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.

(Thursday - Sunday)

This smaller format tin loaf is a blend of white spelt and whole Triticale wheat. Filled with sprouted wheat grain.

(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.

(Weekends)

A baguette shaped like a wheat stalk with ever changing flavours. Think of it as this season’s must have picnic accessory.

Gammon Ham, Mature aged Cheddar

Feta and Mozzarella, finished with Honey and sea Salt

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

Roast Carrot, Haloumi & Fermented Chilli

Fresh, Creamy & Heavy on the Butter

Triple Chocolate Ripple

Almond frangipane and cinnamon sugar, 35% Butter

Custard Soaked Croissant Dough, Jam & Frangipane loaded, finished with Nuts and Fruit

Crunchy Breton Pastry, Espresso & White Chocolate Cream

Strawberries glazed with Tarragon ontop of a Cocoa nib Praline creme patisserie

Fudgy or not, here I come, you can’t hide

Toll house cookie recipe, double the Chocolate, sea Salt on top

Roast Pumpkin, Pickled Fennel & Rocket Salad with a Zhoug & Tahini Dressing

Cured Ham, Provolone & Pickles with Tarragon Butter on a Baguette

Pepperoni, scamorza, tomato sauce and pecorino

Roast Aspragus, Hazelnut Chilli Dressing and Salsa Verde

Confit Cherry Tomato & Garlic, Basil Pesto and Straciatella Focaccia

(Northcote Only)

(Northcote Only)

(Northcote Only)