fruit-dense Christmas Puddings are handmade following the traditional process - its starts many months in advance, soaking the fruit mix with a generous amount of Guinness to impart a malty sweetness. Port, Rum & Brandy are also included in the mix for good measure alongside mixed spice and citrus - added for warmth and a kick of acidity. Our puddings are ready to heat and enjoy for the perfect Christmas table finale.

Gift Pack (6) Sugar and Spice and all things nice! Our Gingerbread Cookies are made with Pepe Saya cultured butter and loaded with our special Christmas spice blend. Baked until crisp and hand-decorated, each 6 pack contains 2 people, 2 stars and 2 Christmas trees all beautifully presented in our premium Cobb Lane box.

Gift Pack (6) The nostalgic taste of Christmas! Buttery shortcrust pastry tarts filled to the brim with the ultimate mix of sticky, caramelised dried fruit & citrus peel, crowned with raw sugar and baked 'till golden brown.