Miller and Baker

Sometimes we’re asked why our croissants aren’t as big or uniform as others.
A big part of that comes down to what’s in the dough.
Many bakeries use bread improvers. These are blends of ingredients designed to:
• increase volume
• improve consistency
• speed up production
• strengthen dough
They often include things like emulsifiers, enzymes and additives (sometimes listed as E numbers rather than names).
They do a job, and they’re widely used.
We’ve chosen not to use them.
Instead, we rely on:
• time
• fermentation
• good butter
• freshly milled flour
It means our croissants can be a little less uniform.
Sometimes a bit smaller.
Sometimes a bit wilder.
But they’re made from a short list of ingredients we know and trust and exactly why we think the are the best😊🥐

here for another weekend out strawberry sandos🍰🍓

Our freshly baked Anzac biscuits will be available this weekend. The perfect way to honour tradition, remembrance and share something special this weekend🧡

Our freshly baked Anzac biscuits are available this weekend, the perfect way to honour tradition, remembrance and share something special this Anzac Day🧡