arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon


Our Offering

  • Bread

  • 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)

  • City Sourdough


    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.

  • Seeded Sourdough


    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.

  • Olive, Preserved Lemon & Rosemary Sourdough


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

  • Finnish Rye


    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. 

  • Baguette


    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.

  • Turkish Roll


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

  • Challah



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

  • Sweets

  • Butter Croissant

  • Pain Au Chocolat


    With Triple Chocolate Batons

  • Morning Bun


    Hazelnut Frangipane and crystallised Ginger.

  • Apple, Custard & Oat Crumble Bostock


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

  • Plum & Lemon Verbena Danish


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

  • Almond, Chocolate & Espresso Brownie (GF)


    Fudgy, Chocolatey and Gluten Free

  • Hunted & Gathered Chocolate Chip Cookie


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

  • Savouries

  • Italian Pork Sausage Roll


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

  • Nadughi Khachapuri (V)


    Ricotta, Mozzarella and native Mint filled Khachapuri.

  • Ham & Cheese Croissant


    Sliced Ham with a Pecorino and Cheddar Fondue.

  • Za'atar, Feta & Honey Twist (V)


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

  • Sandwiches

  • Bresaola, Onion Chilli Jam & Gorgonzola


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

  • Mortadella, Stracciatella and Hot Honey


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

  • Heirloom Tomato Sandwich (Vegan)


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

  • Seeded Salad Sandwich (Vegan)


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

  • Loaded Focaccia

  • Roast Beetroot, Goats Curd & Mint (V)


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

  • Marinated Zucchini, Chilli Crisp & Tahini (Vegan)


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

  • Things to have with Bread

  • Selection of Cheese & Butter

    (Northcote Only)

  • Jams, Marmalades

  • Peanut Butter

  • Sarafian Hummus


    (Northcote & Ivanhoe Only)

  • Sarafian Toum


    (Northcote & Ivanhoe Only)

  • Beans

  • All Day Espresso Beans Everyday Coffee

  • Mucho Gusto Everyday Coffee

  • Beans for Filter Everyday Coffee

    20 - 30
  • GUEST FILTER - Beans by Fieldwork Coffee

    25 - 30
  • Half Caff Everyday Coffee


Your Cart

Your cart is currently empty. Click here to continue shopping.