This is sweetish cake style bread made with eggs and butter, great for breakfasts (French toast, American breakfast). Escargot are just great! They have a thin layer of custard then are topped with either sultanas or chocolate chips before being gently rolled and cut to the individual size. Baked then topped with fondant.

Hand moulded, baked on the soul of the oven. Has a thick, crunchy crust with soft open texture on the inside. Great for everything, dips, olive oil and dukkah, soup or curries.

Is made with a traditional French recipe. It has a hard crust, is open on the inside, and is chewy and totally delicious. Great to have every day for lunch – just imagine you’re on the Riviera!

Thin crispy crust with an open texture on the inside. Very tasty made with malt extract. Baked on stones on the soul of the oven. Great for toast and sandwiches.

Fermented dough made with white flour. It has a medium thickness crust which is chewy and a soft. An even textured centre, slightly more dense than a ‘standard white bread’. This bread is great as a base for bruschetta. 

Turkish bread is incredible. It has won consecutive first prize at the Perth Royal Show. It is soft bread great for sharing on a grazing tables, toasted sandwiches or it can be used as a pizza base.