Showing 28–36 of 57 results
Our luscious pastries are all made using the finest butter, cut and shaped with cool hands and a light touch. As with our bread, we bake every pastry early each morning making ours the freshest and flakiest breakfast of choice.
Traditional, artisanal American muffins flavoured with white chocolate and raspberry, milk chocolate or ripe, juicy blueberries.
A modern take on our traditional pastries: swirls of pastry laced with various flavours, such as this chocolate crème pat, which is half dipped in chocolate and sprinkled with cocoa powder.
A tart, dark and crunchy vegan concoction of dark chocolate, cocao nibs, sour cherries, apricots and almond note one, but three separate ways: whole almonds, flaked almonds and extract of almond.
A Breton classic: our buttery croissant dough, tightly whorled and laminated with sugar and more butter for a deeply flavoursome and gleefully indulgent treat.
Beer & Barley
A strong, malty sourdough, sticky of crumb and sturdy of flavour, baked with rye flour, malt, barley, stout and extra virgin olive oil.
A tangy traditional sourdough with an open, bubble-strewn texture and dark, crunchy crust, baked with organic yoghurt and strong Canadian flour.
A rustic, French-inspired loaf whose endearingly rough and crunchy crust gives way to a light, open texture with a slightly malty flavour thanks to the combination of white and rye flours.
Fig, pecan and porridge
A batard loaf baked with fine white flour and stuffed with apricots, figs, sour cherries and pecans. The shape and fruity sweetness makes this the perfect bread for cheeseboards.