White chocolate raspberry swirl bun made from a light yeast dough refined with buttermilk, topped with smooth melting white chocolate and juicy raspberries. Light and moist, baked in a sheet pan.
A light bread made from wheat and rye grains with spelt sourdough and refined with roasted walnuts and dates. Stone-baked for a crisp crust, it's perfect for cheese boards or breakfast spreads.
Walnut maple swirl bun made from light yeast dough refined with buttermilk and topped with walnuts steeped in maple syrup. Light and moist, baked in a sheet pan.
Our take on the French classic, with a crispy crust, open crumb and aromatic flavour. Baked directly on stone for that extra flavour an crunch. A classic addition to everyone’s dining table.
Plant Based chocolate and banana swirl bun made from a light yeast dough refined topped with meltable vegan dark chocolate. Light and moist, baked in a sheet pan.