Certified Sustainable Breads

Slow Fermentation, Exceptional Bread 
At Rustica, we believe great bread takes time. That’s why every loaf of our sourdough is crafted using a slow fermentation process that spans 36 to 48 hours, depending on the variety. This patient approach allows the natural yeast starters to fully develop, breaking down complex proteins like gluten long before the dough reaches the oven.
The result? Bread that’s not only rich in flavour and texture, but also easier to digest. The enzymes activated during our slow fermentation make our sourdough gentler on the stomach—especially for those who may struggle with mass-produced alternatives.
Each loaf is made fresh daily, by hand, right here in our bakery, using locally sourced and organic ingredients wherever possible.
Visit our flagship bakery and café at 501 Chapel Street, South Yarra, to experience the craft in person. For wholesale enquiries, contact us to learn more about partnering with Rustica.

TRADITIONAL SOURDOUGH

Crafted using time-honoured methods, our traditional sourdough undergoes a meticulous three-day process that allows the natural ingredients to fully mature and develop deep, complex flavours. Each loaf is carefully kneaded and shaped by hand, rested overnight, and baked fresh every morning to ensure the highest quality and taste in every bite.

  • Loved by all. This versatile loaf is light and airy in texture with a delicate sourdough flavour. Perfect for everything from soups to sandwiches. Made from a white sourdough starter, organic wheat flour and sea salt.

  • The health nut’s favourite with a smooth and dense texture and a hint of honey sweetness. Made from a white sourdough starter, organic wheat flour, sea salt, honey, Australian sesame seeds, linseed, sunflower kernels and pumpkin seeds.

  • 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.

  • This light and fluffy Vienna loaf has an enjoyable, crunchy sesame seed crust and a mild sourdough flavour. Made from a white sourdough starter, organic wheat flour, soy grits, pumpkin seeds and sea salt rolled in sesame seeds.

  • The Antipasto pleaser! Deliciously smooth and dense sourdough boasting salty local olives and a tangy basil sweetness. Made from a white sourdough starter, organic wheat flour, sea salt and added Mount Zero olives and freshly picked basil.

  • 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.

  • A serious bite! A heavy, bold and dense white sourdough, packed to the brim with local sweet cranberries and whole walnuts. Made from a white sourdough starter, organic wheat flour, sea salt with added whole cranberries and walnuts.

  • 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 range offers a modern twist on traditional sourdough techniques. With a shorter fermentation time of around 12 hours, these loaves develop a well-rounded flavour and satisfying texture more quickly, while still benefiting from the natural fermentation process. Made with minimal use of baker’s yeast, this method strikes a perfect balance between artisanal quality and everyday convenience.

  • One for the eyes and the belly! Our Roasted Pumpkin is a beautifully coloured bread with a sweet and oh-so satisfying flavour with a bold spongy texture. Made from a white sourdough starter, wheat flour, polenta, raw sugar, sea salt and freshly roasted jap pumpkin.

  • 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.

  • The ultimate all-rounder. Prepared with a slow 12-hour pre-fermentation process, this loaf is delicately soft and fluffy with a chewy crust. Pairs perfectly with cheeses, dips, preserves, soups, sandwiches. Made from a white sourdough starter, wheat flour, local Mount Zero Extra Virgin Olive Oil and Pink Lake natural salt

  • A contemporary take on the old American favourite. The combination of wheat flour and polenta creates a light and spongy texture. Made from a white sourdough starter, wheat flour, polenta, raw sugar and sea salt.

  • 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.