We hand make our apple pies with the perennial favourite, the Granny Smith. With enough acidity and firmness to hold up to the bake, it’s sweetened with rice malt syrup and spiced with aromatic cinnamon wrapped up in our sour cream spelt pie crust.

Sour cherries are sweetened with rice malt syrup and cinnamon then wrapped up in our sour cream spelt pie crust..

Tart rhubarb is combined with fresh, juicy strawberries mixed with a little with lemon juice and rice malt syrup and baked in a coconut oil and wrapped up in our sour cream spelt pie crust..

Our delicious gingerbread loaf is not for the faint-hearted!  Made with ground ginger as well as loads of fresh ginger, it's one for the ginga-lovers out there. Available by the slice (at the shop or markets) or buy the loaf.

Classic banana bread made with rapadura sugar for its intense caramel flavour means our banana bread is a notch above others. Available by the slice (in the shop) or buy the loaf.

A moist coconut loaf made with almond meal and topped with caramelised pineapple pieces. Available by the slice (at the shop or markets) or buy the loaf.

Our lemon cake is citrusy, slightly tart from the yoghurt and moist from the almond meal. We drizzle it with lemon syrup and top it with our deliciously light and tangy lemon curd. 

Our hand-made, delicately chai-spiced carrot cake, is finished with lashings of zesty lemon cream cheese icing and candied carrot crisps.

Rich, moist and super chocolatey, with hazelnut meal added for some bite, and topped with 70% chocolate nutella ganache, this one is not for the faint hearted!

The classic, oranges and lemons zested give this cake a delicious "marmaladey" quality, glazed with a cinnamon and star anise syrup and topped with roasted flaked almonds.

Old school ginger cake made with freshly grated ginger root, spiced with cardamom and sweetened with molasses and rapadura sugar, topped caramel buttercream