Baked fresh, every single day

Our signature 36-hour loaf. Crackling crust, tangy open crumb, made with just flour, water, salt and time.

A softer, lighter white loaf with a thin golden crust — perfect for sandwiches and Sunday toast.

Traditional Parisian-style baguette with a crisp, blistered crust and chewy interior. Baked twice daily.

Stone-ground wholemeal flour with toasted sunflower, pumpkin, linseed and sesame. Hearty and nourishing.

Twenty-seven delicate layers of pastry and butter, baked until deep gold with a honeycomb interior.

Our croissant dough wrapped around two batons of 70% Belgian dark chocolate.

Twice-baked and filled with house-made frangipane, finished with flaked almonds and icing sugar.

Leg ham, aged Gruyère and seeded mustard folded into buttery pastry. A proper breakfast.

Three layers of dark chocolate sponge filled and coated with silky ganache. Rich without being heavy.

Moist spiced carrot cake with toasted walnuts and a generous layer of tangy cream cheese frosting.

Crisp sweet shortcrust filled with silky, sharp lemon curd made from Riverina lemons.

Flaky pastry filled with vanilla bean custard and topped with the freshest fruit from the Sydney markets.

Soft, pillowy brioche swirled with cinnamon brown sugar and finished with a vanilla glaze.

Golden puff pastry filled with spiced Granny Smith apples from Orange, NSW.