Slow dough, honest butter.

Naturally leavened bread, hand-laminated pastry and celebration cakes, baked in small batches from before sunrise.

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Slow fermented

Our sourdough rests for 48 hours for a deeper flavour and an open crumb.

Real butter

Every croissant is laminated by hand with cultured butter. Nothing else.

Baked every morning

Whatever isn't sold by closing goes to the neighbourhood kitchen.

Signature bakes

Three things we're known for. We make them the same careful way every day.

Bread

The country sourdough

A blistered, deeply caramelised crust around a tender, tangy crumb. Made with stone-milled flour, water, salt and time.

$8Out of the oven at 7 am
Pastry

Butter croissant

Three days of folding and resting give it shatteringly crisp layers and a honeycomb centre that stays soft.

$4.50Best before 10 am
Cake

Vanilla bean layer cake

Soft vanilla sponge, strawberry preserve and whipped buttercream. Sold by the slice, or made whole for your celebration.

$6Slices from 2 pm

We keep it simple, on purpose.

Pinch & Proof started in a home kitchen with one oven and a jar of sourdough starter. Today the starter is the same, the oven is bigger, and the way we work hasn't changed.

We buy grain from nearby farms, mill it ourselves and give every dough the time it needs. That means fewer things on the shelf, and each one is worth the walk.

The Pinch & Proof bakers

Cakes for the big days.

Birthdays, weddings and everything in between. Tell us the date, your guest count and the flavours you love, and we'll send a quote within one day. Please order at least three days ahead.

Request a quote
6 inch
Serves 8
8 inch
Serves 14
Two tiers
Serves 30
Dessert table
Custom quote
“The best croissant I've had outside of Paris, and the sourdough never lasts the walk home.”
A regular, Saturday morning

Come by for
something warm.

Opening hours

Mon–Fri
7 am – 6 pm
Saturday
6 am – 5 pm
Sunday
8 am – 2 pm

Find us

24 Baker Lane, Old Mill Quarter

hello@pinchandproof.example
+1 (000) 000-0000

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