Ovenlark Bakery · Baked this morning
Good bread.
Slow mornings.
Sourdough, laminated pastries and simple cakes, baked early every day from flour, butter and time.
Slow-fermented · Baked daily
Order from the bakeryMost loved
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Pantry3 itemsCakes & Bakes4 itemsPastries4 itemsBread4 itemsPantry
Granola, jam and flour from our kitchen, and a linen bag to keep your loaf in.
House Granola
Oats, almonds, pumpkin seeds and coconut baked slowly with maple syrup and olive oil into big clusters. Good with yoghurt or straight from the jar.
From $12.60
Strawberry & Vanilla Jam
Summer strawberries cooked in small batches with a split vanilla pod and a squeeze of lemon. Soft-set and not too sweet.
$9.90
Cakes & Bakes
Simple cakes, loaves and cookies for slicing at home or bringing to someone's table.
Lemon Olive Oil Cake
A tender, golden cake made with extra virgin olive oil and plenty of lemon zest, finished with a sharp lemon glaze. Moist for days under a cake dome.
From $34.00
Burnt Basque Cheesecake
Baked hot until the top is almost black and the middle barely set. Caramelised outside, creamy and soft inside. Serve at room temperature.
$42.00
Brown Butter Banana Bread
Very ripe bananas, brown butter and dark muscovado sugar, with a crackly demerara top. Slice it thick and toast it with salted butter.
$22.00
Sea Salt Chocolate Chip Cookies
A box of six thick, chewy cookies with chunks of dark chocolate, browned butter and a pinch of flaky sea salt on top.
$18.00
Pastries
Laminated by hand over three days with cultured butter. Best the day they are baked.
Butter Croissant
Laminated over three days with cultured butter for a shattering crust and a honeycomb inside. Plain, the way it should be.
From $4.50
Pain au Chocolat
The same croissant dough rolled around two bars of dark chocolate. Flaky, buttery and just bitter enough.
$5.00
Cardamom Bun
A Scandinavian-style knot of enriched dough twisted with cardamom butter and finished with pearl sugar. Fragrant, sticky and soft.
$5.00
Unavailable
Almond Croissant
A day-old croissant given a second life: soaked in syrup, filled with almond frangipane and baked again under flaked almonds and icing sugar.
$6.00
Bread
Slow-fermented loaves baked every morning from stoneground flour, water, salt and time.
Country Sourdough
Our everyday loaf: stoneground wheat with a little rye, fermented for 36 hours and baked dark. A blistered crust, an open, custardy crumb and a gentle tang. Keeps for three days wrapped in linen.
From $7.00
Seeded Rye
A dense, dark rye packed with sunflower, flax and pumpkin seeds and a spoon of malt. Slice it thin and toast it. It gets better on day two.
$11.00
Unavailable
Milk Bread
A soft, tall Japanese-style milk loaf made with a cooked flour paste for a feathery crumb. Lightly sweet, great for toast and sandwiches.
$10.00
Olive & Rosemary Focaccia
A thick, dimpled slab soaked in olive oil and topped with green olives, rosemary and flaky salt. Crisp underneath, airy inside. Warm it for five minutes before serving.
$14.00