Autumn Danish Range

There’s a rhythm to this time of year. Cooler mornings, slower starts, and a shift towards something a bit more considered.

Our Autumn Danish range follows that same thinking. Familiar flavours, made properly. Laminated by hand, baked fresh each day, and finished in-store.

The process

Every Danish starts the same way.

Dough, rested and folded with layers of 100% New Zealand butter. Again and again, until it builds that signature structure – light, flaky, and just rich enough.

From there, it’s about balance. Fillings that hold their own without overpowering the pastry. Fruit that’s cooked properly. Custards made in-house. Nothing rushed.

They go through the ovens early, and are finished in-store just before they hit the cabinet.

Apricot & Pistachio Danish

A Volare classic.

Vanilla bean custard as the base. Apricots for a bit of sharpness. Crushed pistachios for texture. Finished with a pistachio paste drizzle in-store.

Balanced. Not too sweet. Holds up with a coffee.

Apple Crumble Danish

(Made with Newstead Orchard apples)

This one leans classic.

In-house custard. Spiced apple compote made from Braeburn apples sourced locally. Topped with our crumble mix.

Finished in-store with mascarpone and lemon rind to lift it.

If you want something familiar, this is it. Done better.

You can read more about where we source our apples here → Newstead Orchard Blog Post

Spinach, Onion & Ricotta Danish

Not everything needs to be sweet.

Wholegrain mustard and ricotta béchamel as the base. Fresh spinach folded through. Finished with balsamic caramelised red onion, sesame, and onion seeds.

Rich, savoury, and filling enough to stand in for lunch.

In the cabinet now

These are already in stores.

Same flavours you know, just dialled in for the season.

Add them to your next online order, or pick one up in-store. Baked that morning, finished just before service.