Loafer Bread

Colour! Pre roasting treats

A delivery from - the chickens of Yark are happy and healthy but at this time of the year they lay fewer eggs. This combined with the overall shortages at the moment mean that our egg salad baguette is on hiatus until the chooks are warmer and back in egg mode. In the meantime has come up with a delicious spiced vegetarian roll full of all the logos things. Roasted cauliflower, brown butter chermoula, chickpeas and pickled cabbage ❤️

Hello everyone, we will be open on Monday for the public holiday, there will be a surcharge, thank you for your understanding.

Posted • There are only two days left to enter the 'Do More Than Dine' raffle - it'll be drawn at 2.00pm on Thursday 30 May. 

Jump into the link in our bio to grab your tickets now (1 = $30, 5 = $125, 10 = $200) - you'll be supporting Scarf to continue transforming lives through hospitality AND giving yourself a chance at winning prizes from the whopping $7,700 prize pool 🎁

We're stoked to have added another major prize into the draw recently - three cases of beautiful South Australian wine from our wonderful wine partner . You'll also stand to win goodies from legendary Scarf partners , , , , and , as well as epic prizes from some of our new pals like and .melbourne.

Taste testing the fig pear and ginger jam. Chunky fruits, delicious syrup. Available at the bakery

A dodgy photo of some excellent preserves 😁 just to let you know that we have spicy zucchini chutney, not spicy zucchini chutney, plum jam, fig pear and ginger jam, and pear and apple chutney finally labeled and on the shelves! A great accompaniment to any bread or croissant 🥐 ❤️

Vegan filled baguette - available everyday ❤️

Brushed with herb oil, ready to be filled with house made kimchi and tofu scramble.

So full of love for our baguettes lately ❤️

We have some specials this weekend. Pear, chocolate and hazelnut tarts. Raspberry & pistachio twice baked croissants 🥐 ❤️.

We’ve got some magnificent bread on today. See you over the weekend for all your carby needs ❤️

Today’s beautiful produce from

House made lacto fermented cucumbers featuring in today’s meat baguettes. Our corned beef, mustard mayo and lashings of ❤️.

New shapes! We’re heading to the market this weekend - kangaroos and koalas will be iced and sprinkled for the wonderful Melbourne Exhibition Building in Carlton ❤️ hope to see you there!

We will be closing for a much needed rest over the Easter break. Wishing everyone a wonderful holiday. See you after the holidays!

Weigh ups for batch one of Thursday’s buns are ready for the team tomorrow morning.

On the home stretch now… last day for buns at loafer is Thursday 28th March. Orders will be closing Monday 25 at 2 pm. We will be baking to capacity for Thursday. Remember if you’d like to skip the crowds on bun day they freeze well, and toast up like a charm. So you could come in early in the week… we will be closed from 29th March and reopening refreshed 4th April. Thanks

Many thanks to Janet for the ‘rescued from wildlife’ figs. The possums of Northcote’s loss is our gain. Jamming continues in the warm start to autumn. Fig tarts on again this week until we run out of figs. 🍂🍂

Fig tarts while the season lasts. Fig leaf custard, and toasted figs in a sablee case. Fig leaves have taken too long to make it to the loafer kitchen. Now they are here, it’s clear that we need to hop to it, to keep us in supply for winter..

Cracker tests - we’re heading to the market 6&7 April and we plan to take heaps of these delicious things with us.

We are open 11th March 🤞 hopefully it cooks down soon. Public holiday surcharge will be in place. Thanks

Nice buns! Sourdough, vegan, mostly organic ❤️

Enjoying some quiet time making jam. It’s that time of the year when we start putting summer flavours aside for the winter months.

Wild blackberry and coconut cakes this weekend, based on the classic s**g cake recipe from

Best buns yet! Fluffy,proud, delicious 🐣

We make beautiful sourdough bread! Though we make much less now than we used to, so what’s going on? Our bakers are restless…. So once the bun season is done, what would you like to see??? More wholegrain bread?🥖 🍞🥐🥖🥨🥯🫓🥪

We missed fatty Tuesday, but we are ready to roll! Semlor and hot cross buns are back. There’ll be some variation as we dial in the recipe for another year - but fear not, they are delicious, vegan and sourdough.

We missed fatty Tuesday this year, but semlor are back again. Our other seasonal friend are also here. Vegan, sourdough and delicious. With some variability around chewiness as we dial in the recipe for another year. We’ve hung the lucky bun and we’re ready to keep rolling until Easter 🐣