Bread, pastries, pies, sweets and whole cakes, most of it made on Bay Street, where we’ve been baking since 1991. Browse the lot, or jump to a department.
Bagel A traditional boiled-and-baked bagel. Chewy crust, dense slightly-elastic interior.
$2.50
Baguette Roll A single-portion baguette roll. Long, crusty exterior that crackles when you tear it, chewy interior with the open holes the French look for.
$1.00
Baguette Stick A long crusty baguette in the French style. Thick golden crackling crust, an open chewy crumb dotted with the irregular holes a long fermentation gives, the slim shape that's the whole point of a baguette.
$4.00
Coffee Biscuit Bread A sweet bread loaf with Grinders coffee syrup and crushed biscuit pieces folded through a soft enriched crumb.
$8.50
Hi Tin White Loaf The classic high-tin white sandwich loaf. Tall narrow shape from the high-walled bread tin, sesame-crusted top, soft pillowy crumb that holds together for the longest sandwich.
$5.00
Karveli A round, golden country loaf with a light dusting of flour and three deep cuts across the top.
$5.00
Multigrain Loaf A tall tin loaf with a golden crust, scattered with seeds across the top.
$4.50
Pasta Dura The Italian pasta dura, literally hard dough. A dense, low-hydration country loaf with a sturdy thick-crusted top and a tight close crumb.
Almond Croissant The French croissant aux amandes. A buttery layered croissant pastry filled with almond frangipane, twice-baked so the frangipane sets and the surface caramelises, finished with flaked almonds and a dust of icing sugar.
$6.00
Banana Bread A moist banana loaf with cinnamon and chopped walnuts. The fruit gives the slice its sweetness and structure, the cinnamon does the flavour work, the walnut gives the texture.
$4.50
Cinnamon Donut A soft plain yeast donut, rolled in cinnamon sugar while it's still warm so the sugar sticks to the surface and the cinnamon reads through clearly.
$1.00
Croissant The French croissant. Layered butter pastry that crackles when you tear it, the inside soft and stretching open into the lamination.
$4.00
Custard Donut A soft yeast donut filled with vanilla custard and rolled in sugar. The pastry-shop classic in donut form, the custard piped in after the fry so the heat doesn’t break it.
$4.50
Danish A flaky Danish pastry, available in apple, apricot or cherry. Apricot pictured.
From $4.50
Jam Donut A soft yeast donut filled with raspberry jam and rolled in sugar while still warm. The Australian-bakery classic, the donut you'd grab on the way home from school.
$4.50
Muffins Assorted A daily-rotating muffin selection. Blueberry, chocolate chip, banana, raspberry-and-white-chocolate, lemon and poppy seed, depending on what the kitchen made overnight.
Apple Crumble Slice The apple crumble shaped to a slice. A buttery shortbread base, sliced cinnamon-spiced apple in the middle, oat-and-butter crumble on top, baked golden.
$6.50
Apple Strudel The Austrian Apfelstrudel. Sliced apple with cinnamon, raisins, and a touch of breadcrumb wrapped in stretched paper-thin pastry, baked to a golden crisp.
$6.50
Apple Turnover Sliced apple with cinnamon and a touch of sugar wrapped in flaky puff pastry, the pastry folded into a triangle and baked golden. The simpler everyday cousin of the strudel.
$6.50
Baileys Cheesecake Slice A slice of our baked Bailey's cheesecake, folded with Bailey's Irish Cream and finished with a thin chocolate layer on top. The Bailey's reads as soft warm sweetness through the cream-cheese filling rather than alcohol-forward.
$6.50
Baklava The Eastern Mediterranean baklava. Layers of paper-thin filo pastry brushed with butter, packed with chopped walnuts, pistachio, and cinnamon, baked golden and soaked in honey-and-lemon syrup.
$5.50
Basque Cheesecake Slice A slice of our baked Basque cheesecake. Crustless and gluten free, with a rich, soft, custardy centre. The style was created at La Viña in San Sebastián in 1990 by Santiago Rivera, who wanted a cheesecake without a base.
