OUR SOURDOUGH BREADS 

Real, naturally fermented sourdough is rare because it takes TIME and SKILL to make. It can take 24-36 hours to make some of our great breads. TASTE the difference! 

When left to slowly ripen and ferment, the naturally occurring bacteria in the dough breaks down the wheat over time, making it easier for us to digest. This unhurried process creates a character UNIQUE to real sourdough with its DELICIOUS TASTE and DISTINCTIVE TEXTURE. 

STONEGROUND ORGANIC SOURDOUGH BLOOMER 

Amazing in every way – texture, flavour and beautiful to look at!  

100% RYE SOURDOUGH 

A moist loaf with a strong Eastern European flavor that lingers on your tastebuds.  

White Sourdough

This classic sourdough is a crowd pleaser with its mild flavour and softer crumb.  
SEEDED GRAIN SOURDOUGH

A light sourdough loaf studded with softened grains and coated in sesame seeds.  
PANE FRANCESE 

An Italian bread made in the French style with a light sourdough flavour and great crust.  
BUCKWHEAT SOURDOUGH (GF) 

Brown rice sourdough loaf with a distinctive buckwheat flavour and texture, and slight honey sweetness.  

BREAD NUTRITION

A study in pre-diabetic patients found that sourdough bread elicited significantly lower glucose and insulin levels than regular bread. Studies have found sourdough bread produces beneficial compounds: antioxidants; the cancer-preventive peptide lunasin; and anti-allergenic substances, some of which may help in the treatment of auto-immune diseases.

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Leading Dietician and Health Coach, Sharon Curtain, said

“In my opinion, the best breads are Sourdough and Rye, because sourdough cultures help to reduce fructans – for those who feel they are intolerant – and Rye because it’s naturally high in prebiotic fibres. 

 For me a beautiful tasting piece of sourdough with high quality nutrient rich toppings like tomato, egg, avocado and feta is the perfect mix of good quality carbs, healthy fats and protein.”

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PRE-ORDER BREADS

Baked fresh every day, we take TIME to make our breads. Some breads take longer than other. You can now pre-order your favourite breads for in-store pick up or delivery. Just let us know which bread, how many and provide your name and number. One of our staff will call to confirm your order.

Classes

Learn about the importance of good quality, natural ingredients; understand how to make a sourdough starter and keep it alive; discover which flours are suited to sourdoughs; and knead, shape and bake your very own loaf of bread to enjoy. Get hands on with Phillippa and learn from the best!  

Book a Sourdough Bread Making class here, or sign up to our newsletter to find out when the next baking classes are.  

Recipes

Bread is ideal for sandwiches, toast, toasties or as a side with meals, such as soups. You can’t go paste sourdough toast with eggs or smashed avocado, or a use it to make a crunchy, flavoursome topping to pasta or vegetables for added texture.  

Try our recipes… or get a copy of Phillippa’s Home Baking Cookbook for more ideas.
STORAGE

Bread is best stored in paper, calico or perforated cellophane in a cool, dry place. When bread is enclosed and not able to breath, the crust becomes damp and mould can develop. You can keep our bread in our environmentally friendly bags for days. Or store it in an airtight container in the fridge or freezer then enjoy it toasted.  

Enjoy the unique character of every loaf.