Bread Made the
Old Way. Every Day.
We slow-ferment our sourdough for 72 hours using organic flour, wild yeast, and nothing else. Because real bread takes time.
Baked This Morning
Every loaf starts with our 10-year-old wild starter, milled grains, and a whole lot of patience.
Country Sourdough
Our signature open-crumb loaf with a blistered crust and tangy, complex flavour. The one that started it all.
Learn More →Dark Rye Loaf
Dense, earthy, and deeply satisfying. 40% whole rye flour fermented for three days for remarkable depth.
Learn More →Seeded Harvest
Sunflower, sesame, poppy, and flax crust on a creamy, slightly sweet crumb. Stunning as toast.
Learn More →
Started at 4am in a Small Kitchen
In 2018, Sarah and Tom converted their garage into a tiny bakery. What started as weekend loaves for neighbours turned into a full-time obsession — and a thriving community bakery.
We believe bread is medicine. Good bread — slow bread — nourishes the gut and feeds the soul. Every loaf we bake carries that belief.
Read Our Full Story →How We Bake
Feed the Starter
Our wild yeast starter is fed fresh flour and water each morning. It’s been alive for over a decade.
Autolyse & Mix
Flour and water rest together for 45 minutes before the starter is added. This builds gluten naturally.
Long Cold Ferment
Shaped loaves go into the fridge for 16–24 hours. Time develops flavour no shortcuts can replicate.
Steam Bake
Loaves bake in a deck oven at 250°C with steam injection for a shattering crust and custardy crumb.
What Our Community Says
I’ve been buying a Country Sourdough every Saturday for two years. It’s the centrepiece of our family weekend — we plan meals around it. Nothing else comes close.
As someone with a gluten sensitivity, I was amazed that their long-fermented sourdough sits well with me. The Dark Rye is my weekly staple — earthy, complex, and perfect with a strong cheese.
Thoughts From the Bakery
Fermentation notes, flour discoveries, and stories from our kitchen.
Why Your Sourdough Starter Smells Like Nail Polish Remover
That sharp, acetone scent is a sign your starter is hungry — not dead. Here’s what it means and exactly what to do next.
Read More →The Science of the Ear: Understanding Sourdough Scoring
That dramatic split along your loaf isn’t luck — it’s physics. We break down the angle, depth, and timing that creates the perfect ear.
Read More →Cold Bulk Fermentation: The Lazy Baker’s Best Friend
Slow down your dough and you’ll bake better bread. Cold retarding adds flavour and gives you total control over your schedule.
Read More →Join the Inner Crust
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