Our staple bread (semi-wholemeal) made of just flour, water and salt. Long fermented, nutritious and very tasty, the loaves are crusty on the outside, soft 'n glossy within. Best eaten fresh with some butter & chunky jam. Or over the next few days as toasties or sandwiches.

A sourdough bread coated in seeds & baked in a loaf tin. Their loaf shape makes them easier to slice and the seeds give the loaf its unique flavour.

A flourless, dense loaf made of a mix of nuts and seeds. Perfect as a quick snack or on cheeseboards & even better when lightly toasted and topped with avo/feta/honey or cheese.

Soft, fluffy, brioche-y loaf coated in sesame seeds. Great with soups, stews and dips.

Layers of light and flaky pastry- crisp outside and squishy within. Our pastries are laminated with butter and rolled the same morning as you get them which makes them extra flaky. It also means that they retain their crisp texture for up to a day.

Our signature pastry. Flaky swirls of pastry layered with a sweet & slightly salty cinnamon sugar.

Rich, dark chocolate amidst layers of crisp, flaky pastry.

Crisp pastry layered with butter and raw sugar that creates a crisp caramel crust but is flaky & slightly gooey in the middle. Unlike what the name suggests, not too sweet!

Layers of light flaky pastry glazed with fresh, local honey with a sprinkle of salt.

Lime-soaked sponge layered with passionfruit curd and zesty lime cream.