Easter 2024
In March we had one of our most successful Easter’s to date, as we launched our new Hot Cross Bun in Melbourne & Sydney. A sourdough pillowy fruit bun with the classic cross piped on top, it really took our community by storm! We worked with Karla Dawes Press Office for our launch which kicked off a successful Easter season. You can still get the fruit buns in store, sans cross.
We participated in the Baker’s Dozen Market for Melbourne Food & Wine Festival which was a huge hit! Many pastry lovers from all over were in attendance with long lines forming each day, we offered our Pain Suisse, Feta & Za’atar Twist and a limited edition Cinnamon babka.
New products
Our dedicated team have also been working on introducing new products into the mix and also introducing recipes from our book ‘Bake it till you make it’
Custard Tarts
A homage to the Portuguese variety (Pasteis de Nata) they are highly addictive and deserve to be on your BB rotation! These tarts are a sweet custard spiced with cinnamon and baked in flakey croissant dough. Enjoy with a coffee or on the go.
Finger Buns
Childhood nostalgia at its best. Our Finger Bun is a sweet little satisfying treat made with our pillowy fruit bun dough, topped with a raspberry buttercream and coconut. Try and not eat yours before you get home, or stop by and enjoy at our bakery.
Cinnamon Buns
If you’re seeking a religious experience in your life, look no further than our new cinnamon bun. Filled with cinnamon butter and crème fraiche icing in a soft doughy texture, it goes perfectly with a coffee or simply just on its own!
Fougasse
We like to change our fougasse over the seasons. There has been Olive, then Gochujang and Spring Onion, and also Onion & Rosemary…this Autumn we introduced Cheddar & Jalapeño which is flying off our shelves! Get yours every Friday to Sunday.
Bake it till you make it recipes
For the month of March we produced weekly specials from our book ‘Bake it till you make it’ including an olive focaccia, cinnamon coffee scroll, mushroom & bechamel tart and Neil Perry’s egg salad sandwich.