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

Silver Street Chocolate encased by flaky pastry

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.

Seasonal Fruit Danish Apricot Jam & Honey

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!

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

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