Not your classic almond croissant! We brush ours with burnt honey syrup and fill and top them with burnt honey frangipane and sliced almonds

Fancy fresh from the oven Croissants for Christmas morning? We got ya. Grab yourself a pack of four and will give you all the instructions that you need to bake your babies to perfection. All of our pastries are made with the highest quality cultured butter by Pepe Saya, single-source milk and cream by Little Big Dairy, organic flours by Wholegrain Milling and eggs from the happiest of hens from either Egg Lady Delivers or Full Circle Farm. Before ordering please note that you will need the following to proof and bake your croissants: - an oven with and accurate temperature gauge (a $10 oven thermometer will help if you're oven runs a little hot or cold) - a baking tray - baking paper - a pastry brush - an egg - patience Baking instructions will be emailed to you upon purchase. They're simple but you'll need to follow them closely so keep an eye on your inbox and make sure you save them!

Fancy fresh from the oven Croissants for Christmas morning? We got ya. Grab yourself a pack of four and will give you all the instructions that you need to bake your babies to perfection. All of our pastries are made with the highest quality cultured butter by Pepe Saya, single-source milk and cream by Little Big Dairy, organic flours by Wholegrain Milling and eggs from the happiest of hens from either Egg Lady Delivers or Full Circle Farm. Before ordering please note that you will need the following to proof and bake your croissants: - an oven with and accurate temperature gauge (a $10 oven thermometer will help if you're oven runs a little hot or cold) - a baking tray - baking paper - a pastry brush - an egg - patience Baking instructions will be emailed to you upon purchase. They're simple but you'll need to follow them closely so keep an eye on your inbox and make sure you save them!

Also known as financiers, these little cakes have darn near a cult following here at Burnt Honey. Made from burnt cultured butter from Pepe Saya and Australian almond meal then topped with tangy lemon icing. A true favourite for kids too! Best enjoyed at room temperature Lasts in the fridge for up to a week

Buttery pistachio cake topped with crumble and juicy cherries.

Also known as financiers, our lemon version of these cakes have darn near a cult following here at Burnt Honey. This season we've added coconut and white chocolate to the cake and topped with with a tart cherry icing

A soft, sweet sticky bun stuffed with butter, brown sugar and cinnamon and topped with burnt butter cinnamon glaze

All of our pastries are made with the highest quality cultured butter by Pepe Saya, single-source milk and cream by Little Big Dairy, organic flours by Wholegrain Milling and eggs from the happiest of hens from either Egg Lady Delivers or Full Circle Farm

Chocolate, rye and molasses cookies filled with plenty of dark choc chips, laced with orange zest and topped with Murray River pink salt.

Our focaccia is a true stunner. The softest, fluffiest bread topped with Murray River pink salt and rosemary. Perfect for sandwiches or dipping in winter soups!

Our delicious, buttery croissant pastry topped with creamy vanilla custard, fruit of the day and almond crumble.

Our soft, white sourdough with the addition of plump and juicy dried raisins, apricots, currants and sour cherries.

A soft ginger sliced studded with glace ginger, topped with a spiced lemon icing

A pretzel made from our butter croissant dough, stuffed with housemade pesto made from rocket, basil, pistachio and organic parmesan, topped with green garlic and parsley oil

A slice of our soft and fluffy focaccia toped with housemade napoletana sauce, mozzarella, olives and basil

Most (outside Portugal) don't make their natas the traditional way - but we do! Crisp, buttery pastry filled with creamy custard flavoured with organic cinnamon and lemon zest, the proper way. ALLERGENS: Please note that while we take all reasonable precautions to avoid cross-contamination of allergens in our bakery, our space is very small and we use a lot wheat flour, sesame seeds and both ground and tree nuts amongst other allergens in our kitchen. We do not advise that anyone who is prone to anaphalaxis or other strong reactions consume our baked goods.

A soft bun made from our focaccia dough topped with almond tahini, roasted sweet potato, date molasses, spring onions and smoked almonds

Croissant pastry stuffed with organic, melty cheddar and honey. A kick of seeded mustard for something special, too!

A soft sourdough made with white flour along with a touch of wholespelt and dark rye for extra flavour, chock full of linseeds, sesame seeds, pepitas and sunflower seeds

Soft, fluffy buns flavoured with vibrant saffron and stuffed with sweet almond butter and cardamom

Our classic white sourdough loaf made from organic white flour with 15% wholewheat for a little extra flavour,This loaf has a soft, fluffy crumb and a thin crust, perfect for toast, sandwiches or whatever you like.