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Florets

@floretsbakery

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596 Great North Rd, Grey Lynn
Whole-grain sourdough bakery. Artisan organic bread, coffee, sandwiches, cakes & cookies.
Wed-Sat 7:30am-2:30pm 🌸

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We’re hiring for a Saturday FOH role. 7am-3pm. Some hospitality experience essential as it’s a busy shift. Serving our wonderful community, running coffee and food, helping with dishes and clean up/close. We’re looking for someone who takes pride in the food they’re serving and has great care for our customers. Supported by a kind and caring team. DM if interested. 🌸 by @floretsbakery

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21 days ago

Now serving house-made sourdough granola, lightly toasted and served with Greek yoghurt, orange & rhubarb compote.
$17.5

🌸

Sourdough culture
Nz oats
Walnuts
Pumpkin seeds
Sunflower seeds
Chia seeds
Flax seeds
Figs
Raisins
Coconut
Olive oil
Honey by @floretsbakery

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2 months ago

We’re open tomorrow ~ Matariki ~ 7:30am - 2:30pm ✨✨💫 by @floretsbakery

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3 months ago

Our cheese toastie 🧡🧡🧡, organic Gouda, Mozzarella, pear, pickled chilli & onion on our whole-wheat sourdough. 🧀🧀🧀🌞🌞🌞 by @floretsbakery

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5 months ago

Freshly baked Anzac biscuits available tomorrow 24.4 and Saturday 25.4 💛💛💛 $4ea. Prepared with NZ grown oats. by @floretsbakery

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6 months ago

The extended Easter long weekend offers time to slow down, creating space to bake and share something made by hand.

Maya Handley of Florets Bakery (@floretsbakery) approaches baking in much the same way, with a focus on craft and nourishment, grounded in sustainably grown, local whole-grain flour and slow fermentation.

For the long weekend ahead, she shares a ginger, carrot and black sesame cake, gently spiced and not overly sweet, made to be prepared slowly and shared generously by @floretsbakery

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7 months ago

We’re hiring 🌸🌸🌸🌸

Our dear chef Georgia is leaving us early May so we have an opening coming up.

This role is a combo of kitchen prep, baking, sammie making and FOH support. Coffee experience a bonus.

Working with lovely local produce and a kind and supportive small team, Tuesday, Friday and Saturday.

Kitchen experience essential, but doesn’t need to be extensive, good position to grow into for the right keen bean 💚

Send cv to maya@florets.nz or DM here. by @floretsbakery

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7 months ago

Sourdough focaccia, enriched with organic olive oil. Slow 24hr ferment, organic and spray-free stone-milled grain by @milmoredowns & @minchinsmilling 🤎🤎🤎🖤🖤🖤 by @floretsbakery

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7 months ago

We’ve updated our rye sourdough formula to make it closer to a traditional Danish rye bread. Still 80% whole-grain rye & 20% whole-grain wheat, organic stone-milled flour. Now with 3 x the seeds. Scaled to 1200g (old loaf scaled to 1400g) this smaller size keeps pricing the same given the additional cost of seeds.

We love the new texture and flavour, especially great lightly toasted.

Available Thursday-Saturday
Full loaf $16
1/2 loaf $8 by @floretsbakery

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7 months ago

Inside our Easter loaf 🫶 by @floretsbakery

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8 months ago

This Easter we’re making sourdough Easter loaves big and mini. 🐇🐇🐇

All the joys of hot cross buns but in a loaf. Perfect for the Easter table sliced fresh with butter or toasted. Packed with house-made peel, currants, raisins and spices, glazed with cardamom, cinnamon and orange. Slowly fermented in our traditional sourdough method.

Large loaves are scaled to 1.2kg, approx 10 thick slices.
$25 per loaf

Mini loaves are scaled to 150g perfect to pull apart and share or eat with butter on your own.
$8 per mini loaf

Easter loaves big and mini will be available from Friday March 20-Sat April 4.

Loaves contain milk, butter and egg wash.

Email your preorders to maya@florets.nz ~
Quantities are limited. by @floretsbakery

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8 months ago

Our new sammie ❣️

Fennel Salami (Grey Lynn butcher)
Organic Quark (The Cheese Barn)
House-made pickled Giardiniera (Red capsicum, chilli, cauliflower, red onion, olives)

$15.5

❤️💚❤️💚❤️💚 by @floretsbakery

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8 months ago