Ember & RyeBakehouse

Menu & prices

A short menu, made daily.

Everything below is baked, laminated, roasted or rolled in our own kitchen. It shifts with the seasons, so treat this as a typical week rather than a promise.

Close-up of glossy, deeply layered croissants cooling on a wire rack

From 8:00

Bread

Every loaf is naturally leavened and fermented for around 48 hours from mix to bake. Whole loaves keep well for four days wrapped in a cloth, and they freeze beautifully sliced.

A baker in white gloves scoring a floured sourdough round with a curved blade
  • Country sourdough$9

    Our everyday loaf. White and a little whole wheat, dark crust, open and custardy crumb. 900g.

  • Seeded rye$10

    Forty per cent rye with toasted sunflower, pumpkin and flax. Dense, nutty, made for butter and cheese.

  • Whole wheat & honey$9

    Stone-milled whole wheat sweetened with a spoon of local honey. The one children ask for.

  • Olive & rosemary Fri–Sun$11

    Green and black olives folded through, fresh rosemary on the crust.

  • Fruit & walnut Sat$11

    Figs, raisins and toasted walnuts in a light rye dough. Best toasted.

  • Demi baguette$4

    Thin crackling crust, baked at noon for sandwiches.

  • Rosemary focaccia$6

    A generous slab, olive oil, flaky salt. From 10:00.

  • Sandwich loaf$8

    Soft-crusted sourdough tin loaf, sliced to order.

Pre-order any loaf by 8pm for collection from 8am the next day.

From 7:00

Pastry

Croissant dough is laminated by hand with cultured butter over three days. Savoury bakes follow at 10:00, still warm for an early lunch.

Getting a box for the office? Order a dozen or more by 8pm the day before and we'll pack them assorted.

  • Butter croissant$4.50

    Shattering outside, honeycomb inside. Nothing added.

  • Pain au chocolat$5

    Two batons of seventy per cent dark chocolate.

  • Cardamom morning bun$5.50

    Croissant dough rolled with cardamom sugar and orange zest. Usually gone by ten.

  • Seasonal fruit danish$6

    Vanilla custard and whatever fruit is at its best this week.

  • Twice-baked almond croissant$6

    Yesterday's croissant, filled with frangipane and baked again. Nothing goes to waste.

  • Ham & gruyère croissant$7.50

    Dijon, thick-cut ham, aged gruyère. From 10:00.

  • The day's tart$8

    Savoury, seasonal, on a rye shortcrust. Ask at the counter.

  • Brown butter sourdough cookie$3.50

    Made with our starter discard, dark chocolate and sea salt.

Roasted in-house

Coffee

We roast on Mondays when the bakery is closed, then rest the beans for a week before they go in the grinder. One house espresso blend, one rotating single origin on filter.

Freshly ground coffee in an open steel grinder, with a bowl of whole roasted beans beside it
  • Espresso$3.25

    House blend: chocolate, toasted hazelnut, a little dried cherry.

  • Macchiato$3.75
  • Flat white$4.50
  • Cappuccino$4.75
  • Latte$5
  • Batch filter$3.75

    This week's single origin. Free refill while you're in.

  • Hot chocolate$4.75

    Melted dark chocolate and whole milk.

  • Beans to take home, 250g$17

    Whole or ground to suit your brewer. Roast date on every bag.

Oat milk at no extra charge. Bring your own cup and we take 50¢ off.

Friday & Saturday, 6 to 9:30pm

Weekend pasta night

A short menu that changes every weekend. Pasta is rolled by hand in the afternoon from the same flour we bake with. Tables of up to four are walk-in only; groups of six to ten can book.

Two floured hands working a ball of yellow egg pasta dough on a wooden board

A typical weekend

  • Focaccia & cultured butter$7

    Warm from the last bake of the day.

  • Market vegetables, salsa verde$12

    Peppers, courgette and whatever else looked best that morning, roasted and dressed.

  • Tagliatelle, brown butter & sage$19

    Egg pasta, aged parmesan, crisp sage leaves.

  • Pici cacio e pepe$18

    Hand-rolled thick spaghetti, pecorino, cracked black pepper.

  • Rye pappardelle, beef ragù$24

    Ribbons made with a little of our rye flour, eight-hour ragù.

  • Fish of the weekend$28

    Crisp-skinned fillet, greens, herb oil. For anyone who'd rather skip the pasta.

  • Olive oil cake, crème fraîche$9

Natural wine by the glass from $11, plus coffee and a non-alcoholic spritz. Vegetarian on request; tell us when you sit down.

Book a group table
A white rustic-buttercream cake on a stand, decorated with blush and ivory roses and green sprigs

By pre-order only

Celebration cakes

Three layers of sponge, two of filling, and a soft hand-spread buttercream. Choose a size and a flavour; we'll talk you through the rest.

Celebration cake sizes, servings and starting prices
SizeServesFrom
6-inch round8 to 10$58
8-inch round14 to 18$84
10-inch round22 to 28$128
Two-tier (6 + 9 inch)30 to 40$210

Fresh seasonal flowers +$25. A handwritten message is free.

Vanilla bean & strawberry

Vanilla sponge, macerated strawberries, vanilla buttercream. A classic for birthdays.

Dark chocolate & salted caramel

Rich cocoa sponge, house caramel, chocolate buttercream.

Lemon & elderflower

Lemon sponge soaked in elderflower syrup, lemon curd, light cream cheese frosting.

Brown butter & pear Autumn

Brown butter sponge, spiced poached pear, vanilla buttercream.

5 days

Single-tier cakes

Minimum notice for 6, 8 and 10-inch cakes. More is kinder in December.

3 weeks

Two-tier cakes

We'll arrange a tasting box for small weddings if you'd like one.

25%

Deposit to confirm

Paid when we confirm your date. Fully refundable up to 72 hours before collection.

Start a cake enquiry

Allergens, plainly

Our kitchen handles wheat, rye, dairy, eggs, tree nuts, sesame and soy every day, so we can't promise any item is free from them. We don't make gluten-free bread. The country sourdough, seeded rye, baguette and focaccia contain no dairy or eggs. Ask us anything at the counter; we'd rather you asked.