An Italian cookie which literally translates to “twice-cooked” thereby lending it the characteristic crunchy texture. Understated sweetness & great when dipped in coffee or a cup of earl grey! This version is made with Dark Chocolate chunks and Almonds.
Almond Vanilla Muffin, lightly iced with a Cheesecake frosting and a dash of homemade seasonal compote . The cakelet is moist, tender & oddly buttery (without any butter in it) & the minimally sweetened fruit compote & slightly tangy cheesecake frosting together create a light & fresh finish. Perfect as dessert or for your coffee table!
This muffin includes a tender, fluffy cake, generous chunks of apple and a oats & almond crumble on top. And with the added goodness of yogurt and house-made applesauce this can practically be called breakfast. Perfect for lunch boxes and as an afternoon pick me up as well. P.S: Pairs very well with coffee or a cup of light tea.
Made using organic wholewheat atta, a bit of honey + olive oil & loads of mashed banana, this is truly a breakfast cake. Belgian Chocolate chips & cranberries provide bursts of sweetness to an otherwise moderately low sugar treat.
The idea was to have a gluten free, eggless cake without compromising on the flavor or texture. Going one step ahead it is also butter-free and refined sugar free. This deeply chocolaty and moreish cake will make you forget it's 'missing' all these traditional cake ingredients!
Super chocolaty and not too sweet, with a soft fluffy texture, even better when warmed briefly before inhaling. Made using Callebaut Chocolate (70% & 54%).
Bostock is a traditional french breakfast pastry made with leftover brioche slices. House made brioche are used for this decadent toast. The bread gets soaked in some syrup, followed by some house made seasonal compote (fig + orange at the moment) and finally topped with almond cream and flakes. The whole thing gets nice and toasted in the oven, perfect…
Made with 50% wheat bran & minimal sweetness, these are truly meant for the breakfast table. We went one step ahead and use fresh milled khapli wheat bran which is naturally low in sugar while adding a whole lot of fibre (and flavour!) to the muffin. A bunch of fresh fruits in the batter adds pockets of sweetness and added…
These buns are made with milk and organic honey lending them a beautifully soft and fluffy texture. Slathered with a generous helping of slightly salted butter.
This includes carrot walnut cakelet topped with a classic cream cheese frosting. The cakelet itself is made with organic flour with a hint of organic cinnamon and walnuts for some nuttiness. We have managed to cram a whole lot of carrots into this versus the token amount most versions will typically have, which makes this extra moist & tender. Perfect…
With a higher than average carrot to cake ratio and a good helping of walnut pieces, this can practically count as breakfast! Moist, fluffy and perfumed with cinnamon.
Chocolatey, buttery, chewy, light & not too sweet, this one goes perfectly with a chilled glass of milk or a cup of coffee. We've crumbled it over ice cream & fruit to devise a quick dessert for an emergency chocolate fix :)
These Cinnamon rolls with clean flavours of cinnamon, butter & sugar, in that order, encased in a tender dough, blew our minds (to be fair we had them fresh off the oven) and begged to be shared, especially as the festive season comes along. Best enjoyed slightly warmed up & when eaten alongside a strong cup of coffee makes for…
These gorgeous Knots are essentially a spin on a Cinnamon bun. Made with our Brioche dough which is rolled around a fragrant paste of brown sugar, cinnamon & toasted pistachio with a hint of orange – flavours that match beautifully. These are buttery, nutty, tender, perfectly sweet & made for brunch. Does equally well with tea/coffee or slightly warmed up &…
