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.

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.

(Fridays)

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

With Triple Chocolate Batons

Hazelnut Frangipane and crystallised Ginger.

Custard Soaked Croissant Dough,
Vanilla custard, Apple compote and spiced Oat Crumble

Croissant pastry filled with plum compote and lemon curd cream, topped with glazed plum and garnished pineapple sage leaf

Fudgy, Chocolatey and Gluten Free

Dominican Republic 70% Dark Chocolate, Chewy Cookie, Sea Salt on top

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

Ricotta, Mozzarella and native Mint filled Khachapuri.

Sliced Ham with a Pecorino and Cheddar Fondue.

Laminated Brioche filled and topped with Feta and Za'atar. Baked and brushed with honey, finished with toasted Sesame seeds.

Cured Bresaola, house Onion Chilli jam, Gorgonzola and fresh Rocket. Served on Baguette.

Mortadella Focaccia , filled with a green olive and caper pesto , drizzled in roasted chilli hot honey and a generous spread of creamy Stracciatella.

Focaccia with Heirloom Tomatoes, Lettuce & Green Olive Tapenade. Finished with Aioli & Zucchini Pickle.

Seeded tin loaf sandwich filled with Green Tomato chutney, vegan Aioli, Alfalfa, sliced Carrot, sliced Cucumber, Cos Lettuce.

Roasted Beetroot and pickled Beetroot with a generous shmear of Goats Curd. Finished with a Mint & Dill dressing

Tomato Pizza sauce base with marinated Zucchini salad, house Chilli crisp and Tahini dressing.

(Northcote Only)

(Northcote & Ivanhoe Only)

(Northcote & Ivanhoe Only)