Showing 19–27 of 57 results
The plant-based bun will satisfy those looking for a creamy option with no dairy in sight. Baked with Hillfarm’s cold pressed, UK sourced, rapeseed oil which is packed with vitamin E.
PLANT-BASED OLIVE OIL BRIOCHE TART
Fragrant, soft and generously filled, these plant-based tarts are the ideal lunchtime partner. A soft brioche
style bun made with olive oil topped with Piquillo roasted peppers, cherry tomatoes, Kalamata black olives, red onion, thyme, rosemary and black sesame seeds.
A scattering of raspberries and pistachios and a generous layer of quality white or dark chocolate put a vibrant, chocolatey twist on the classical Christmas biscuit. Launching 11th November.
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.
Carrot & Cinnamon Cake
Our classic carrot cake – moist, warmly spiced with cinnamon and ginger, richly textured – topped with a generous layer of cream cheese icing on which the Easter bunny has left his inimitable mark.
Though borne of the same cookie cutter, these bunnies are cut from quite different cloths: the first, a vanilla dough made with ground almonds; the second, a dough of dark, deep chocolate. The desiccated coconut tails are as endearing as they are enjoyable, both in terms of texture and their fragrant aftertaste.
Hot Cross Buns
The consummate hot cross bun, combining citrus peel, juicy sultanas and cranberries in a soft, golden-hued dough fragrant with our secret blend of spices. Though we would recommend gilding the lily with a generous slathering of butter, the sticky, gleaming glaze and rich, moist dough of our rustic-looking buns means they can easily hold their own.