Rimu Country Sourdough
Naturally leavened wheat loaf with a caramelized crust and open crumb. Ideal for toast, soup, and weekend brunch.
Naturally leavened wheat loaf with a caramelized crust and open crumb. Ideal for toast, soup, and weekend brunch.
Soft, golden brioche with a whisper of flaky salt and vanilla butter, baked fresh each morning.
Aotearoa-inspired custard tart perfumed with kawakawa and roasted feijoa glaze.
Toasted grains, coconut yogurt, citrus syrup, and soft-steeped stone fruit.
Our menu blends French technique with New Zealand ingredients. Every bake is made in-house daily and served fresh from the oven.
No. 01
Sesame, flax, and sunflower with a bold rye finish.
No. 02
48-hour lamination with cultured butter and crisp layers.
No. 03
Fruit-forward tart with almond frangipane and citrus zest.
Seasonal Board
Choose a curated board of breads, pastry, and spreads. Each bundle is balanced for texture and flavor, with a mix of savory and sweet bakes that travel well and stay fresh.
Bundles rotate every Thursday and are built around local fruit, cultured butter, and hand-roasted nuts. Preorder 48 hours ahead to lock in your pickup time.
Sourdough, brioche buns, jam, and cultured butter.
Croissants, custard tarts, and seasonal morning buns.
Seeded loaf, focaccia, dips, and citrus shortbread.