Farah Bakery

Dark cocoa sourdough with rich chocolate folded into the crumb

Long fermented sourdough baked with aged cheddar cheese

Rich buttery brioche loaf finished with sesame seeds

Crusty sourdough coated with pumpkin, sunflower, sesame and flax seeds

Long fermented sourdough with a dusted crust and soft, open crumb

Sourdough with medjool dates, toasted walnuts, and honey

Flour dusted ciabatta with a crisp crust and airy crumb

Traditional sourdough baguette with a crisp crust and light interior

Golden focaccia topped with flaky sea salt, rosemary, and olive oil

Fresh rosemary, sea salt, and extra virgin olive oil

Cherry tomatoes, basil, and olive oil

Fresh basil, sweet cherry tomatoes, and olive oil

Roasted mushrooms, cracked black pepper, and olive oil

Soft hokkaido style milk bread made using the tangzhong method

Whole wheat sandwich loaf with flax, sesame, and sunflower seeds

Traditional boiled and baked bagels with white and black sesame seeds

Hand twisted pretzel with a coarse sea salt finish

Rich chocolate cake loaf topped with golden coconut streusel

Classic french butter croissant with crisp, flaky layers

Butter croissant filled with frangipane, topped with almond cream and crushed almonds

Butter croissant with both ends dipped in dark chocolate

Cookie with lotus biscoff spread and white chocolate chunks

Dark cocoa cookie finished with a milk chocolate drizzle

Classic peanut butter cookie with roasted peanut butter

Moist buttery lemon pound cake with a golden crust

Banana cake loaf with toasted pecans and an oat streusel topping