All breads and cakes are baked on the premises. The secret to Baked Poetry’s cakes and breads is that there are no premixes or artificial creams used, the fruits are fresh and the chocolate is real chocolate. Our recipes are old family secrets or taken from traditional home style baking books. The same special Baked Poetry sourdough starter has been used in the sourdough breads from the first day of opening in 1998.
A heavy grain loaf, made with oats, linseed, sunflower seeds and cracked wheat, consisting of a mixture of wheat and rye meal
Traditional German style sourdough dark rye
Traditional German style sourdough rye, lighter in texture than the Dark Rye
The blend of the Light Rye with the heavy grained Vollkorn produces a lighter style multigrain loaf.
Large white crusty loaf, beautiful for toasting.
Traditional German rolls, dipped in “Lauge” before baked, to create the typical Pretzel taste
White Crusty Rolls
Beautiful all round rolls
Italian type crispy bread sticks with salt and caraway seeds, very popular for after school snacks and for dips.