A plant-based bakery making buns, bagels and bakes from scratch each day. Cinnamon buns are hand filled, rolled and cut, then topped with vanilla bean glaze, sticky pecans or seasonal flavours; the range extends to Vegemite caramel scrolls, croissants, pains au chocolat, kouign amann, cruffins and donuts fried through the day in flavours from Heilala vanilla glaze to rhubarb and custard. The menu changes regularly with seasonal specials, and the team has run to Greek-inspired pastries and brunch dishes. Specialty coffee, weekend brunch, birthday cakes and catering round it out.
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