Buns & Rolls

Our buns and rolls are lovingly crafted using the finest ingredients and make the perfect accompaniment to your lunch or dinner table. Our brioche is made with the best quality butter and our milk buns are made using traditional Japanese techniques.

Other Buns & Rolls

For wholesale customers, contact our Sales Team on 1300 966 845 to learn more about our products. If you’re a retail customer, please visit us at one of our locations to see our full range.

  • Demi Baguette

    A mid-sized baguette made from Italian rustic dough with a soft crumb structure and light crisp crust.

  • Hot Dog Roll

    A hot dog roll following old traditions of baking soft, white bread in Hokkaido, Japan. The technique involves adding a Tangzhong roux to the bread mixture in order to create the perfect texture.

  • Plaza

    Square sandwich roll made from Italian rustic dough, with a soft crumb structure and light crisp crust.

  • Cantina

    Square dinner roll made from Italian rustic dough, with a soft crumb structure and light crisp crust.

  • Grande

    Rectangular sandwich roll made from Italian rustic dough, with a soft crumb structure and light crisp crust.

  • New York Rye Roll

    A New York-style rye dinner roll handcrafted using single origin wheat and wholemeal wheat from the Gwydir Shire, plus single origin rye from Coonamble.

  • Seeded Roll

    A round dinner roll packed with six nutritious seeds including quinoa, amaranth, linseed, poppy, sesame and sunflower.

  • Levain Roll

    Created using our natural yeast starter, this dinner roll is crusty and wholesome with a delicious chewy crumb.

  • Slider Brioche Bun

    A mini French-style burger bun enriched with butter and milk, topped with sesame seeds.

  • Brioche Tin Loaf

    Hand-crafted artisan brioche loaf baked into a rectangular shape made with high-quality cultured butter in a traditional French style brioche.

  • Midi Milk Bun

    A mid-sized milk bun made following old traditions of baking soft, white bread in Hokkaido, Japan. The technique involves adding a Tangzhong roux to the bread mixture in order to create the perfect texture.