Sonoma Baking Company

White leaven sourdough batard with wholewheat

White leaven sourdough batard with whole soy kernels & linseeds

White leaven sourdough batard with wholemeal & white flours

Cranberries, raisins, and juicy figs, complemented by candied orange peel

White leaven sourdough batard with walnuts & raisins

White leaven sourdough tin loaf with apples and currants.

White leaven sourdough batard with wholemeal flour and malt

White leaven sourdough boule with Kalamata olives

White leaven sourdough batard.

White leaven sourdough batard with whole soy kernels & linseeds

Traditional style brioche, buttery & sweet with a golden crust.

Italian style poolish dough. Light crisp crust, soft slighty open crumb.

Italian style poolish dough. Light crisp crust, soft slighty open crumb.

Italian style poolish dough with added malt. Light crisp crust, soft slighty open crumb.

Italian style poolish dough with added malt. Light crisp crust, soft slighty open crumb.

Light textured rustic square panini hand cut, made with wheat flour and fermented with 12 hour poolish.

Stone baked poolish dough baguette with a light crisp crust and a soft, slightly open crumb.

Italian style focaccia slab with extra virgin olive oil, sea salt and rosemary.

Naturally leavened, individual flat bread made with an extra virgin olive oil enriched dough.

Naturally leavened, flat bread made with an extra virgin olive oil enriched dough and topped with sesame seeds.

Light textured rustic rectangular sandwich roll made with wheat flour and fermented with 12 hour poolish.

Light textured rustic rectangular sandwich roll made with wheat flour and fermented with 12 hour poolish topped with Sonoma seed blend.

Light textured roll enriched with both butter and milk. Each roll is finished with a glaze.

Light textured roll enriched with both butter and milk. Each roll is finished with a glaze and white sesame seeds.

Light and airy potato bun. 100% plant based, suitable for vegans.

Light and airy potato bun. 100% plant based, suitable for vegans.

Light textured roll enriched with both butter and milk. Each roll is finished with a glaze

Light textured roll enriched with both butter and milk. Each roll is finished with a glaze.

Light textured roll enriched with both butter and milk. Each roll is finished with a glaze and white sesame seeds.

White leaven sourdough roll

Malt sourdough roll with white flour.

White sourdough roll with whole soy beans & linseeds.

Hand shaped white leaven sourdough mini baguette.

White leaven sourdough baguette baked in flute tin.

White leaven sourdough ficelle baguette.

Pull apart 30 piece wheel of wholewheat sourdough rolls.

Pull apart 30 piece wheel of white sourdough rolls.

Spelt muesli soaked & baked in an indulgent combination of maple syrup & vanilla with toasted whole almonds and plump juicy raisins

Slowly baked, crunchy oat clusters, almonds, walnuts, pepitas, coconut, sultanas, naturally sweetened with Honey & a touch of spice

A blend of ancient grains that include quinoa seeds and buckwheat kernels which are mixed with triticale, spelt, oats and bran. Once baked we add a mix of exotic berries that includes goji, blueberries, cranberrie

Cranberries, raisins, and juicy figs, complemented by candied orange peel

Traditional croissant pastry, crisp and light with a soft and buttery interior, individually handcrafted using cultured butter.

Crisp and light with a soft and layered buttery interior, encasing rich dark Belgian chocolate.

Flaky viennoiserie pastry rolled into a traditional French Pain Aux Raisins, with crème patisserie and plump juicy raisins.

Flaky croissant pastry filled with almond cream, a cream vanilla custard and almond praline, topped with flaked toasted almonds and icing sugar.

Generous flaky Danish croissant pastry filled with creamy vanilla cheesecake crème and topped with a caramelised apple and cinnamon filling. The pasty edges are covered with crumble and dusted with icing sugar.

This season highlights peak-season berries bursting with flavour. Each buttery brioche base is filled with a vanilla custard, blackberry and blackcurrant compote and topped with raspberries and sugar pearls.

Pull-apart cinnamon scroll made with soft and rich brioche dough with brown sugar & cinnamon layer. Frosted with a sweet and tangy vanilla cream cheese.

