20 FETEPRESS.COM.AU / ISSUE NO.26
eat out at /Q LE BAKERON THE MENU /
BAGUETTE
A BLEND OF THREE FLOURS FOR
THE PERFECT COMBINATION OF
FLAVOUR, TEXTURE AND HEALTH
KINGBROT
100% RYE BREAD, MADE WITH
HOMEMADE YOGURT AND A MIX
OF SEEDS AND SPROUTS
FRUIT LOAF
ORGANIC DRIED FRUITS, FRESHLY
GROUND SPICES AND FERMENTED
OVERNIGHT IN HOMEMADE
GINGER BEER
BROWNIE
WHOLEMEAL RYE FLOUR AND
MILLET SEEDS INSTEAD OF NUTS
ALMOND CROISSANT
ROASTED ALMONDS, RUM,
WHOLEMEAL RYE FLOUR, LOCAL
EGGS AND BUTTER, WHOLE
ALMOND MEAL
FRUIT GALETTE
WHOLEMEAL PURPLE WHEAT
DOUGH, COATED IN RAW SUGAR,
FILLED WITH FRESH STONE FRUIT
AND NATIVE PEPPER BERRIES
KIPFLER POTATO DANISH
INSPIRED BY A 'GRATIN
DAUPHINOIS' POTATOES ARE
THINLY SLICED WITH CREAM
AND HERBS, THEN PUT ON TOP
OF A SLICE OF RACLETTE CHEESE
SAUSAGE ROLLS
USING GARY’S QUALITY MEATS'
PORK MINCE, FENNEL,
CARAMELISED APPLES AND
ONIONS, A LOT OF FRESH HERBS
AND WHOLEMEAL PURPLE WHEAT
PUFF PASTRY