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

Fluffy Brioche bun filled with a layer of Creme Pat and crunchy Pecan Praline. Dusted in cinnamon sugar.

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

Croissant dough with Tres Leche soaked sponge cake, Cinnamon cream finished with poached Rhubarb

Fudgy, Chocolatey and Gluten Free

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

Tomato base, fresh Fior di Latte and Basil

Pecorino custard, roast Potato, Rosemary, and Raclette

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

Puff Pastry Handpie filled with rosted Harissa Jap Pumpkin with Red lentils and Feta

Feta, Mozzarella and Goats Curd with Oregano

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

Sliced Gammon Ham with a Pecorino Custard & sharp vintage Cheddar

Skin on Cold Smoked Rockling with Green Apple Slaw dressed on a bed of Horseradish Mayo. Served on house Finish Rye.

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

House Turkish roll with punchy Romesco, roasted Almonds and preserved Lemon Aioli. Filled with roast Cauliflower and fresh crunchy Radicchio

Harissa roasted Carrot and Fioretto with Sumac Aioli, Iceberg lettuce, and house Chilli crisp