A golden butter croissant and a fig pastry on a wooden tray in the bakery
555-0138

Layerby layer

Baked by hand before sunrise. Croissants, fruit tarts and dark country rye, fresh from our ovens every morning except Monday.

Order ahead

The bakehouse

Real butter, slow dough and very early mornings

We are a small patisserie on a quiet corner near the old market. Every pastry is rolled, folded and shaped by hand, then baked in small batches, so the case is full of warm things from opening to close.

From the case

Signature pastries

See the full case

The full case

Something for every morning

The case changes with the seasons. Ask about nut-free and vegan bakes, we always keep a few.

Plan an order
A baker shaping rows of soft bread rolls on a floured bench
Rows of hand rolled croissants waiting to rise

Our story

One small oven and a very patient dough

It began with a weekend market stall, one small oven and a croissant recipe tested more times than we like to admit. The oven is bigger now and so is the team, but the method has not changed.

Dough rests for three days. Butter is folded in by hand. Nothing leaves the kitchen until it shatters properly when you break it open.

  • Butter from a family dairy up the valley
  • Flour milled slowly, with nothing added
  • What is left each evening goes to the shelter down the road

The bakers at Butter & Rye

Come and say hello

Out of the oven

The daily bake

Times are a guide, Tuesday to Sunday. The favourites go early, so order ahead if your heart is set on something.

First trays out at 6:30 am, Tuesday to Sunday

Fresh danishes with crumble and blackberries on a baking tray

  1. 6:30am

    Croissants and pain au chocolatNext out

    The first trays, still crackling as we open the door.

  2. 8:00am

    Morning buns and fruit danishesNext out

    Cardamom sugar, seasonal fruit and a little custard.

  3. 10:00am

    Rye and country loavesNext out

    Dark, tangy rye and our everyday sourdough.

  4. 11:30am

    Quiche and savoury tartsNext out

    Leek and gruyère, or mushroom and thyme, for lunch.

  5. 1:30pm

    The second croissant bakeNext out

    For late risers and the afternoon coffee crowd.

Kind words

Said over coffee and crumbs

Notes from the regulars who keep our ovens busy. Thank you, truly.

A smiling customer holding a croissant at a sunny breakfast table
FromA Saturday regular
“The croissants shatter exactly the way they should. I always try to make one last the drive home. It never does.”
5 out of 5 stars West end
FromBusy mum of three
“They made our daughter’s birthday cake with two days’ notice. Light sponge, real berries, not too sweet. Gone in ten minutes.”
5 out of 5 stars North side
FromOffice manager
“A box of twelve for the office every Friday. Always ready on time, always warm, always gone by nine.”
5 out of 5 stars Near the old market
FromHome cook
“The rye is properly dark and sour, like the bread I grew up with. I buy two loaves and freeze one.”
5 out of 5 stars East end
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Order ahead

Reserve your favourites

Tell us what you would like and when you will pop in. We will box it up and keep it at the counter with your name on it.

The morning box

$52

A dozen mixed pastries chosen by the bakers. Perfect for the office or a slow Sunday.

Order by 2 pm the day before
555-0138 hello@butterandrye.bakery

Pick up from 7 am, Tuesday to Sunday

Pick-up order

We confirm every order by text. Pay when you collect.

Pick-up time

No card needed. Big orders, call us.

© 2026 Bowrand