The extended Easter long weekend offers time to slow down, creating space to bake and share something made by hand.
Maya Handley of Florets Bakery (@floretsbakery ) approaches baking in much the same way, with a focus on craft and nourishment, grounded in sustainably grown, local whole-grain flour and slow fermentation.
For the long weekend ahead, she shares a ginger, carrot and black sesame cake, gently spiced and not overly sweet, made to be prepared slowly and shared generously
We’re hiring 🌸🌸🌸🌸
Our dear chef Georgia is leaving us early May so we have an opening coming up.
This role is a combo of kitchen prep, baking, sammie making and FOH support. Coffee experience a bonus.
Working with lovely local produce and a kind and supportive small team, Tuesday, Friday and Saturday.
Kitchen experience essential, but doesn’t need to be extensive, good position to grow into for the right keen bean 💚
Send cv to [email protected] or DM here.
We’ve updated our rye sourdough formula to make it closer to a traditional Danish rye bread. Still 80% whole-grain rye & 20% whole-grain wheat, organic stone-milled flour. Now with 3 x the seeds. Scaled to 1200g (old loaf scaled to 1400g) this smaller size keeps pricing the same given to additional cost of seeds.
We love the new texture and flavour, especially great lightly roasted.
Available Thursday-Saturday
Full loaf $16
1/2 loaf $8
This Easter we’re making sourdough Easter loaves big and mini. 🐇🐇🐇
All the joys of hot cross buns but in a loaf. Perfect for the Easter table sliced fresh with butter or toasted. Packed with house-made peel, currants, raisins and spices, glazed with cardamom, cinnamon and orange. Slowly fermented in our traditional sourdough method.
Large loaves are scaled to 1.2kg, approx 10 thick slices.
$25 per loaf
Mini loaves are scaled to 150g perfect to pull apart and share or eat with butter on your own.
$8 per mini loaf
Easter loaves big and mini will be available from Friday March 20-Sat April 4.
Loaves contain milk, butter and egg wash.
Email your preorders to [email protected] ~
Quantities are limited.
Tomorrow’s our last trading day for 2025. We’ll be here with bread, sammies, coffee, cookies and cakes. Open 7:30am-2:30pm.
We’re re-opening Wednesday Jan 14 2026.
We are open this week as usual.
Our final day open for the year is Tuesday Dec 23rd, 7:30am-2:30pm.
We’re then closed from Dec 24th, re-opening Wednesday Jan 14th 2026 💚❣️
We look forward to serving you over the coming days and wish you all a very happy Christmas and summer holiday.
Thank you for your continued support of Florets, we’ve loved baking and making for you this year.
💚🫶❣️🫶
