Counter
Pastries and bakery
Croissants, danishes and sourdough laminated and baked in our own kitchen from 4:00am.
Ines starts at four and the first tray is out before the doors open. We make a plain butter croissant, an almond one, a fruit danish that follows whatever is in season, a sausage roll for the lunch counter and a sourdough loaf that we also cut for the kitchen. When a tray sells out, that is the end of it for the day, because a second bake at eleven is never as good as the first.
What is included
- Laminated in house from 4:00am
- Butter croissant, almond croissant and a seasonal fruit danish
- Sourdough loaves for sale from about 8:00am
- Sausage rolls on the counter from 11:00am
How it works
- Dough laminated the afternoon before
- First bake out of the oven by 6:15am
- Second bake around 8:30am on weekends only
- Whatever is left after 2:00pm goes half price
a plain croissant is the bottom of the range, a whole sourdough loaf the top
Questions about this
Pastries and bakery, answered
-
What time do the pastries run out?
Croissants usually hold until about ten on a weekday. Weekends we bake twice, so there is normally something on the counter until midday.
-
Can I order a dozen for the office?
Yes, with a day's notice. Twelve or more is a catering order, which means we bake for it rather than taking it off the counter.
- Espresso and filter coffee $5 to $8 House blend ground for every single shot, plus one rotating single origin on filter.
- Breakfast $12 to $28 Cooked breakfast from open until 11:30am, built around eggs, mushrooms and good sourdough.
- Lunch $15 to $29 A short lunch board from 11:30am, with toasted sandwiches, grain bowls and one hot special.