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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.

Kougelhopf

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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.

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Cronettone™ is an original Sonoma creation, combining our signature croissant dough with the unique flavours of Panettone Bread. Made with Pepe Saya butter, honey, Heilala vanilla, candied orange, dark chocolate, currants, toasted hazelnuts, and Bundaberg Rum soaked sultanas. Naturally fermented, each Cronettone™ is hand-shaped into a scroll and topped with hazelnut ‘macaronade’ for crunch.

Cronettone™ is an original Sonoma creation, combining our signature croissant dough with the unique flavours of Panettone Bread. Made with Pepe Saya butter, honey, Heilala vanilla, candied orange, dark chocolate, currants, toasted hazelnuts, and Bundaberg Rum soaked sultanas. Naturally fermented, each Cronettone™ is hand-shaped into a scroll and topped with hazelnut ‘macaronade’ for crunch.

Cronettone

Delicate, buttery shortbread biscuits dipped in rich dark chocolate and sprinkled with toasted almonds.

Delicate, buttery shortbread biscuits dipped in rich dark chocolate and sprinkled with toasted almonds.

Chocolate Almond Shortbread

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!

Kougelhopf

Details

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.

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