Australian Heritage

At our bakery, we bring a little piece of Australia to the heart of Lancashire. Growing up in Fremantle, Perth, I was surrounded by a rich culinary landscape shaped by both the ancient traditions of native Australian ingredients and the European baking influences that arrived with migration. 

From the nutty, caramel notes of wattleseed to the bright citrus of finger limes, flavours like these have long been a part of Australia’s food story, blending seamlessly with techniques brought from France, Italy, and Britain. 

Australia’s food culture is a reflection of its diverse history—a meeting point between the world’s oldest continuous traditions and the rich heritage of those who made Australia home. Indigenous Australians have been foraging, fermenting, and baking for tens of thousands of years, using native grains like kangaroo grass and saltbush to craft nourishing meals long before wheat arrived on the continent. When European settlers introduced wheat flour, butter, and sugar, a new chapter in Australian baking began, one that took inspiration from the motherlands while embracing the sun-drenched abundance of Australia.  

This fusion is at the heart of what we do—respecting time-honoured baking traditions whilst embracing the uniquely Australian approach to food: fresh, bold, and deeply connected to the land. Whether it’s a classic lamington, golden viennoiserie crafted with the finest butter, or modern creations infused with native ingredients, every bite tells a story of Australia’s vibrant identity. 

Our pastries and breads carry the spirit of European craftsmanship, yet they also reflect the creativity and resourcefulness that define Australian baking—where local flavours are rediscovered, techniques are adapted, and food is always shared with warmth and generosity.  Our bakery is more than just a place to grab a treat—it’s a taste of home, a celebration of heritage, and a warm invitation to experience the flavours and traditions that make Australian baking so special.