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Hand-made, hand shaped (or rough cut, for an artisanal appearance), baked and delivered fresh that morning ready to be filled with your creations: a sundried tomato and mozzarella number for our mini focaccia, perhaps; or smoked salmon and pickled cucumber for our dark rye rolls.
A surprisingly luxurious buttermilk pastry number, scattered with seven seeds: sesame seeds, white and yellow linseed, fennel seeds, caraway seeds, poppy seeds and nigella seeds.
Our dough is stretched long and laden with fragrant fillings then folded to capture them all in one pocket. Baked two ways: roasted potato, nigella seeds and cheese, or; crumbled feta, spinach, pine nuts and za’atar.
A classic white baguette, fermented for a fuller flavour and baked on the stone floor of our bread ovens for a for a crisp and burnished crust.
Your burgers are the stars of the show, our buns are the support act: specifically crafted to complement strong meaty flavours. We have
buns enriched with milk, cream or butter and glazed with a whole egg, designed to carry the beefiest of burgers. We also have vegan buns, dazzlingly infused with beetroot or carrots and glazed with extra virgin olive oil for colour and shine.
Rustic and light sticks made with white flour, semolina and ferment studded and twisted with thyme-infused olives and cheese, or for a sweet treat, with dark chocolate chips.
Fluffy and flour-dusted with a delicate savoury flavour, this classic bap is beloved of sausages everywhere. Available in variety of sizes, floured or glazed.
Vegan beetroot bap
Extra virgin olive oil-glazed baps baked with a mix of white, wholemeal flours and mashed potato, infused with beetroot for a softly sweet flavour, dark crust and dazzling pink or yellow crumb.