A recipe passed down from baker Pat's grandfather.
The process spans two days, beginning with a pre-ferment to acquaint the yeast with flour, followed by the addition of butter, salt, eggs, milk, and spices. The dough undergoes meticulous resting periods, culminating in a final touch of dipping in clarified butter and a dusting of icing sugar.
A dedication to quality ingredients: the finest butter in New Zealand, sultanas sourced from South Australia, New Zealand flour, and locally sourced eggs.
Ingredients: Wheat flour, sultanas, candied citrus peel, marzipan, butter, currants, rum, almonds, milk, sugar, egg, cinnamon, fresh yeast, sea salt, ginger, cardamom, coriander, vanilla, cloves, nutmeg.
1kg with a 6-week shelf life. Keep in a cool, dark and airtight wrapped place. We don't recommend storing in the fridge or freezer.
Check your delivery eligibility HERE before you check out.
A recipe passed down from baker Pat's grandfather.
The process spans two days, beginning with a pre-ferment to acquaint the yeast with flour, followed by the addition of butter, salt, eggs, milk, and spices. The dough undergoes meticulous resting periods, culminating in a final touch of dipping in clarified butter and a dusting of icing sugar.
A dedication to quality ingredients: the finest butter in New Zealand, sultanas sourced from South Australia, New Zealand flour, and locally sourced eggs.
Ingredients: Wheat flour, sultanas, candied citrus peel, marzipan, butter, currants, rum, almonds, milk, sugar, egg, cinnamon, fresh yeast, sea salt, ginger, cardamom, coriander, vanilla, cloves, nutmeg.
1kg with a 6-week shelf life. Keep in a cool, dark and airtight wrapped place. We don't recommend storing in the fridge or freezer.
Check your delivery eligibility HERE before you check out.
