Traditional Wood-Fired Oven Bakery
White Flour - long shelf life
Blend of brown meal and rye flour - long shelf life
Blend of wholemeal, crushed wheat and rye flour - long shelf life
White flour in the shape of a small baguette - short shelf life
Bâtard Gros Sel
White flour in the shape of a small baguette with coarse salt - short shelf life
Bâtard with tomatoes, cheese and Rosemary
White flour in the shape of a small baguette with sun-dried tomatoes, blend of cheese and fresh rosemary - short shelf life
Bâtard with olives
White flour in the shape of a small baguette with sun-dried black olives - short shelf life
Rye Bread 75%
75% rye & white flour with caraway seeds - long shelf life
Rye Bread 100%
100% rye flour and crushed rye - long shelf life
Mixed seed and nut Bread
Blend of wholemeal, crushed wheat and rye flour, mixed seeds and pecan nuts.
Cranberry and Pecan Bread
Brown flour; rolled with Cranberry, sultanas raisns and pecan nuts.
White flour and sun-dried black olive pieces.
Brown and white flour, rolled up around a filling of basil and pecan nuts pesto, touch of garlic, mixed herbs and roasted vegetables.
Fresh fig, in season, delicately incorporated in our white dough.
A blend of fine stoneground yellow mealie meal and our white dough mixed togheter, corns added.
Multi grains Loaf
A blend of whole meal, rye, spelt, buckwheat flours and crushed rye mixed with our sourdough starter.
Typical Italian recipe, baked in our wood-fired oven; not 2 rolls have the same shape.
Typical French bread, delicate dough sweet in taste.
Langue de chat
Typical French biscuit.
Dry bread crumbed.
Fried pieces of Bâtard bread in canola oil.
- Our white, brown, whole-wheat and rye loaves are available in 500 gram and 1Kg sizes
- Other sizes available on request