Our Pastries
Weekdays
Potato & Sea Salt
Crispy potato petal-filled croissant, finished with extra virgin olive oil and flaky sea salt.
Bacon & Maple
Kaczanowski smoked middle bacon, maple glaze and smoked redgum sea salt.
Sausage Roll
Emilio's pork sausage seasoned with fennel & white soy.
Ham & Cheese
Emilio's pasture-raised smoked ham and cheddar cheese, topped with sesame seeds and a crack of fresh black pepper.
Mushroom & Parmesan Toast
Croissant loaf topped with cashew cream, mixed roasted mushrooms, and parmesan cheese.
Butter Croissant
A traditional homage to the art of baking, our signature butter croissant.
Pain Au Chocolat
Our classic rendition of the traditional chocolate croissant, with two batons of rich, dark chocolate.
Cardamom Kouign-Amann
Cross laminated pastry baked with cardamom sugar & oats. Dipped in a tonka bean, vanilla, and rum syrup. Finished with orange zest.
Apple Crumble
Apples braised in Wild Mother apple cider vinegar, topped with cinnamon crumble, and vanilla mascarpone cream
Seasonal Specials
White Asparagus Danish
Compressed with shio koji, filled with light lemon garlic ricotta & ñora
Mango Sticky Rice
Coconut Sablé, sweetened pandan sticky rice and mangoes
Serving Single O Collider blend & a rotating menu of single origins