Taste Them All
Our Rustic Breads are freshly baked daily. We use only European unbleached wholewheat flours and they are mixed with as few ingredients as possible and with no preservatives at all. We employ traditional fermentation methods using little to no yeast to leaven all our breads.
This method gives our breads a sturdy crust and a chewy crumb. With little to no yeast used, there is no sugar added to our dough thus they are healthier and easier on the digestive system.
From the classic like pain au levain, mulitgrain sourdough, Canadian dark rye sour to aromatic olives and herbs or sundried tomatoes & cheese to sweet favourites like cranberry flaxseeds, raisins walnuts we have them all. We continue to try new flavours so do check back for new delicious wholesome bakes.
Taste our difference! We look forward to seeing you!
Our pastries are made over a period of 3 days - from the pre-dough to the lamination and finally the rolling and shaping, the entire process are followed through closely and with science precision.
We take a lot of pride in our pastrry selection. We used only the best AOP butter, Lescure from the French Alp and our special dough to butter ratio gives our pastries a nice butter-rich aroma, unique flavour and flaky texture. The viennoiseries go through a cool-ferment process for up to 12 hours (instead of the usual 2 hours) to ensure the laminated butter and dough are risen slowly to give a rich flaky mouthfeel.
All our pastries are filled with delicious goodness. All fillings are prepared in-house using our own recipes. From using only the choicest Granny Smith apples for our Apple Danish, to our special frangipane filling for our twice-baked croissants.
We make and bake in-house in small batches to ensure quality and freshness!
Check out their deliciousness!