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Time-honoured techniques
Cold-fermented for 36 to 48 hours, then hand-shaped and stone-baked — using Certified Sustainable flour from Wholegrain Milling Co in Gunnedah, NSW.
Fresh daily sourdough and pastry delivered daily to 450+ cafés, restaurants, hotels and providores throughout Victoria. Slow fermented in Footscray - Victoria's only Certified Sustainable Sourdough producer.
Cold-fermented for 36 to 48 hours, then hand-shaped and stone-baked — using Certified Sustainable flour from Wholegrain Milling Co in Gunnedah, NSW.
Breads and pastries delivered 7 days a week throughout Victoria. Baked fresh daily at our Footscray manufactory.
Standing orders, cut-offs and invoicing all in one place. Set it once, manage from your phone.
Victoria's only Certified Sustainable Sourdough producer. 22% lower emissions vs industry baseline — tell the story on your menu.
Every loaf, every size, every dietary tag - with one-click download below.
Download Catalogue (PDF · 4.6MB)Delivered to 450+ venues a day throughout Victoria, seven days a week.
Existing wholesale customers order through Ordermentum — standing orders, cut-offs and invoicing all in one place. New customers, please send us an enquiry and one of our sales team will be in contact ASAP.
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