Warm bread. Warmer welcome.
Sourdough loaves, flaky pastries and slow-fermented favourites — baked fresh in our stone oven every single morning.
A decade in the dough
Numbers that we are quietly proud of.
What we're known for
A few things our regulars never leave without.
Country Sourdough
A 36-hour ferment with crackling crust and an open, tangy crumb.
Almond Croissant
Twice-baked, soaked in orange-blossom syrup, finished with toasted almonds.
Single-Origin Coffee
Rotating beans from Mosaic Roasters, pulled on our La Marzocco.
A decade in the dough
We opened our doors in 2014 with one stone oven, a stack of flour sacks and a stubborn belief that good bread takes time. Ten years on, that hasn't changed — and neither has the recipe.
Read our storyKind words
From regulars and one-time visitors alike.
“The best croissant outside of Paris. The almond one ruined me — I cannot go back.”
“We order the sourdough wholesale for the cafe. Consistent every single bake. Doris the starter is doing the lords work.”
“Genuinely the friendliest team in the city. The kids ask for "Aurora bread" by name now.”
Order a loaf for tomorrow
Pre-order before 8pm and we will set one aside for you. Pickup from 7am.
Order a celebration cake
Birthdays, weddings, or just a Tuesday — we'll bake something unforgettable.