Everything we make is hand-rolled, hand-crafted and made with care in our Sydney Bakery. Our grain, flour, fruit and vegetables are sourced from local farms & mills in greater NSW. All of our croissants take 2 days to make and our sourdough is 100% preservative free.
Sourdough slow fermentation, which requires 24 hours for each loaf. More control over fermentation ensures we can balance acidity and maximize the taste and texture of every loaf.
Flour, water, salt is all that is needed to make a basic food that has fed the world for thousands of years. While each region, village, and household may have developed its own approach, bread has remained a common thread of humanity.