Our Dough nuts are made fresh daily. Just like our Bread and our other Buns.
Yes, we know there is no point in hiding it, but to cook a dough nut it needs to be deep fried (not oven baked). Like in most of our product we use Vegetable Oil where ever we can.
If you are looking for the oven baked sweet roll with icing we call them either “Finger Bun” or “Coffee Roll”.
So what types of Doughnut do we normally have?
Of course there is the Long Cream and Jam. Rolled firstly in Cinnamon Sugar, with either our Whipped Mock Cream or Whipped Fresh Cream and a bead of Raspberry/Plum Jam.
Jam Doughnut- of course if we were in America this would be the “Jelly Doughnut”, but we are not! So we won’t! This is rolled in Cinnamon Sugar before the Jam is piped in.
If its just a Cinnamon Doughnut that you seek, we have them as well. Either twisted or made as a figure of “8” ( We like to think they get more surface area to get more Cinnamon).
Light Sponge Cake with a coating of our Mock Cream.
If you need a cake in a hurry, we usually have a 1/8 slab, ready to pack, available.
Our regular cakes are usually Vanilla, however Chocolate sponge can be ordered.
Talk to us about having one decorated to your own personal theme with your own personalised message handwritten across the top.
Our Regular standard size is a 18cm square. We describe this one as a “one eighth slab”, our next size bigger is “one quarter slab” (rectangle), “one half slab” (square), and “full slab”(rectangle).
In all ways a sought after treat. This is a taste sensation to try.
Our own Shortbread shell lined with Raspberry/Plum Jam and filled with our Mock Cream. Finished with a both Pink and Chocolate Fondant cover.
Done in a classic German style, we make our Bee Stings using our own sweet dough recipe, filled with Fresh Custard Cream and topped with Almond flakes.
We offer two sizes to enjoy.
One size for the individual, and one that is ideal to share around with Friends or Family.
Not forgetting just like our Bread, and Bread Rolls. Our Buns are made Fresh Daily
We have a variety of Quiche’s in our range.
Using our own rolled Pastry. The filling is a Traditional home style recipe, using Fresh eggs, Fresh cream and Fresh vegetables (the vegetables used may vary depending on season).
If vegetables “don’t float your boat’ we do have a Bacon and Cheese (Quiche Lorraine).
Spinach and Fetta Cheese is a favourite as well
One of our popular sizes is that of a Texan Muffin.
Family size are made to order
Always a favourite for young and old.
Also being in the City with the claim that this delight is part of Ipswich’s heritage.
Using our own sponge cake, we coat each individual piece in a rich chocolate sauce, then roll in desiccated coconut.
Our Lamingtons are snack size as well we have round Cakes.
Our round Cakes normally have a layer of Jam (Raspberry/Plum) and our own Mock Cream.
We use both Vanilla Sponge and Chocolate Sponge.
Keep an eye out for our “Raspberry Dip” lamington. This is a regular piece of vanilla sponge cake, dipped in raspberry, dipped in chocolate, and rolled in coconut the usual way.
Sometimes known as a “Mille-Feuille”
Layers of our own Puff Pastry, with generous layers of Creamy Vanilla Custard piped between, and a liberal topping of decadent white Fondant.
Yes, we do the “snot block” as well. ( Hey! Don’t judge us, if you do a online search it will come up).
Two layers of our extra flaky Puff Pastry filled with our Mock Cream or Fresh Whipped Cream (doesn’t hurt to ask). A generous line of Raspberry/Plum Jam down the middle and top off with a dusting of Icing Sugar.
Our Apple Turnovers have a diced fresh Australian Apple filling encased with our own Puff Pastry rolled in our Bakery.
You can have the option to have them how they are, or cream filled. Either fresh whipped or our own mock cream. Not to forget the light dusting of icing mixture.
We fill our Eclairs (made from our own choux pastry) with freshly whipped cream.
Then to top it off we put a “good slather” of dark chocolate across the top.