Our flaky, buttery croissants are made in house with organic flour and lashings of butter.

Our head baker learnt how to make these soft, sugary cardamom buns in Sweden, then spent a year perfecting her recipe and technique. Made with organic flour, local St David cultured butter and fresh ground cardamom.

Peach Danish filled with lightly poached peach slices and a vanilla custard Allergens: dairy, eggs, gluten, nuts

Ham and Comte croissant

Oomite (a miso-based, organic australian owned version of vegemite)and cheddar scroll

Falco's best selling bread. Open-crumbed sourdough loaf made with a blend of white and wholewheat organic flours, baked to a deep colour for maximum flavour.

Country bread dough with fermented oat porridge mixed in. The porridge gives an extra oat flavour and a custard-like texture to the crumb. Baked to a deep colour for maximum flavour.

This sourdough loaf contains a higher amount of wholewheat without being dense. Toasted sesame seeds are mixed in and also coat this popular bread. 100% organic.

Peanut butter cookies with a salty umami kick. Falco's best selling cookie.

Choc chip cookie with toasted walnuts. Crunchy edges with a fudgy centre.

Delicious Cranberry, pecan and oat cookie

A pie that tastes just like a cheeseburger! A Falco signature product, named after the infamous Rockwell burger. Pastry and filling made from scratch, in house. Heat from frozen at 200°C for 30-35mins.

Frozen. Heat at 200°C for 30 - 35mins.

Frozen. Heat at 200°C for 30 - 35mins.

Frozen. Pork + Fennel Sausage Roll. Rich and flakey. Heat at 200°C for 20 - 25mins.

Spinach & Ricotta Roll. Heat at 200°C for 20 - 25mins.

Selected and roasted for us. For your bulk coffee needs!

Deliciously creamy naturally cultured butter with 86% butterfat and lake harvested dried salt from Western Victoria. Perfect accompaniment to Falco's hot cross buns.

Raw honey collected from suburban multi-floral hives in inner Melbourne.

Chunky Dave's Peanut Butter is handmade in Sydney Australia. He only uses peanuts grown, processed and roasted in Kingaroy, Queensland

A brilliant brewer for making espresso and filter coffee at home.

A beautifully crafted kitchen essential. "best bread knife"

A Christmas Yule Log! Inspired by the great Black Forest Cake, this Yule Log focuses on the centre of Australian Christmas desserts, the Cherry. The centre is made of a cherry fondant, wrapped with a chocolate sponge soaked with a kirsch syrup and layered with a chocolate ganache. The outside is a milk chocolate ganache. It is topped with fresh cherries, meringue, chocolate, and cocoa nibs. Serves 10-12 Only Available Pick-Up Dec 23rd & 24th

Our favourite chai concentrate, made with black tea, aromatic spices, fresh ginger and panela sugar.