Our Bread and Pastries
Our naturally fermented sourdough loaves contain premium Australian flours, water and salt.
The fermentation process takes place over three days. Our culture (levain) is fed twice a day to keep it strong and healthy. We take the levain and mix our doughs, the loaves are then shaped by hand and put to bed for their final long ferment of 20 hours.
Finally, our sourdough loaves are hearth-baked to create a natural product we are truly proud of.
Country Sourdough
Blend of spelt, rye and stoneground wholemeal flours mixed with 65% baker’s flour
Seeded Sourdough
Blend of 50% stoneground wholemeal and 50% baker’s flour with our seven seed mix
Organic Spelt and Rye Wholemeal Sourdough
Blend of biodynamic rye and spelt wholemeal flours with 25% organic baker’s flour
Olive Sourdough
Our classic Country Sourdough with Mount Zero Manzanilla and Kalamata olives
Fruit Sourdough
Our classic Country Sourdough mixed with soaked sultanas, raisin, currants and our spice blend
Baguettes
Traditional baguettes made with a pre-ferment and sourdough cultures
*Our baguettes are available from 10.30am
Pastries and Sweet Treats
Ever changing, our pastry selection evolves with the seasons.
Everyday our display is filled with beautiful croissants and viennoiserie, decadent chocolate and hazelnut brownies, canelés or maybe frangipane tarts or tartlets using fresh local fruit dependent on what the seasons bring, all made with the finest French butter and local organic jersey milk from Little Yarra Dairy.
Whatever the selection you find, one thing stands - they’re all baked fresh every single day.
Check out our Instagram below for a peek at this week’s selection.