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Illustration of Aniseed Bread

Our Rusks

We bake two ranges, each with their own rusk varieties. Bonheur Rusks are all made from quality, fresh ingredients, hand-rolled and hand-cut; and we believe it is this attention to detail that ensures the textures and flavours our customers have grown to adore.

Illustration of Hops

Hops Sourdough Rusks

The first range, made according to the original recipe, uses sourdough made of hops. This method is a long, slow process which gives the rusks its specific texture and flavour. The hops sourdough is kneaded, proofs overnight and is then divided into little balls before being left to proof again. Thereafter the rusks are baked, sliced, and dried overnight in ovens, ensuring that they’ll keep for months – twice baked.

Product photo of Aniseed Rusks
Aniseed Rusks
Product photo of Buttermilk Rusks
Buttermilk Rusks
Product photo of Traditional Rusks
Traditional Rusks
Product photo of Breakfast Rusks
Breakfast Rusks
Product photo of Whole Wheat Rusks
Whole Wheat Rusks
Product photo of Whole Wheat Aniseed Rusks
Whole Wheat Aniseed Rusks
Illustration of Milk Jug

Artisanal Rusks

The second range uses baking powder instead of hops and is known as our artisanal range. This recipe was introduced to grow the brand and target a new audience.

Product photo of Buttermilk Rusks
Buttermilk Rusks
Product photo of Buttermilk All Bran Rusks
Buttermilk All Bran Rusks
Product photo of Buttermilk Bran Rusks
Buttermilk Bran Rusks
Product photo of Buttermilk Aniseed Rusks
Buttermilk Aniseed Rusks
Product photo of Buttermilk Muesli Rusks
Buttermilk Muesli Rusks
Product photo of Buttermilk Pecan Nut Rusks
Buttermilk Pecan Nut Rusks
Product photo of Buttermilk Breakfast Rusks
Buttermilk Breakfast Rusks