Great for fresh or toasted sandwiches at lunch, or an accompaniment to dinner the foccacia is ideal filled or topped with your favourite fillings, or try making it into a garlic bread to go with a nice Italian pasta or risotto Award Winning Bread 2014 – 2nd Place – Baking Association of Australia Ingredients: White flour, […]
Made from local flour and olive oil, the Ciabatta is a unique open textured loaf traditionally used for bruschetta and dipping in olive oil or balsamic vinegar. A wonderful carrier of food, Ciabatta is particularly ideal for sopping up sauces and soup. Award Winning Bread 2013 – 1st place – Baking Association of Australia 2014 – […]
In our delicious spelt loaves we use a white spelt flour which is grown locally in Victoria’s Wimmera region and sourced from our flour supplier Lauke. The only other ingredients are rye leaven, salt and water. This white spelt flour has a number of other benefits and nutritional advantages over wholegrain spelt flour. The primary […]
This is our only non-sourdough loaf. Made with a mix of rice and soy flours, our gluten free loaf is softer than most and comes in both white and seedy variations. These loaves are made to order on Wednesdays and the cut off for gluten free orders is Tuesday evening. Award Winning Bread 2016 – 1st […]
