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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 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 Bun
The classic 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 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. Launching 10 March.
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.