Traditional Sourdough

Traditional Sourdough breads are prepared using a traditional sourdough process; a three-day, time honoured baking process that allows ingredients to fully mature ensuring an enhanced flavour.

All breads are kneaded and moulded by hand, before being allowed to rest over night, then baked fresh each morning.

Organic White Sourdough

Loved by all, this is the most versatile sourdough of all. Its light and airy texture, and delicate sourdough flavour makes it perfect for everything from soups to sandwiches.

Made from a white sourdough starter, organic wheat flour and sea salt.

Seedy Wholewheat

The health nut’s favourite. With a smooth and dense texture, and a hint of honey sweetness, this sourdough is a delicious source of protein.

Made from a white sourdough starter, organic wheat flour, sea salt, honey, Australian sesame seeds, linseed, sunflower kernels and pumpkin seeds.

Light Rye

An old favourite., a traditional light rye sourdough with a delicate mild rye flavour and airy texture.

Made from a rye sourdough starter, wheat flour and sea salt.

Quinoa Soy + Linseed

Perfect for sandwiches! This light and fluffy Vienna loaf has an enjoyable, crunchy quinoa crust and a mild sourdough flavour.

Made from a white sourdough starter, organic wheat flour, soy grits, white Australian quinoa brown linseed and sea salt rolled in quinoa.

Olive with Fresh Basil

The Antipasto pleaser! Deliciously smooth and dense sourdough boasting salty local olives and a tangy basil sweetness. This is the loaf to enjoy with charcuterie meat and cheeses – the ultimate party pleaser!

Made from a white sourdough starter, organic wheat flour, sea salt and added Mount Zero olives and freshly picked basil.

Fruit Tin + Fruit Bun

A contemporary take on an old classic, showcasing a special blend of Australian fruit and spices, our take on this one is sweet and dense, and will bring back a hint of nostalgia.

Made from a white sourdough starter, organic wheat flour, sea salt and Australian sultanas, raisins and currents, cardamom, ginger, mixed spices and unsalted butter.

Apricot Date + Walnut

A serious bite! A heavy, bold and dense white sourdough, jammed packed to the brim with deliciously local sweet whole apricots, whole dates and whole walnuts. This one isn’t for the faint hearted and packs a punch!

Made from a white sourdough starter, organic wheat flour, sea salt with added whole apricots, dates and walnuts.

Fig + Fennel

The wine lover’s favourite. A beautifully balanced bread featuring delicately caramelized figs and aromatic fennel; perfect with soft cheeses, dips and salads.

Made from a white sourdough starter, organic wheat flour, sea salt with added Turkish figs and fennel seeds.

Vine Fruit + Rosemary

The entertainer’s delight; traditional white sourdough boasting a complex, yet balanced robust flavour of rosemary and the natural sweetness of ripe vine fruits.

Made from a white sourdough starter, organic wheat flour, sea salt with added Australian grown sultanas, linseed, sunflower seeds, sesame seeds and rosemary.


Semi Sourdough

Our semi-sourdough breads are baked using a contemporary take on the traditional Sourdough technique. Avoiding the full three-day fermentation process, the dough has a quicker process, generally around 12 hours, and each loaf quickly develops flavour and texture with minimal use of Baker’s Yeast.

Parisian Baguette

A little taste of France. A light and versatile bread, made the traditional French way, over a twelve-hour slow pre-fermentation process that boosts flavour whilst maintaining the soft, light characteristics of a traditional baguette.

Made from wheat flour and Pink Lake natural salt.

Ciabatta

The ultimate all-rounder a delicately soft and fluffy bread with a delicious chewy crust that pairs perfectly with cheeses, dips, preserves, soups, sandwiches. Prepared with a slow 12-hour pre-fermentation process, enhancing flavour and texture, whenever you need good bread, this is the one to pick.

Made from a white sourdough starter, wheat flour, local Mount Zero Extra Virgin Olive Oil and Pink Lake natural salt.

Corn

A contemporary take on the old American favourite. A versatile bread, featuring a combination of wheat flour and polenta, giving it a light and spongy texture. Perfectly suited to everything from soups to sandwiches, and is incredibly crunchy when toasted.

Made from a white sourdough starter, wheat flour, polenta, raw sugar and sea salt.

Roasted Pumpkin

One for the eyes and the belly! Our Roasted Pumpkin is a beautifully coloured bread with a sweet and oh-so satisfying flavour, and a bold spongy texture.

Made from a white sourdough starter, wheat flour, polenta, raw sugar, sea salt and freshly roasted jap pumpkin.


Specialty

Brioche

A real crowd pleaser. Traditionally French, with a dense texture, our Brioche adds that extra little somethin’ somethin’,  perfect for French toast, gourmet burger buns or any decadent breakfast dish.