BREAD

28 hour sour

Our signature white sourdough, made using a blend
of flours for the best flavour and nourishment.

20% rye

A sourdough loaf made with 20% rye flour and kibbled
rye giving a subtle but distinctive earthy Rye flavour
without the density of a 100% rye.

5 seed sour

Sourdough made with a higher percentage of wholemeal than
our 24 hour sour and a blend of 5 seeds added to the dough
with the same seeds creating a seedy crust.

Oat Porridge

Thurs, Fri, Sat Only

Sourdough with cooked oat porridge added to the dough giving
a moist, creamy texture and flavour. Our personal favourite.

100% Rye

A 100% rye loaf with added kibbled rye and packed full
of our 5 seed blend.

Weekly seasonal special
(Saturdays only)

We make something we fancy making that week, this loaf
showcases the best seasonal, organic ingredients

VIENNOISSERIE

Croissant

The classic all butter
croissant, made over a 4 day process.

Pain au Chocolat

Made using our croissant dough with
2 dark chocolate batons.

Pain aux raisins

Made using our croissant dough with
crème pâtissière and tea soaked raisins.

Cinnamon Morning Bun

A fluffy laminated broiche with cinnamon layers
and coated in cinnamon sugar after baking.

Seasonal Fruit Danish

Made using our croissant dough with a crème pâtissière
or Frangipane centre and topped with seasonal fruit.

Cruffin (Flavour changes weekly)

SATURDAY ONLY

Croissant dough, rolled up and baked in muffin tins,
then filled with a flavoured pastry cream or curd.