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Table: Spring (Tea)Break

Spring has sprung, and to celebrate we are hosting a spring break. We will be serving freshly baked focaccia’s, savoury scrolls and scones from the Organic Bread Bar, juices and cold-pressed local coffee. German-born owner and baker Andreas Rost started baking when he was 15 years old and uses a 50-year old wood-fired oven imported from just outside his hometown of Stuttgart in Germany. Join us at 11am in the kitchen at Paramount or each level at Reservoir street and celebrate the advent of this warmer weather.

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