Soft sourdough buns with plenty of fruit, a little sugar, lip smacking glaze, and *no chunks of peel* 😝. Best eaten on the day baked, and factor in an additional bun to be eaten as soon as picked up because temptation will get you.

A savoury batard, generous with olives and infused with confit garlic and rosemary. Enjoy it fresh or toasted; it stays delicious for days.

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

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

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

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

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 😁.

Easy to slice for toast or sandwiches. A loaf large enough for 7+ people to enjoy at breakfast!