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Rustic Sourdough Bakery

Starting with Organic Stoneground Flour with no flour improvers or artificial enhancers, Our bread is handmade, the old-fashioned way so each of these contains passion, soul, hard work and integrity. Sourdough baking is a long process, due to the absence of added yeast. From start to finish, the baking process takes up to 36 hours. After a long fermentation process the tender dough is slipped off the peel onto the Stone oven floor to slowly rise into a handsome loaf. With a toasted, crunchy crust and a soft, chewy, moist crumb, our bread is a real inspiration.

Opening Hours

  • Monday 9am - 5:30pm
  • Tuesday 9am - 5:30pm
  • Wednesday 9am - 5:30pm
  • Thursday 9am - 9pm
  • Friday 9am - 9pm
  • Saturday 9am - 5pm
  • Sunday 10am - 5pm

LEVEL L1
T: (03) 9432-3288