Easter

<p>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.</p> <p>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.</p> <p>Before ordering please note that you will need the following to proof and bake your croissants:</p> <ul> <li>an oven with and accurate temperature gauge (a $10 oven thermometer will help if you're oven runs a little hot or cold)</li> <li>a plastic bag</li> <li>a baking tray</li> <li>baking paper</li> <li>a pastry brush</li> <li>an egg</li> <li>patience</li> </ul> <p>Instructions will be emailed to purchasers on April 6th. They're simple but you'll need to follow them closely so keep an eye on your inbox!</p> <p>HAVING TROUBLE ADDING THEM TO YOUR CART?<br /> Start by adding the total number of packs that you'd like to purchase at the bottom first, then select the types of croissants that you'd like to purchase above afterwards.</p>

<p>These soft, fluffy and vibrant yellow (thanks to the generous addition of saffron) buns are an Easter treat hailing from Cornwall.</p> <p>Our super fluffy buns are studded with raisins and house-made candied peel and topped with crunchy raw sugar.</p> <p>We recommend tearing them in half and slathering them with Pepe Saya butter.</p>

<p>Rosquillas de anis are incredibly crisp and fluffy sugared cake doughnuts flavoured with lemon and aniseed eaten in Spain at Easter time.</p>

<p>This beautiful cake is based on the Russian Medovic Torte, with a chocolatey twist for Easter. Layers of chocolate and burnt honey cake with Messina choc hazelnut spread, house made sour cream and Australian hazelnuts, topped with cacao nibs, flaked dark chocolate, and sugared almonds. This baby won't be sticking around so get in while you can!</p>

<p>The moment we saw these GORGEOUS German Easter cakes we knew we had to make them.</p> <p>Our osterlamm (Easter lambs) are made from a yoghurt cake flavoured with vanilla and lemon zest, coated in Messina white chocolate, finished with a ribbon and bell. What could be more festive on your Easter table?</p> <p>Serve 6</p>

<p>Our Armenian Easter bread is incredibly plush and egg enriched Easter bread flavoured with the unlikely (to us I guess!) pairing of nigella and mahleb. It's very slightly sweet and is perfect slathered with salty Pepe Saya butter.</p>

<p>These buttery cuties are made from the crispest shortbread thanks to the addition of whipped cream in the dough, finished with pearl sugar and a pink nose to boot!</p>

<p>Kulich is a traditional Easter bread from Ukraine, Russia and Belarus. It's a soft, sweet bread and ours is stuffed with soaked raisins, citrus peel and topped with a tart lemon icing.</p> <p>Available for pick-up after 10am on April 15th and 16th.</p>

<p>Look, we know that this is a very expensive Tsourekei, but we have got to tell you that it is ABSOLUTELY worth every cent.</p> <p>Our deeply indulgent tsourekei has the most incredibly soft texture, and one sniff will send you into a trance. It's enriched with orange zest, mastic, organic cardamom, mahalepi, vanilla, Pepe Saya butter and plenty of burnt honey.</p> <p>This Greek Easter bread is an absolute dream and while we could have removed some of the expensive ingredients to make it cheaper but that would have been an absolute travesty.</p>

<p>The quintessential Italian Easter treat, a ricotta tart made with creamy housemade ricotta, wheat berries cooked in milk, cinnamon, orange blossom and candied cedro. Baked just like the Italians do with ingredients from all of your favourite producers including Pepe Saya, Full Circle Farm, Wholegrain Milling and Little Big Dairy</p>

<p>Chocolate flavoured sourdough made with the richest Valrhona cocoa and silky Zokoko chocolates</p>