Ciabatta Café & Bakery's bread has personality, no two are the same, yet each is as good as the next.
Good bread takes time, the best ingredients, a method that favours quality over speed of production, and a great oven. The finest of breads also require an artisan baker who understands long fermentation methods – the process that turns flour, water, yeast, and salt into the greatest, most complete food on earth.
Award-winning Ciabatta Café & Bakery offers a range of delicious continental breads and pastries baked daily on site, including their famous cronuts, giant soft pretzels, turnovers, streusel, almond crossaints, and pain au chocolat.
If you're looking for savoury, you can't go wrong with any of the fresh ciabatta sandwiches (Smokie, Chookie, Hammie, Lammie, Veggie or Brekkie), the Long Dog (possibly the world's longest hot dog), or a filled pretzel.
The bakery's authentic artisan breads use long fermentation processes, with no emulsifiers and a natural rye sour starter that gives a unique aroma, texture and appeal that's not possible with short-fermentation methods.
There are health benefits too. Some people with gluten intolerance find they can consume long fermentation breads with no negative side effects due to the natural breakdown of starches over an extended fermentation process. Eating fresh ciabatta is actually a great no-fat option too, as it has no added fats or sugars - it’s 100% fat-free, and low gluten as well.