Semolina encrusted English muffins, made with sustainable flour and butter. Halve and top with weekend poached eggs. Freshly baked in Abbotsford.

Ingredients:
Sustainable stone ground wheat flour, sustainable wheat flour, water, natural leaven, butter, polenta, salt, malt extract, yeast, ascorbic acid, canola oil (to oil the muffin tins).

About Dench:
Father and son team John and Tony Dench have been baking artisanal bread since 2005. With their skilled team, they make hand-made sourdough, lightly yeasted European style loaves, gluten-free options, and various pastries, cakes and biscuits. Dench Bakers manage the entire process from mixing, hand moulding and baking to packaging.

Produced on the unceded lands of the Wurundjeri Woiwurrung and Boonwurrung people of the Kulin nation - Melbourne