Sonoma signature treat, a croissant pastry scroll sprinkled with cinnamon citrus sugar.

Signature croissant-dough scroll filled with dulce de leche caramel and decorated with pearl sugar, icing sugar and cinnamon.

Signature croissant-dough scroll filled with dulce de leche caramel and decorated with pearl sugar, icing sugar and cinnamon.

A rich berry muffin studded with raspberries and blueberries and a hint of toasted coconut.

Made with ripe bananas and a hint of cinnamon. Sweet and moist, perfect toasted with cultured butter.

Soft vanilla sponge, sandwich a thin layer of house made raspberry preserve, vanilla cream cheese cream and fresh raspberry. Dipped in chocolate glaze and rolled in coconut.

Rich chocolate brownie made from organic white flour, cocoa and butter.

Fragrant lemon, almond and blueberry cakes topped with sliced almonds and a citrusy lemon drizzle.

Rich, moist individual round cakes made with freshly grated carrot, currants, cinnamon and ginger spices. Baked to perfection and topped with a tangy, crème fraiche icing and chopped walnuts.

Traditional Portuguese custard tart, incorporating silky vanilla and cinnamon custard in a flaky puff pastry and caramelised in a hot oven to finish.

Sonoma signature treat, incorporating vanilla egg custard and finished off with a glaze. Vanilla flavour.

Thick, fudge-like texture, with chewy centre and crisp edges. Made from milk and dark chocolates, and the addition of sustainable rye flour introduces a nutty, slightly sour earthy flavour elevating the common chocolate chip cookie to a new level of complexity.

Classic "beurre noisette" flavours created by browning butter, resulting in a rich, nutty flavour and a hazelnut colour. These cookies boast a perfect harmony of flavours as the crunchy and salty macadamia nut pieces complement the soft-baked, thick, and chunky texture.

Large, light and tangy bomboloni style sourdough donuts, filled with house-made raspberry jam and rolled in raspberry sugar.

Large, light and tangy bomboloni style sourdough donuts, filled with velvety hazelnut milk chocolate.

Flaky croissant pastry, filled with spinach, feta, haloumi, ricotta cheese, olive oil, fresh herbs and lemon zest. Each pastry is carefully handcrafted, brushed with egg wash and topped with savoury seed mix before being baked until golden.

Generously filled with a delicious combination of Cheddar, Asadero, and Queso Quesadilla cheeses. The addition of green jalapeño chilies and crushed garlic adds a spicy and aromatic element to the filling. Each pastry is topped with poppy seeds and baked until golden brown.

Cultured butter croissant fold baked fresh with a filling of shaved ham, matured vintage cheddar, béchamel and two types of mustard, seeded & Dijon.

Vanilla cheesecake crème filling topped with an apricot half. Garnished with diced pistachios then glazed with a vanilla sugar.

Silky crème pâtissière filling topped with rhubarb-raspberry compote. Garnished with sliced almonds and glazed with vanilla sugar.

Silky crème pâtissière filling topped with chocolate and cherries. Garnished with cocoa nibs and glazed with vanilla sugar.

Silky crème pâtissière filling topped with diced tropical pineapple. Garnished with golden macadamias and glazed with vanilla sugar.

Crisp and light croissant pastry with a soft and buttery interior, enveloping a Belgian dark chocolate centre.

Traditional croissant pastry, crisp and light with a soft and buttery interior, individually handcrafted using cultured butter.

Flaky croissant pastry filled with a vanilla and almond cream topped with flaked toasted almonds and icing sugar.

Our signature treat, a croissant pastry scroll layered with cinnamon citrus sugar.

A rich berry muffin studded with raspberries and blueberries and a hint of toasted coconut.

Cultured butter croissant filled with shaved ham, vintage cheddar, béchamel and two types of mustard.

Slowly baked, crunchy oat clusters, almonds, walnuts, pepitas, coconut, sultanas, naturally sweetened with Honey & a touch of spice.

Spelt muesli soaked & baked in an indulgent combination of maple syrup & vanilla with toasted whole almonds and plump juicy raisins.