We bake most of our sweet offerings daily in house. We do source some items from small producers who can make specialty items much better than we ever could. Think perfect french macarons from Choukette, and to die for donuts from Cobb Lane Bakery.
Our Brownies are made from Dark 70% Callebaut chocolate and Girgar butter. Additions include white chocolate, macadamias, milk chocolate, pecans, toffee….
We make our Lamingtons using a traditional sponge recipe, Callebaut chocolate, Cunliffe & Waters jam and crunchy coconut flakes. These often sell out, so be quick!
Old-school hand made butter cream recipe, with a broad array of icings.
Rainbow coloured, delicious, gluten free macarons from Choukette French Bakery.
Anzacs filled with white Belgian chocolate
Yes, you read that correctly. Amazing. These and other specialty biscuits are lovingly made by Castlemaine Fine Biscuit Co.
On weekends we get the award winning Donuts – think salted caramel, custard and jam, cigar – from Michelin star trained pastry chef Matt Forbes at Cobb Lane Bakery.
Cookies, Oreos, Pretzel and Pecan Blondies and Ginger bombs
Also from Cobb Lane Bakery’s pastry chef Matt Forbes.