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.

Sourdough baguette

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.

Sourdough baguette. The perfect picnic accompaniment.

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.

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

Falco classic!

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

Ham and Comte croissant

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.

A rich creamy pie full of cauliflower, braised leeks and Comte cheese.

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

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.

Our Fruit mince tarts have been macerating in booze and spices for over 6 months. That come encased in our buttery housemaded pastry.