Properbread.Loud pastry.
Sourdough, croissants and cheese rolls, baked on Princes Street, Dunedin, from 4 every morning.
See today's bakeToday's bake
The board updates as trays sell out. When it says sold out, it's gone until tomorrow.
Bread
- Country sourdough$9.50fresh
- Seeded rye$10.00fresh
- Fruit loaf$9.00last few
- Baguette$5.00fresh
Pastry
- Butter croissant$5.50fresh
- Pain au chocolat$6.00last few
- Almond croissant$7.00fresh
- Cinnamon knot$5.50sold out
Three days in the making.
Scroll to take a croissant apart, layer by layer.
- Crisp, shattering shellEgg wash and a hot 220° oven
- Cultured butterFrom a Southland dairy, 28% of the dough
- 27 layersThree double folds over three days
- Slow doughRested 72 hours before shaping
- Canterbury flourStone-milled, high protein
- A proper baseBaked on steel until it rings
On the counter
Cheese roll
The Southland classic. Buttered, rolled and toasted until the edges crunch.
$3
Mince and cheese pie
Slow-cooked mince, aged cheddar, flaky top. The one most people come in for.
$7.50
Country sourdough
Our everyday loaf. Wild yeast, Canterbury flour, a dark blistered crust. Sliced on request.
$9.50
Cakes,
made to order.
Birthdays, weddings and Tuesdays. Four flavours, three sizes, ready with 48 hours' notice.
Opening hours
- Tuesday to Friday
7 am to 3 pm - Saturday and Sunday
7.30 am to 2 pm - Monday
Closed (we're asleep)