Our classic croissant made with cultured butter from the Bellarine Peninsula, organic flour from NSW and organic Rouge de Bordeaux malted grain grown in Victoria.

Our classic croissant is finished with floral Leatherwood honey from Tasmania, and Tasman sea salt flakes. A Monforte signature.

Croissant offcuts reworked into a pillow soft bread dough, baked with white chocolate & macadamia gianduja and a Ceylon black tea custard.

Our croissant dough filled and baked with pistachio frangipane & hibiscus-poached rhubarb, finished with a tart buttermilk creme

Traditional hot cross buns, made by soaking organic sultanas and currants in Earl Grey tea, with brightness from candied orange and toastiness from our housemade signature spice blend rich with Sri Lankan cinnamon quills, cardamom, ginger, clove, allspice, coriander seed & black pepper.

Our croissant dough laminated with black garlic butter and baked with feta, spigariello (a leafy broccoli green), oregano and sauteed onion

Slices of croissant pastry filled with pan-fried bacon chop, potatoes, salted shallots, creme fraiche & camembert