Petit Pain is a small batch bakery run by just two mates, Mark and Regina. They wish to reach out to the local community, making bread which is affordable for everyone without compromising quality and honouring tradition. They believe that good bread should be kept as simple as possible; relying on good ingredients and techniques to bring out the best aroma and flavour. All their breads are fermented overnight (18-24hours) and free of improvers, preservatives and artificial flavourings; prepared from scratch and bake fresh in small batches daily.
