Showing 37–45 of 64 results
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 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.
Rosemary & sea salt focaccia
A yeasted focaccia, fragrant with fresh handpicked rosemary, crispy with sea salt flakes and rich with extra virgin olive oil.
Potato & rosemary
Our bakers roast potatoes and knead them into the dough with skins on to create a slightly damp, richly flavoursome sourdough, fragrant with nigella seeds and hand-picked rosemary.