Wholesome treats for every occasion.

Discover how to embrace the sustainable side of sweets, using seasonal fruits, alternative sugars, wholegrains and different flours. Follow fail-safe recipes for traditional favourites, such as hot cross buns, mince pies and other festive fare, and nail the baking classics such as custard tarts, sponge cakes and chocolate chip cookies along with inventive and achievable recipes for perfect pastries and pies, brownies, biscuits and more.

With sections devoted to nostalgic treats, celebratory delicacies, some bakes to linger over and others for when time is of the essence, every season and occasion is covered with a breathtaking range of colours, tastes and textures.

Featuring stunning photography from Rochelle Eagle and inspiring, inventive recipes, Sweet Seasons is a must-have whether you’re an accomplished or beginner baker.

A masterclass in wholegrain-forward savoury baking.

All Day Baking: Savoury, Not Sweet is a baking cookbook - at last - for lovers of savoury baked goodness. Its mission is to deliver ideas for inventive pies, sausage rolls, pasties, loaves, tarts and myriad other pastry specialities. Vegetable focused and meat-based bakes sit alongside gutsy accompaniments that preserve the seasons. A step-by-step guide to mastering pastries - from puff and shortcrust, to hot water pastry, brioche, choux, vegan and gluten free options - completes the picture.

All Day Baking was selected as the Jamie Oliver Cookbook Club Book of the Month in May 2022.

Structured across the arc of the day, All Day Baking also prompts considerations around sustainable and seasonal cooking, equipping readers with a broad repertoire of favourites to bake at home - any time of the day.

From bakery to home: real bread, pastries, cakes and more.

Our first book, and a love letter to and from the little bakery we founded on Tivoli Road. This book is offers approachable deep dive into the craft of sourdough bread baking, from selecting your flour to achieving a beautiful crust in your home oven.

From bread, the chapters range from savoury bakes like our iconic sausage rolls and roast chicken sandwiches, to laminated pastries, cakes, cookies and more. Learn the secrets of the hot cross buns people crossed town for, and how to make store cupboard basics like sauerkraut and jam.

Woven through the recipes and technical tips are stories from our favourite growers and suppliers: the true heroes of the food world.

The Tivoli Road Baker has become a modern classic in the kitchen. A great all round baking book.