Truffle Mushroom CroissantTruffle. Mushroom. Croissant. Need we say more? Marking our first foray into Small Batch Savouries, we've combined all of our favourite things into one perfect plant based pastry. We've taken a flaky plant based croissant and packed it with a rich, savoury and oh so creamy mushroom bechamel infused with earthy truffle oil. Each croissant is topped with a strip of bechamel and covered in our house made 'everything bagel' season. We HIGHLY recommend

it's the perfect addition to your drinks lineup

Toasted or untoasted

sweet & crunchy - this slice is the definition of moreish

crystallised yuzu zest and dried rose petals

we recommend running a knife through the cut lines to remove any sticky bits

A zingy citrus burst in a moist buttery polenta crumb

Citrus and poppy seed is always a great flavour combination and this loaf is certain to be a sure-fire summer hit

Piped with a dreamy speckled cookies and cream frosting

then sprinkled with freeze-dried raspberry

and we're definitely here for that

and studded throughout with pieces of gold chocolate and sea salt flakes

Think chocolate