Pastries & Baked

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.

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.

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.

Croissant The French croissant. Layered butter pastry that crackles when you tear it, the inside soft and stretching open into the lamination.

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.

Danish A flaky Danish pastry, available in apple, apricot or cherry. Apricot pictured.

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.

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.

Nutella Donut A soft yeast donut filled after frying with Nutella hazelnut-cocoa spread, then rolled in sugar.

Pain au Chocolat The French pain au chocolat. Buttery laminated croissant pastry wrapped around two dark chocolate batons, baked to a deep golden, the chocolate just melted and the pastry cracking on the bite.

Pizza Bread A savoury bread roll baked with tomato, herbs, and cheese on top. The bakery's answer to a quick pizza slice: same comfort registers, smaller scale, no waiting.