It may not come as a surprise that ahead of Father’s Day lunch each year, sales of our famously scrumptious pies go through the roof. It’s an easy, affordable lunch that most Dad’s love, and having a box of pies waiting in the fridge to bake off cuts time wasted in the kitchen prepping lunch…
It’s a big call, to say you bake Sydney’s best croissants, and we don’t make this claim lightly! In fact, our croissants – our most popular pastry – are one of our favourite opportunities to get really creative, as there are so many different and delicious flavour combinations which work spectacularly on that flaky, buttery…
Waste not, want not… don’t throw out your stale bread, try one of the 5 tasty uses for stale bread recommended by our Head Chef, including two we do at Shepherd’s (sausage rolls and croutons)… Oh and use any type of bread in these recipes – sourdough gives great depth of flavour but whatever you…
We have had a few customers mention recently that our sourdough isn’t very sour compared to some other bakeries, or that they feel our bread was more sour in the past. There are several reasons for this so we thought we’d share a little more information about sourdough and it’s relative levels of sourness to…