Melbourne Bakehouse

A long black-style cup made by adding hot water to Grinders espresso for a lighter, longer coffee.

Steamed milk in a small cup with cocoa dusted on top, sometimes with a marshmallow on the side. The kids'-cafe order, the way they get to feel like the grown-ups while ha.

A classic cappuccino with Grinders espresso, steamed milk, thick foam and cocoa dusting.

A spiced chai (cinnamon, cardamom, ginger, clove, black tea) blended with steamed milk and a touch of honey. The Indian masala-chai tradition adapted for the espresso bar.

A spiced chai latte with a shot of Grinders espresso added for extra depth.

Two neat shots of Grinders espresso, served short and strong with no milk and no water.

A Melbourne cafe staple: Grinders espresso with silky steamed milk and a tight flat top.

Rich chocolate stirred into steamed milk, finished with a dust of cocoa or with marshmallows on top. Smooth, balanced, the non-coffee morning classic, made for the kids a.

A flaky beef pie with tender red-wine braised beef, onion, garlic and herbs in a deep Burgundy-style gravy.

A loaded sausage roll with seasoned sausage meat, smoky bacon and melted cheese wrapped in flaky puff pastry.

A whole cheese kransky sausage wrapped in golden puff pastry for a smoky, savoury hot cabinet roll.

Tender chicken and softened leek in a creamy white sauce, baked inside flaky golden pastry.

A creamy chicken and vegetable pie with carrot, peas and seasonal veg tucked into flaky pastry.

A chunky beef pie with jalapeño, green peppercorn and cheddar cheese, a mild heat under flaky golden pastry.