You’ll be drawn in by the allure of the neatly stacked sourdough loaves in the front window: hefty bricks and rounds of seeded rye, whole wheat, overnight oats; sheets of golden focaccia; and morning buns speckled with poppy seeds. Here, every loaf is made with organic, wholegrain flour from Canterbury, resulting in nutritious and ultra-flavourful bread. Florets, however, is more than a simple bread shop. Set aside some time to sit at one of the sunny tables on the pavement, or drift upstairs to the dining room for a coffee and something else to eat. The menu is a celebration of bread, of course — with sandwiches, stacked toasts, and sweets like cookies and banana bread. Our favourite of the lot is the sliced bun filled with a chunk of danbo cheese and apple chutney, which is as delicious as it is sustaining.

While you’re in the area: Rachel Mills, Grey Lynn Library