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.

Gluten free loaves are also available for order on a Tuesday. Order by 4pm on Tuesday for your loaves to be ready for a Wednesday afternoon pick up. If you cannot pickup your loaves on Wednesday afternoon, they are available to be picked up all day Thursday. After that, we freeze it and you can purchase from the freezer.

Award Winning Bread

2012 – Best New Business, Bendigo Business Excellence Awards  
2013  – 1st place: Ciabatta, Baking Association of Australia
2014 – 1st place: Ciabatta, Baking Association of Australia
2014 – 2nd place: Sourdough Rye, Baking Association of Australia
2015 – 1st place: Focaccia Slab, Baking Association of Australia
2015 – 1st place: Fruit Loaf, Baking Association of Australia
2016 – 1st place: Gluten Free, Baking Association of Australia
2016 – 2nd place: White Sourdough, Baking Association of Australia
2017 – 1st place: Ciabatta, Baking Association of Australia
2017 – Silver: Vegie Pie, BAA Pie Comp 
2018 – Australia’s Best Hot Cross Bun – Baking Association of Australia
2023- 1st & 2nd place: Ciabatta – Baking Association of Australia

Interested in retail or wholesaling our loaves?
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