Traditional sourdough method using starter culture with balanced flavour & strong structure from added raisin yeast water.
Curry Baguette
Infused with Japanese curry and added kick of onion.
Squid Ink Baguette
Light bread with crunchy exterior. Squid ink lends its steely black colour to this baguette and along with bonito, this baguette has hints of flavours of the sea.
Edamame & Miso Loaf
Hearty & dense loaf rich of red miso & edamame.
Brioche Loaf
Fluffy loaf rich in eggs and butter.
Only available Tuesday – Thursday
Danish Toast
Croissant-style dough laminated with butter giving its flaky texture. Baked with sliced almond topping.
Red Wine Loaf with Fig, Raisin & Cranberry
Red wine infused dough with fig, raisin, cranberry soaked in red wine, honey, vanilla & cinnamon.
Quinoa, Almond & Psyllium Husk Loaf
Tri-colour quinoa worked into the dough with added textures from slivered almonds & psyllium.
