Ciabatta – Semi-Sourdough

Bendigo Bakery

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

sapan-patel-EgMrJKT-TJw-unsplash

Merry Christmas from The Good Loaf

We wish you a restful and safe Christmas and New Year!

Season’s Greetings from Laurie and all the team at 

The Good Loaf Sourdough Bakery & Cafe.

Christmas Opening Hours

Thursday 24th December – Open 7am – 4:30pm

Friday 25th December – Closed

Saturday 26th December – Closed

Sunday 27th December – Closed

Monday 28th December – Closed

Tuesday 29th December – Open 7am – 4:30pm (semi’s only available)

Wednesday 30th December – Open 7am – 4:30pm

Thursday 31st December – Open 7am – 4:30pm

Friday 1st January – Closed

Saturday 2nd January – Open 7am – 4:30pm (semi’s only available)

Sunday 3rd January – Closed

Monday 4th January – Open 7am – 4:30pm