In our bread we use predominantly freshly milled flours for maximum flavour. Currently we source or flour from: Wholegrain Milling (Organic Certified) Tuerong Farm (Sustainable Practice) Miller Baker James (Biodynamic Certified)

Stone milled Winter White Hellfire, stone milled French Red Zanzibar, and roller milled organic wheat. Shaped and fermented for at least 22 hours.

Crisp on the outside and soft and flavourful within.

This seeded beauty is a blend of stone milled and organic heritage wheat as well as French Red Zanzibar. We toast and soak our seeds; sunflower, sesame, poppy and pumpkin seeds before we incorporate them in the dough.

An infusion of olives and olive oil from Mount Zero, our preserved Lemons, and Rosemary. Made off the same dough as our seeded boule.

Country Loaf is traditionally made from whatever people could find. In our case we selected a  mix of French Red Zanzibar, heritage white wheat, white spelt wheat, and rye. Giving you rustic, chewy centre piece bread.

This 1.4 kg tin loaf is a great keeper that will get you through the week. With kibbled rye, linseed and molasses, this is a stone ground and roller milled mix of rye and wheat. 

Our weapon of choice is a dough fermented overnight made up of Winter White Hellfire and white heritage wheat, shaped and baked in the morning. This results in a peak crust-to-softness ratio.

Soft and spongy. Topped with sesame and nigella seeds. Great for sandwiches, toasties, dips, you know the deal.

(Thursday - Sunday)

Approachable White Sandwich Tin. Made with White, Winter White, French Red and Rye. White bread that is good for your gut.

(Fridays)

A tradition lives on in Northern Suburbs, if you know you know.

(Weekends)

Did someone ask for a fruit loaf? Fruitier and loafier than ever before.

With Triple Chocolate Batons

Hazelnut Frangipane and crystallised Ginger.

Custard Soaked Croissant Dough, Rhubarb & Rum Jam with Hazelnut & Ricotta Frangipane. Finished with Roasted Hazelnuts.

Croissant dough pieces tossed in Ceylon Cinnamon Sugar. Glazed with a Salted Caramel Chocolate Glaze and Orange Zest

Sour Cherry compote on malt Custard, finished with Tonka Bean and dark Chocolate

Fudgy, Chocolatey and Gluten Free

Toll House Cookie Recipe, Double the Chocolate, Sea Salt on top

Italian Herbed Sausage mince in Puff Pastry, served with Smoky Chipotle Sauce

Silverbeet, Spinach, Feta and Mozzarella, finished with Sea Salt

Sliced Ham with a Pecorino and Cheddar Fondue.

Flakey Pastry filled with Cumin and Thyme spice Potatoes, caramelised Onion and Mozzarella

House Kraut with a Black Garlic Béchamel and Everything Seasoning

Pastrami, Swiss cheese, Horseradish Mayo, house Kraut

Pepper Mortadella, with shaved Fennel & Parsley Salad

House Confit Garlic Hummus, pickled Mushrooms & caramelised Onions. Fresh Herb Salad finished with Lemon Vinaigrette

Crumbled Tofu and Pickled Carrots slathered with Creamy Vegan Mayo and fresh Herbs

Harissa roasted Pumpkin served on a Tomato Base finished with Zhoug, Macadamia Feta and Mizuna

Caramelised Leek, Pear and Monte Rosso Cheese, finished with Rocket

(Northcote Only)

(Northcote & Ivanhoe Only)

(Northcote & Ivanhoe Only)

(Northcote & Ivanhoe Only)