From the Bakehouse

A selection of what comes out of the kitchen each morning — bread, pies, breakfasts, and sweets.

Bread and Pastry

Everything baked on-site every morning. What you see is what was made today.

White Sourdough Boule
Open crumb, scored crust, takes two days to make and sells out before lunch.
Cranberry and Walnut Sourdough
Dense, sweet-savoury crumb with a shatterproof crust, best sliced thick and eaten warm.
Ciabatta Rolls
Light, chewy rolls with an open crumb, sold loose or pre-loaded as a breakfast sandwich.
Focaccia with Salami and Gorgonzola
A savoury open roll baked fresh, rich and satisfying as a stand-alone lunch item.
Fruit Loaf
Fruit-packed and dense, sold sliced for toasting at home or served warm with butter here.
Butter Chicken Pie
Loaded with chicken breast in golden curry sauce, sealed in flaky burnished pastry and served warm.
Beef and Mushroom Pie
Proper chunks of beef, no excess liquid, in a crust that stays together until the last bite.
Broccoli Pie
The sleeper hit of the cabinet. Baked daily, often the first to go.

Served daily until 3pm. These are the plates guests come back for.

Big Breakfast
Two eggs, sourdough, sausage, bacon, mushrooms, tomato, beans, and a hash brown.
Eggs Benedict
Poached eggs on waffle discs with hollandaise and chives, an unexpectedly good version of the classic.
Avocado Toast
Fresh avo on pumpkin bread baked that morning, with crispy bacon and a well-poached egg.
Savoury Waffle
A golden waffle base with fried egg, cheese sauce, and a maple finish that somehow works.
Calamari Salad
Fresh calamari cooked well with a bright salad, a lighter lunch option done properly.
Chicken Parma
Generous, well-executed, with cheese cooked to the right level of colour.

Open daily from 7am Monday to Saturday, 8am Sunday. Everything made fresh before you arrive.