Our cantuccini are made with Motherdough™ culture that has been fermented for a week. This improves digestibility and gives them incredible flavour.
The cantuccino is an Italian biscuit of Tuscan origin, Prato to be exact. Typically these biscuits are eaten after dinner instead of dessert. They are served with sweet wine to dip them in.
Overseas they have become know as biscotti which means “biscuits” in Italian, and they are served with coffee.
Made from scratch with love (and a bit of singing and dancing)
A dedicated team of 14 staff work passionately in our bakery around the clock, 7 days a week.
All our products are properly fermented using our 105-year old pasta madre, Alfonsina.
We select ingredients from local ethical, biodynamic producers and selected products from Italy.
Stoneground flours from selected grain. Dairy & meat from pastured herds. Free range eggs. Seasonal fresh produce. Extra virgin olive oil and unrefined fats. Raw sea salt.
Clean label means making a product using as few ingredients as possible, using the simplest most wholesome ingredients.
No added yeast. No GMO. No preservatives. No colourants. No artificial flavours. No stabilisers. No gums & syrups. No nitrites. No flour improvers.
