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.

Our sourdough milk bread, made with local stoneground flours, using Japanese milk bread technique (yudane), enriched with butter.

Super soft, sour, slightly sweet.

(Fridays)

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

With Triple Chocolate Batons

Fluffy Brioche bun filled with a layer of creme patisserie and crunchy pecan praline. Dusted in cinnamon sugar.

Pastry soaked in custard, dipped in coffee crumb and baked. Loaded with coffee custard cream, oroblanco segments, and garnished with candied peel.

Croissant pastry filled with strawberry gum infused milk-soaked sponge and fresh strawberry compote. Garnished with strawberry gum powder.

Fudgy, chocolatey and gluten free.

THE Cookie, with sea salt on top.

Roman street style pizza with salsa verde, topped with asparagus tossed in a hazelnut chilli dressing.

Roman style street pizza with red sauce, sopressa, pickled pineapple, candied chilli, and pecorino.

Roman style street pizza with pecorino custard, potato, rosemary, and raclette.

Italian herbed sausage mince in puff pastry, served with smoky chipotle sauce.

Puff pastry hand pie filled with roasted harissa jap pumpkin with red lentils and feta.

Feta, mozzarella and goats curd with oregano.

Spring onion laminated into croissant pastry, baked then brushed with garlic/sesame oil and "Taco Truck" almond chilli oil, garnished with dried spring onion and sesame seeds.

Sliced gammon ham with a pecorino custard & sharp vintage cheddar.

(Norhtcote and Ivanhoe)

Sliced pork, provolone cheese, dill pickled gherkins, and mustard butter.

(Thornbury)

Pastrami, with house beet-stained pickles. Served on baguette with Jarlsberg, roquette and a herb & horseradish aioli.

(Thornbury)

Sourdough Turkish roll filled with tahini lemon sauce, za'atar roasted eggplant, pickled red onion, cucumber, radish and cos lettuce, mint, dill salad.

(Northcote and Ivanhoe)

Harissa roasted carrot and Fioretto with sumac aioli, iceberg lettuce, and house chilli crisp.