Friday Bake November 22nd
Bread
Our house loaf, made with a blend of white, wholemeal and rye flours and a wholemeal starter. Pareve, Vegan.
Blend of white, wholemeal and rye flours with Mt Zero organic kalamata olives. Vegan. Pareve.
Blend of wholegrain khorasan and spelt flours, coated in sesame seeds. Tin loaf. Vegan.
Sourdough made with a blend of white, wholemeal and rye flours with the addition of our seed mix containing pumpkin seeds, sunflower seeds, sesame seeds, linseeds and rolled oats on the inside and outside. Pareve. Contains honey. Tin loaf.
A mixture of white, wholemeal, rye flours with raisins, currants and a heavy dash of cinnamon, coated in sesame seeds. Sourdough. Vegan. Tin loaf.
100% whoegrain sourdough rye bread. Vegan.
A sourdough baguette with a blend of white and wholemeal flours. Best eaten same day. Pareve. Vegan.
A sourdough sesame rings make with a blend of white and wholemeal flours, coated in sesame seeds. Pareve. Vegan.
Whole Cakes
Sweets
Sourdough babka scrolls. Naturally leavened sweet soft enriched dough with a chocolate filling, covered in streusel. Contains milk, eggs, cream, butter, wheat. Please note to arrive after 10am if you order these buns.
Apple galettes (open tarts) contain creme patissier, roasted apples and an oat crumble within a gentle flaky pastry. Dairy.
A pair of our flaky butter croissants.
Twice baked almond croissant with almond frangipane with hints of vanilla bean and orange zest.
A guaranteed explosion in your mouth with beautiful crispy pastry combined with creamy custard.
