Our Award winning Sour Dough Bread gets lots of TLC before it even hits our shelves - we hope you enjoy eating it as much as we enjoy baking it!

Our Award winning Sour Dough Bread

We were delighted when our bread scooped two of the top prizes at the recent Baker’s Association of Australia awards. We won the Sour Dough Gold Medal as well as taking out the overall Champion Gourmet Loaf across all categories of gourmet bread!

Unsurprisingly we take great care and pride in our Sour Dough. We bake it using only wholemeal flour, salt, water, the finest virgin olive oil and a natural yeast culture. Definitely no commercial or packaged yeast in our bread!

The natural yeast is a wild strain that occurs naturally and has to be is captured in the air. There are at least millions (possibly billions!) of strains of wild yeast to be found in air from different regions all over the world.

The trick is finding one that tastes and smells pleasant. Some contain highly fermentable properties and produce great O2 while some have a pleasant odour but give off little gas so there’s no leavening.

A good yeast requires plenty of fresh air and no smog - and they are unpredictable. They can only be monitored by an experienced eye and require regulation of time intervals, thermometer and, of course, the weather.

On warm and hot days we control the dough and culture using a thermometer and refrigeration, whilst on a very cold day they must be nursed along carefully.

So our bread gets lots of TLC before it even hits our shelves - we hope you enjoy eating it as much as we enjoy baking it!

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Opening Hours

Monday - Friday: 6.30am - 4.30pm
Saturday: 7.00am - 4.00pm
Sunday: Closed

 

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