Breads

Bagel A traditional boiled-and-baked bagel. Chewy crust, dense slightly-elastic interior.

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.

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.

Coffee Biscuit Bread A sweet bread loaf with Grinders coffee syrup and crushed biscuit pieces folded through a soft enriched crumb.

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.

Karveli A round, golden country loaf with a light dusting of flour and three deep cuts across the top.

Multigrain Loaf A tall tin loaf with a golden crust, scattered with seeds across the top.

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.

Plait Roll Multigrain A braided multigrain roll, three strands of seeded dough hand-plaited and baked to a deep gold, the seeds visible across the crust.

Plait Roll White A braided white roll, three strands of soft white dough hand-plaited and baked to a glossy gold. Pillowy crumb under the crust, the plait pattern visible across the top.

Plait Roll Wholemeal A braided wholemeal roll, three strands of dough hand-plaited so the bake forms a clean overlapping pattern across the top.

Roll The everyday white roll. Crusty exterior, soft pillowy crumb, sized for one sandwich or one lunch. The workhorse roll the sandwich counter goes through by the dozen each morning.

Rye Loaf A plain tin loaf with a smooth, golden-brown crust.

Rye Sourdough A dark rye sourdough. Chewy thick-crusted top, dense moist crumb, a noticeably deeper tang than the white sourdough thanks to the rye flour and the longer ferment that rye flour needs to break down properly.

Rye Vienna An oval rye Vienna loaf with a dark brown crust, covered in sesame seeds and cut with diagonal slashes across the top.

Seeded Sourdough An oval sourdough with a deep golden crust, one long cut along the top and a soft crumb full of seeds, including pumpkin seeds.

Turkish / Focaccia Roll A soft flatbread roll, the dough rolled and dimpled in the Turkish pide or Italian focaccia style depending on what the bakery's making that day.

Vienna An oval Vienna loaf with a golden crust, covered in sesame seeds and cut with diagonal slashes across the top.

White Loaf The classic soft white sandwich loaf. Soft pillowy crumb that takes butter, holds together for a sandwich, and toasts to a clean golden finish.

White Sourdough An oval white sourdough with a deep golden crust, a dusting of flour and a leaf pattern cut into the top.

Wholemeal Loaf A 100% wholemeal sandwich loaf. Hearty close crumb, soft slice, lightly nutty character. Holds its shape for sandwiches and toasts to a deep brown without burning.

Wholemeal Vienna An oval wholemeal Vienna loaf with a golden-brown crust and diagonal slashes across the top.