$6.50
Biscoff Cheesecake Slice A slice of our baked Biscoff cheesecake. Smooth cream cheese filling, finished with Biscoff caramel and a Lotus biscuit.
$6.50
Black Forest Slice Our Black Forest Sponge cut to a slice. Layers of chocolate sponge with kirsch-soaked cherries and whipped cream, dark chocolate shavings on top.
Almond Biscuit A soft Italian-tradition almond biscuit, folded with ground almond and topped with a flaked-almond crust.
$3.50
Anzac Biscuit The Anzac biscuit. Rolled oats, golden syrup, coconut, butter, and bicarbonate of soda, baked to a chewy-edge crisp-centre finish.
$3.50
Biscoff Cookie A buttery cookie folded with crushed Lotus Biscoff biscuit and finished with Biscoff spread for caramelised cinnamon crunch.
$4.50
Bueno Cookie A thick chocolate chip cookie with a soft white cream centre, topped with a swirl of white cream and a piece of Bueno bar.
$4.50
Chocolate & Caramel Cookie A dark chocolate cookie with a soft caramel centre, finished with a pool of caramel and a few flakes of sea salt on top.
$4.50
Chocolate & Cream Cheese Cookie A double-chocolate cookie with cream cheese folded through, the cream cheese giving the cookie a tangy lift against the deep cocoa. Chewy centre, slightly crisp edge.
$4.50
Chocolate Chip Cookie The classic chocolate-chip cookie. Soft buttery base, generous dark-chocolate chips folded through, the edges crisping and the centre staying soft.
$3.50
Florentine (GF) A florentine biscuit. Caramelised honey and butter holding flaked almonds and dried fruit, finished on a chocolate base.
Apple & Cinnamon Tea Cake An apple cinnamon sponge with a cinnamon cream cheese filling, finished with cinnamon frosting, cinnamon quills and apple. An afternoon-tea staple. Handmade in Port Melbourne, available as 9 inch, 11 inch.
From $56.00
Apple and Rhubarb Tart An apple and rhubarb tart: chunks of cooking apple and rhubarb stalks baked under a golden lattice pastry top in a buttery sweet pastry shell. Handmade in Port Melbourne, available as 9 inch, 11 inch.
From $56.00
Arctic Mud Cake A white chocolate mud cake, the lighter cousin of the dark Mississippi mud. Buttery and sweet, made with a splash of sherry, finished with white chocolate ganache. Handmade in Port Melbourne, available in 5-inch, 9-inch and 11-inch.
From $32.00
Bailey's Cheesecake A cheesecake with Bailey's Irish Cream swirled through and a thin chocolate layer on top. Adult flavour, light boozy finish. Handmade in Port Melbourne, available as 9 inch, 11 inch.
From $56.00
Baked Basque Cheese Cake A whole baked Basque cheesecake. Crustless and gluten free, with a rich, soft, custardy centre. Handmade in Port Melbourne, available in 5-inch, 9-inch and 11-inch sizes.
From $32.00
Baked Biscoff Cheesecake A whole baked Biscoff cheesecake. Dense, smooth cream cheese filling, finished with Biscoff caramel, cream rosettes and Lotus biscuits. Handmade in Port Melbourne, available as a 9-inch cheesecake.
From $56.00
Black Forest Sponge A chocolate sponge with fresh cream and sour cherries inside, fresh cream and sour cherries on top, and chocolate sprinkles around the side. Handmade in Port Melbourne.
From $56.00
Carrot Walnut & Orange Cake A spiced carrot celebration cake with walnuts, orange purée and cream cheese frosting. Handmade in Port Melbourne, available in 5-inch, 9-inch and 11-inch sizes.
From $32.00
can’t find it?Just ask the bakers
The counter changes with the season and some things sell out early. Give us a call and we’ll tell you what’s out of the oven.
