A delicious 'twist' on a baguette. Sourdough twisted with green olives and oregano, the perfect accompaniment for a picnic, light dinner, or sliced thinly on a charcuterie board.

These sourdough currant buns start with a slow fermented starter to enhance flavour, hold the sweetness of plump currants, and present with a soft texture and golden brown crust. They are best eaten within two days of baking, or toasted thereafter.

A softer biscuit with chunks of dark chocolatey goodness, but not too sweet and a light sprinkle of salt on the top. Large size is 55g. 🍪 The small size is great for lunchboxes! Smaller size is 27g.

Pain d'épi (or wheat stalk bread) is a classic french bread shape dating back centuries. It is great for sharing - being able to rip off a 'spikelet' to tear, dip or slather.

A warming sourdough loaf with figs, apricots, citrus soaked sultanas and cinnamon*. The sweetness comes from the fruit - there's no added sweeteners or nasties. Best served slightly toasted with truckloads of butter. *Peel free zone 😁.

An oval, free-form sourdough loaf made with sustainable flour, water and salt. 850g.

Easy to slice for toast or sandwiches. 1.2kg each.

A delicious sourdough with generous sprinkling of poppy seeds, sunflower seeds, linseeds, pepitas, and sesame seeds throughout the loaf. 850g.

A loaf with just the right amount of oomph! Perfect for a savoury snack/toastie.