Friday Bake
Bread
220g of sourdough pizza dough - enough for medium sized homebaked pizza.
Rich and caramelized, the sprouted sunflower seeds bring a light crunchy crumb. The taste is slightly more complex than our previous seeded, with a nice flavour of fermentation and toasted sesame. It's a very versatile bread., pairing well with many things, but baker Paul reckons best with savoury items - perfect on a cheese board (blue cheese, goat cheese or a nice camembert), or with grilled seafood ! 🤤 Yum!! We use the same freshly stoneground dough as our Classic Sourdough and add 2 types of seeds - SPROUTED Sunflower Seeds - Sesame mix (black and white)
Traditional French baguette, crunchy crust and crumb.
"Rugbrød" A dark and heavy Scandinavian-style sourdough rye. Available Friday, Saturday and Christmas Day!
Our award winning Classic Sourdough loaf, made with our own freshly stonemilled flour, grown by the worlds leading regenerative farmers, with a little WGM bakers flour.
Our stonemilled wholewheat country loaf, made with 100% WA Wheat. The wheat in this delicious loaf was grown in WA by the Haggerty Family, world leaders in Natural Intelligence regen farming methods, working with nature without the use of chemicals or pesticides.
Our delicious sourdough - the Classic dough in a tin loaf. ***Please note, we are unable to slice loaves as our old slicer has been put out to pasture!***
Italian-style semi-sourdough rolls
Pastries
Our weekend savoury staple, filled with Mondo's premium ham and melted Swiss Gruyere cheese.
All Aussie favourite mid-morning snack
Your favourite MB is back - Orange and Fennel seed laminated pastry bun.
Chocolatine filled with Cuvee dark chocolate and coconut frangipane, and topped with chocolate and coconut flakes.
Golden and delicious semi-sourdough Croissants expertly shaped and freshly baked for you every morning. Flaky and crisp on the outside, soft and airy inside. A three day semi-sourdough process, Hand laminated, hand-cut and shaped, using a mix of freshly milled and sustainable flours, sweet freshly milled wholewheat levain and pure New Zealand butter.
Deliciously different, this is our take on the Swedish kardemummabulle, an enriched, unlaminated pastry infused with the warmth of exotic cardamom spice. Intricately shaped deliciously sweet dough, baked to perfection.
We took our beloved Pain-au-Choc pastry and gave the choc bit a big upgrade. If you’ve never tried Cuvée Chocolate, you’re in for a treat. The quality is AMAZING. Real, small batch single origin chocolate, like, the way things used to taste(!) combined with our real, freshly ground flour. Our friends at Cuvée care about their supply chain just as much as we do, so thankfully, everything that goes into the Chocolatine only makes for a guilty indulgence, not a guilty conscience!
