Sourdough loaf, croissant, cookies and a fruit tart arranged on a wooden table

Our menu

Our Menu

An illustrative selection of the breads, pastries and sweet bakes we love to make.

How to read this menu

This page is a showcase of the styles and recipes at the heart of MicroBaked, grouped by category. Think of it as a portrait of what we bake rather than a shop list.

Small-batch baking means the selection naturally shifts with the seasons, the flour we are working with and what is worth baking that week. If you have a question about a particular bake, our contact page is the best place to ask.

Hand-shaped baguettes with crisp golden crusts

Artisan Bread Selection

Country Sourdough

Naturally leavened, cold-proofed overnight. Mildly tangy with a blistered, deeply caramelised crust.

Seeded Rye Bâtard

Rye and wheat with toasted sunflower, flax and sesame for a nutty, earthy loaf.

Classic Baguette

Thin crackling crust, creamy open crumb and a long, cool fermentation for flavour.

Wholegrain Sandwich Loaf

A softer tin loaf with wholegrain flour, made for slicing thin and toasting well.

Two butter croissants with visible lamination

Fresh Pastries

Butter Croissant

Three-day laminated dough with a honeycomb interior and a shattering, glossy shell.

Pain au Chocolat

The same laminated dough wrapped around two batons of dark chocolate.

Almond Croissant

Twice-baked with frangipane and flaked almonds for a crisp, nutty finish.

Cardamom Knot

Enriched dough twisted with cardamom sugar, fragrant and gently sticky.

Chocolate chunk cookies on a wooden board

Cookies & Sweet Treats

Brown Butter Chocolate Cookie

Nutty browned butter, dark chocolate chunks and a pinch of flaky salt.

Oat & Raisin Cookie

Chewy and warmly spiced with cinnamon and a touch of molasses.

Shortbread Fingers

Just butter, sugar and flour, baked pale for a tender, sandy bite.

Lemon Drizzle Loaf

A moist, citrus-bright sponge finished with a crackly lemon glaze.

Fruit tart with berries over vanilla custard

Seasonal Baking Inspirations

Summer Berry Tart

Crisp pastry, vanilla custard and berries at the height of their season.

Autumn Apple Galette

Rustic, free-form pastry folded around thinly sliced spiced apples.

Winter Spice Bun

Soft enriched dough with warming spices and candied citrus peel.

Spring Rhubarb Danish

Flaky laminated pastry with tart, gently poached rhubarb.

Large sourdough boule with a decorative score

Specialty Baked Goods

Olive & Herb Fougasse

Leaf-shaped flatbread with olives, rosemary and a generous drizzle of olive oil.

Walnut Levain

Sourdough loaded with toasted walnuts for a slightly sweet, nutty crumb.

Focaccia

High-hydration dough dimpled with olive oil and flaky sea salt.

Brioche Loaf

Rich with butter and eggs, tender and golden, ideal for French toast.

Want to know how these are made?

Read about the fermentation, shaping and baking behind every loaf and pastry.

Explore the ProcessOur Ingredients