The original and the best. Our signature plain sourdough bread. The simplest loaf, enjoy it with anything from sweet to savoury. 100% sourdough.
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Packed with cooked grains, soaked seeds and nuts, this is the ultimate healthy and gourmet experience. Full of goodness and flavour, 100% sourdough
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Following a process similar to the Ciabattas, we alter things a little in order to get a crustless loaf. Soft and slightly chewy a real winner.
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Although a real dark rye bread, the addition of wheat and sunflower seeds makes this gourmet bread a softer option than the 100% Latvian rye. Looks great as Bruschettas with Slamon, fetta and Cherry tomatoes.
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Also called Latvian rye, as the recipe was given to us by a Latvian native. Beautiful complexity of flavour for a rye lover. We take the slight bitter edge of the rye away by adding just enough Dark brown sugar and honey. Beautiful.
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Pure butter is not the only trick, but it helps to make them as good as they are. Slightly flaky, deliciously buttery this is pure indulgence.
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A French classic. We only make them from Friday to Sunday. They are exquisite.
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A great little gluten free treat. A cherry dipped in Amaretto, encased in a kind of Marzipan, then baked. Very nice and light.
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Cherry, chocolate and decadent look. Delicious.
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A variation from our beloved cherry clafoutis. Pear is such a great fruit in desserts.
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Caramel inside a chocolate topping. We thought it had to be taken off the menu during summer, but customers won’t let us do that, so it must be good.
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An old time classic and gluten free treat. Baked to perfection every time.
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Dubbed by customers “The best French baguette outside of France”, it is just waiting for you to try it. Very versatile bread with our own unique recipe.
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We started to make it on week ends only and now we have to have it every day to avoid a riot. Packed with fruits and nuts, 100% sourdough.
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We use Kalamatas, not just black olives, for better texture and flavour. Fresh rosemary and a 100% sourdough starter make this loaf a real delight.
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A real gourmet loaf. Unusual with the addition of Nigella seeds, we do not use potato flour, but rather roasted potatoes with herbs.
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No water in this baby. The real French way. Only milk, free range eggs and butter. This is probably even better than in France (the French have lost their ways since Sarkozy is in power... but Shhhh...)
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For the little ones and the not so little. We have been asked about the Ninjabread man... it might be coming.
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Chocolate Mousse Barquette |
Beautiful frangipane base and a light chocolate mousse.
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A classic german torte. For chocolate lovers.
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New York style. I could become addicted.
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Puff pastry base, our own pastry cream, and whatever is in season. This is utterly delicious and refreshing. We mostly have them towards the week-end.
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Instead of the traditional, we sandwich a lemony cream cheese filling with the cake. Different texture, different flavour, still one of the favourites.
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One of our most underated bread. A mixture of wheat, rye and onions create a subtle, yet, distinctive flavour. 100% sourdough.
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With a great crust and a moist crumb, hosting as many holes as in a Gruyere cheese, this is a serious loaf. Long fermentation & a touch of olive oil.
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Gluten free is always a challenge to make something as palatable as possible. Our version could actually be called a corn bread as the corn flavour is nicely noticeable. No glugginess in the middle of the loaf.
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A real healthy treat. 100% wholemeal wheat flour and sprouted barley through it. This would be one of the moistest loaf. Beautiful toasted.
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Spelt is a truly amazing grain. Mostly favoured by people who are wheat intolerant. It doesn’t have to be that way. It is a beautiful bread. The sourdough starter is wholemeal which add some minerals and fiber into it. Always that great nutty flavour when you toast it.
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They are so beautiful. Delicate balance of chocolate and caramelized almond and currants. This bakery should have been called Florentine, to the glory of this beautiful biscuit.
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One of our most underrated product. The hazelnut filling is gorgeous. Don’t miss it next time you are in.
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White Chocolate & Raspberry |
As decadent as the black forest, but with raspberries and white chocolate.
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Vanilla pastry cream, caramelised apples topped with almond nougatine. Has been at Banneton from day one and still going strong.
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Our summer version of the pear/ frangipane.
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There is strudel and strudel. Quark is expensive but definitely set this one a tone above some counterparts.
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Hazelnut & Redcurrant (gf) |
A delicate, gluten free pastry based on egg whites and hazelnut meal, topped with redcurrant jelly.
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