Heritage Sourdough.
72-hour fermented, caramelised crust.
Olive & Rosemary Loaf.
Infused with cold-pressed olive oil.
Pain de Campagne.
Rustic French country-style sourdough.
Classic Croissant.
Buttery, flaky, hand-laminated layers.
Pain au Chocolat.
Dark chocolate folded in layers.
Almond Croissant.
Twice baked, almond cream filled.
Lemon Curd Tart.
Silky citrus curd, crisp shell.
Dark Chocolate Ganache Tart.
Rich 70% cocoa, velvety finish.
Seasonal Fruit Galette.
Stone fruit wrapped in golden pastry.
