Butterken Bakery
Anita and Hendrik run a German bakery out of a Mount Eliza shopfront with an open production space. Organic flour, long-fermented sourdough — a 100% German rye, a 100% wholegrain spelt, and a traditional wheat loaf. Hand-twisted pretzels, plain or buttered or filled with cream cheese and chives. Whole Bee Sting cakes need two days' notice. On Wednesdays from 11am, a Dinnele: sourdough flatbread with crème fraîche, potato, Tasmanian Tilsit and chives. Coffee is Commonfolk.
Fresh from the ovens.
Our latest additions have arrived, featuring the return of our White Chocolate Coconut Makronen, the seasonal Rhubarb Meringue, and our much-loved Dinnéle every Wednesday.
Crafted from scratch using quality ingredients and traditional techniques, these are available for a limited time. Visit us in-store and discover what's new.