The process of baking true, authentic sourdough is a craft.
As a living product, the natural yeast starter can be an unpredictable beast, requiring skilled artisan bakers to produce the final work of art. Our goal is to craft our hand-made, delicious sourdough for you and your family to enjoy.
Each of our classic sourdough loaves are mixed, moulded and baked with love and made by our passionate baking team over a 3-day period with zero artificial yeast added to it. The longer fermentation time of sourdough changes the protein and gluten, in turn making the sourdough more digestible.
We bake both classic sourdough and semi-sourdough breads – each type is packed full of special ingredients and flavours. This is our real point of difference, and one that set us apart from other bakeries. Our seedy loaves are chock-full of real seeds. Our pumpkin bloomer is evenly mixed with loads of pumpkin to create a consistent and noticeable flavour. Try our fruit loaves, you will be amazed how much real fruit is used.
It is our belief that everyone should be able to eat delicious bread, we strive to make our product available to our customers wherever they may be. All our loaves use our sourdough leavens, our breads are egg free and dairy free. If you have specific dietary requirements, simply call ahead to the bakery and have a chat to us to see how we may be able to help; we can often make arrangements for you converting products to suit your needs. For example, our Wholegrain and Honey can be pre-ordered with agave it, creating a vegan product.
Award Winning Bread
2012 – Best New Business, Bendigo Business Excellence Awards
2013 – 1st place: Ciabatta,
2014 – 1st place: Ciabatta,
2014 – 2nd place: Sourdough Rye,
2015 – 1st place: Focaccia Slab,
2015 – 1st place: Fruit Loaf,
2016 – 1st place: Gluten Free,
2016 – 2nd place: White Sourdough,
2017 – 1st place: Ciabatta,
2017 – Silver: Vegie Pie, BAA Pie Comp
2018 – Australia’s Best Hot Cross Bun – Baking Association of Australia
Interested in retail or wholesaling our loaves?
Click here for more information
Block “organic-white-indigo-sourdough” not found
Olive SourdoughCombined with pitted kalamatta olives and rubbed basil, the olive sourdough has a unique well balanced flavour, suitable for sandwiches, with salads or barbecues or just freshly sliced bread for that morning or afternoon snack. Ingredients: White flour, indigo leaven, filtered water, salt, dry sweet basil, Kalamata olives. Note: This bread may contain pips.
Block “rasin-and-walnut” not found
Gourmet FruitA delicious fruit loaf full of Australian apricots, local figs and juicy raisins. Award Winning Bread 2015 – 1st Place – Baking Association of Australia Ingredients: White flour, indigo leaven, filtered water, salt, Australian apricots, figs, raisins & local pear juice (Harcourt).
Vine Fruit and RosemaryMade with fresh rosemary with sultanas and mixed grain. This bread is great on its own or with cheese. Ingredients: White flour, indigo leaven, filtered water, salt, rosemary, sun muscats, multigrain concentrate (sof wheat, sof rye, sunflower seeds, kibbled maize, linseed, soya grits, sesame seeds, rye wholemeal, soya flour).
Wholemeal SourdoughUsing local wholemeal flour this loaf is full of flavour and nutrition, with the coating of roasted sesame seeds providing an explosion of flavour on the palate. Great for sandwiches or toasted for breakfast Ingredients: Wholemeal flour, white flour, wholemeal rye leaven, salt, filtered water.
Seedy SourdoughWholemeal based bread with a good blend of sesame, sunflower and linseeds soaked overnight in water and honey to produce a soft seeded, nutritious bread. Ingredients: Wholemeal flour, wholemeal white flour, rye leaven, salt, filtered water, sesame seeds, linseed, sunflower, poppy seeds, honey.
Wholegrain & HoneyA different blend of wholemeal flour (as opposed to our regular wholemeal) is used to produce a flavoursome loaf that is suitable for toast, sandwiches and more. Ingredients: Wholemeal flour, salt, filtered water, wholemeal leaven, pumpkin kernels, dried oats, honey, poppy seeds, grain mix (SOF wheat, SOF rye, sunflower seeds, kibbled maize, linseed, soya grits, sesame seeds, rye wholemeal flour, soya flour).
Sultana & Raisin SourdoughWholemeal based bread with a blend of sultanas and raisins soaked overnight in fruit juice for added flavour. A versatile bread that can be eaten fresh or toasted anytime of the day, the Sultana & Raisin loaf is a perfect accompaniment to a mild blue cheese. Ingredients: Wholemeal flour, white flour, wholemeal rye flour, salt, filtered water, sultanas, raisins, ginger, mixed spice, cinnamon.
Light Rye Sourdough
A blend of rye and wheat flours resulting in great bread for a hearty sandwich or to accompany a nice mature brie cheese.
Award Winning Bread
2014 – 2nd Place
Ingredients: White flour, wholemeal flour, rye wholemeal, filtered water, salt
A wheat based dough made with 55% polenta, the Corn semi-sourdough is a great breakfast bread as French toast or lovely in a bread and butter pudding.
Ingredients: White flour, polenta, 1% yeast, raw sugar, salt, filtered water
Roasted Pumpkin Semi-Sourdough
A naturally sweet, soft nutritional bread made from roasted pumpkins in a corn and wheat based dough. Makes superb sandwiches, fresh or toasted or great with salads, soups or just warmed with a thin layer of butter.
Ingredients: White flour, polenta, 1% yeast, raw sugar, salt, filtered water, roast pumpkin.
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, salt, filtered water, 1% yeast, olive oil, oregano.
Ciabatta – Semi-Sourdough
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 – 1st place – Baking Association of Australia
2017 – 1st place – Baking Association of Australia
Ingredients: White flour, pre-fermented biga, filtered water, salt, 1% yeast, olive oil
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 advantage being that it’s lower in calories than wholegrain spelt flour. People looking to limit their calories above all else will find that white spelt flour is able to do this better.
Ingredients: White spelt flour, rye leaven, salt, filtered water.
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 Place – Baking Association of Australia
Ingredients: Maize starch, rice flour, soy flour, vegetable fibre, dextrose, thickener (E464), salt, thiamine, enzyme, olive oil, vinegar, fresh yeast, filtered water.(Seedy loaves also contain: sesame seeds, linseed, sunflower seed, Poppy seed.)
Brioche is a pastry of French origin that is a highly enriched bread, and because of the high egg and butter content gives it a rich and tender crumb. It has a dark, golden, and flaky crust, accentuated by an egg wash and sesame seeds applied after proofing.
Ingredients: White flour, polenta, 1% yeast, raw sugar, salt, filtered water, honey, eggs, butter, sesame seeds.