Chelsea Bun

Made with our Fruit Bun Dough that has a mixture of Spices and  Sultana’s (Australian 3 crown) through the dough.

The dough has a layer of Raspberry/Plum Jam applied before being rolled into a scroll.

After baking they are sprayed with Sugar Glaze and either finished off with Cinnamon Sugar or Whipped Sugar Icing.

Braided Bun Loaf

Made using our Sweet Bun Dough, baked with either a filling of Blue Berry Conserve, or Caramel Paste & Californian Walnuts.

After baking a coating of Sugar Glaze, and finished off with a drizzle of white sugar Fondant.

Just like our Iced Fruit Loaf (around the same size) it is ideal for sharing at morning or afternoon Tea with friends or family or even as a desert.

Although this particular Bun is best described as a Braid it correctly termed a “Faux Braid”. When being made it is rolled, and cut in such a way making it easy to “Pullapart”.

Fruit Bun Loaf

There seems to be  a bit of controversy about what this is called.

I myself grew up calling it a “Tea Bun” and to be honest a lot of our customers call it that as well.

It possibly earned this title because, when we were having guests over for “Morning Tea” or just as a treat for “Smoko” there was almost always one of these in the table setting. It would then be sliced (free hand) to various widths and receive a copious slathering with “real” butter.

After a bit of searching the internet the closest I could find to describing what we make here is an “English Fruit Loaf”.

So what am I talking about.

This is a loaf made from our bun dough with a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.

Rolled into a oval loaf around about 30cm long.

After Baking it is glazed with a Sugar glaze.

Its may then be finished with Cinnamon Sugar, Whipped Sugar Icing, or the Sugar Icing dipped into a mixture of shredded Coconut and Cake Sprinkles.

Vanilla Slice (Australian)

Attention Attention!

This week (7th of August 2017) as a special run we have done a batch that are Gluten and Allergen Digested.

So call in and treat yourself that special treat.

Ok back to the regular part of the Web Page.

Just like the Lamington, what we consider to be an Australian Icon. We are sure there could be quite an argument of where the vanilla slice originated.

Regardless, we feel it doesn’t matter where it came from. If you are reading this, most likely all that matters is where you can get one.

Consisting of a layer of firm Vanilla Custard, (hence why it gets the tag “Engine Mount”, Snot Block”, “Phlegm Cube”, and the list seems to go on) Sandwiched between two layers of our own rolled Puff Pastry.

A layer of our whipped Icing on top creates a flavour to be sought.

Just to clarify, French Vanilla slice is one of our lines as well. Using a different custard recipe, more layers of our rolled Puff Pastry and a Sugar Fondant topping instead of a whipped sugar icing.

https://vanillaslice.wordpress.com/tell-us-where-to-go/

Ginger Bread Biscuit

An all time favourite of our customers (and ours) are our Hand Decorated Ginger Bread “People”.

Using our own recipe incorporating Fresh Eggs, Australian Wheat Flour (unbleached) (http://benfurney.com/), and Australian Cane Sugar, and Australian Cane Syrup.

We bake this product in small batch lots to ensure product freshness.

Also the big news with these biscuits, is that they are now made adhering to the “Gluten and Allergen Digested” protocols set out by Biohawk using “Biohawk Relief (natural digestion aid)”. http://www.biohawk.com.au/

Apple Pie

Have you tried our Apple Pies?

We have a family size and one just right for the individual.

These pies have a filling of diced fresh Australian apples  encased in our own butter style shortbread pastry.

We also have Apricot Pies to offer.

Apple Slice can quite often found on our shelves as well.