Three Musketeers Bakery

Our flagship loaf. Open crumb, crisp crust, complex flavour from a long cold ferment.

Stone-milled wholewheat flour, nutty and full-flavoured with a hearty open crumb.

Loaded with sunflower, sesame, and linseed — a satisfying crust with a soft, seeded crumb.

Dense, earthy, and deeply satisfying. Made with dark rye flour and whole caraway seeds.

Spelt flour blended with seven whole grains — complex, slightly sweet, and wonderfully chewy.

A classic French-style baguette rolled in seeds — crisp crust, light open crumb.

Traditional long-fermented baguette with a thin, crackly crust and airy crumb.

Deeply flavoured dark rye with sweet medjool dates and toasted walnuts — rich, dense, and wonderful with cheese.

Savoury and satisfying — sharp cheddar, mild chilli, and briny olives in a tender, flaky scone.

Silky baked custard in a crisp all-butter shell, finished with a dusting of nutmeg.

A true Canadian classic. Flaky pastry shell, gooey brown sugar and butter filling — slightly runny, deeply caramelised.

Rich, fudgy, and deeply chocolatey. Made with quality dark chocolate and a touch of sea salt.

Our signature range. All pies are made with an all-butter pastry and real fruit fillings. Available whole or by the slice.

Slow-braised beef in a rich dark gravy, all-butter shortcrust base and puff pastry lid.