BREAD

The trick is to take it slow. 
All Rustica Sourdough Bread is produced using a slow fermentation process taking 36-48 hours depending on the variety of loaf. The slow fermentation of the natural yeast starters, responsible for producing our breads, allows the microbe’s enzymes to break down large proteins, such as gluten, well before the loaves even hit the oven. Not only does this process make the bread taste better, but it’s also better for you as the bread molecules are now far easier to digest thanks to the hard-working enzymes in our yeast starter. For those who have experienced this discomfort from mass-produced products, we invite you to notice the difference of Rustica’s hand-crafted loafs. Everything is made daily in house, by hand, using locally sourced ingredients that are organic where possible.
Pop into our Flagship bakery & cafe at 501 Chapel St, South Yarra to see our crew hard at work, or if you are interested in our Wholesale Bakery, please contact us for more information.

TRADITIONAL SOURDOUGH

Prepared using a traditional sourdough method; 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 overnight, then baked fresh each morning.

  • 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 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.

  • 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.

  • 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.

  • 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.