Our story
I trained as a pastry cook, and in 2011 I took over the old corner shop on Sample Street with one oven and a sourdough starter. We still bake a short range, with stone-milled Tasmanian flour, and we let the dough take its time. The rest is early mornings and a lot of butter.
H. Sample, owner and baker
On the counter
A short range, baked fresh every day we're open. Order loaves by phone the day before and pick them up from 7am.
Sourdough
$11
Our everyday loaf. The dough rests for 36 hours before it's baked.
Croissants
$6.50
Butter, flour and three days of folding. Plain, almond or chocolate.
Fruit loaf
$13
Dense and dark, with figs, raisins and orange peel. Best toasted.
Seasonal pastries
From $7
Whatever fruit is good this week, in a tart or a danish.
From the oven
Croissants, out at 7am
A patterned sourdough crust
The front window on a Saturday