08:00 – 15:00
eat in & to go
daïly bread
- companîo
île de païn’s “signature” bread. rye/wheat blend, natural sourdough, bold
- bagatta
a wholesome wheat bread with sourdough & 24 hour fermentation. eat as is or great for toasting
- flûte rustique
a crispy elongated bread made from whole wheat and long fermentation
- fougasse
flat bread with olive oil and desert salt. great for toasting and sandwiches
weekly artîsan breads (available on specific days)
- 100% vollkorn
scandinavian style whole grain wheat & rye. sourdough. rustic and satisfying texture
- 100% rye
dark rye from cederberg. roasted spices. complex. full flavoured with a short bite
- 100% Ô
organic sa heirloom (highland red) winter wheat. single stone ground
- 100% spelt
organic spelt. single stone ground. Intense flavour and easy to digest
artîsan bread snax
- olive stix
italian speciality, ripe with juicy olives
- seed stix
twisted sticks, studded with mixed seeds
- cheese stix
stuffed with crumbled, aged cheddar cheese
- pîntxos
flavourful, rustic roll in flower shape
viennoiserïe, briôche & fine breads
- brîoche
finest breakfast bread with lemon confit + raisins, farm butter + eggs, cinammon crust
- brîochiniindivdual brioche with luxe-chocolate buttons
- croissant
flaky perfection, moist inside with open cell structure
- alikreukel
whole nuts, raisins, cinammon sugar, tangy lemon glaze
- chocô
luxurious chocolate gift-wrapped in featherlight pastry
- almond
super moist inside with crucnhy and caramelised top and bottom. so satisfying
- cöco
a daring and delicate, toasted coconut treat