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.

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.

Soft, fluffy and lighter than air.

Croissant shell filled with a fudgy, malty wedge of chocolate and finished with buttery toast wafers and a caramelised yeast ganache.

Sugar crisp pastry filled with poached Tasmanian Bramley Apples, finished with a Blackberry Crème Fraiche.

Our signature spent coffee & toasted koji bun. Developed to utilise spent coffee grounds from our espresso offering, we mill the grounds with honey, unrefined sugar, butter and organic sunflower oil before finally folding with dark-roasted barley koji. The butter is spread liberally between sheets of our shokupan dough and rolled up. Baked to retain softness and brushed with an espresso syrup to finish.

Eggplant ragu with Parmesan rind, San Marzano Tomatoes and fresh Basil. Finished with a cloud of milky Stracciatella and Pangrattato.

Croissant dough laminated with locally-made Lard Ass black garlic butter, filled and baked with serrano ham and ricotta blended with black garlic

Locally produced cultured butter browned till nutty and whipped with natural yoghurt, sea salt and a little honey

A forever favourite; puffed quinoa, millet, pumpkin & sunflower seeds and almonds toasted in organic sunflower oil and maple syrup. Best with a bowl of your favourite yoghurt and fruit.