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For this holiday season we are bring back a beloved classic with a seasonal twist, The Kouign Amann! This pastry is still laminated with pure Butter but also with a blend of caster and raw sugar to give the pastry a crispier and sweeter texture provided by the caramelization of the sugars. After baked, each KA is filled with a house made eggnog cream and dusted with a small amount of spiced icing sugar. Decadent, sweet, flaky yet soft, and crunchy, this pastry has it all!

For this holiday season we are bring back a beloved classic with a seasonal twist, The Kouign Amann! This pastry is still laminated with pure Butter but also with a blend of caster and raw sugar to give the pastry a crispier and sweeter texture provided by the caramelization of the sugars. After baked, each KA is filled with a house made eggnog cream and dusted with a small amount of spiced icing sugar. Decadent, sweet, flaky yet soft, and crunchy, this pastry has it all!

Eggnog Kouign Amann

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Boasting puffy layers of buttery pastry and the characteristic sweet, crackly exterior of caramelized sugar our Kouign Amann’s are the perfect balance of flavours and textures. Topped with roasted almond flakes and filled with a deliciously sweet and silky smooth flavoured eggnog cream with traditional spice flavours of cinnamon, cloves and nutmeg. A delightful twist on a classic pastry, they're destined to become a new favourite this season!

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Handcrafted gingersnap cookies, delicately spiced with ginger, cinnamon and cloves. Slightly crisp at the edges, with a chewy, soft center.

Handcrafted gingersnap cookies, delicately spiced with ginger, cinnamon and cloves. Slightly crisp at the edges, with a chewy, soft center.

Gingersnap Cookies

Buttery, ginger spice-flavored biscuit spread made with Gingersnap Cookies. Excellent on Sonoma sourdough bread, biscuits, vanilla icecream or even straight out of the jar.

Buttery, ginger spice-flavored biscuit spread made with Gingersnap Cookies. Excellent on Sonoma sourdough bread, biscuits, vanilla icecream or even straight out of the jar.

Gingerbread Cookie Butter

Champion Bread Winner at the Sydney Royal Fine Food Show, our Kougelhopf is a unique yeast based cake full of dried figs soaked in aromatics vanilla and cinnamon, Callebaut Gold Chocolate and oven roasted Australian macadamias. After baking, each cake is soaked in a brandy sugar syrup and allowed to rest. To finish, they are brushed with Pepe Saya Ghee, rolled in caster sugar and topped with a light dusting of icing sugar.

Champion Bread Winner at the Sydney Royal Fine Food Show, our Kougelhopf is a unique yeast based cake full of dried figs soaked in aromatics vanilla and cinnamon, Callebaut Gold Chocolate and oven roasted Australian macadamias.
After baking, each cake is soaked in a brandy sugar syrup and allowed to rest. To finish, they are brushed with Pepe Saya Ghee, rolled in caster sugar and topped with a light dusting of icing sugar.

Eggnog Kouign Amann

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