Our classic sourdough. Rye leaven, 20% dark rye mixed with unbleached white flour, salt and water. Each loaf goes through a 45 hour process.

We mix a sourdough leaven with a ‘poolish’, which is a fermented yeast. We add these risers to unbleached Ben Furney Premium flour, then bake in a tin on the stone ground oven floor. Delicious!

We soak wheat seeds for a week till they sprout, then add a dash of salt & rye flour and mix with our Classic sourdough, then baste with sesame seeds and raw honey.

Our take on the mighty French baguette. Same principles as the Farmer’s Daughter with sourdough leaven and a poolish, however much higher hydration. Crispy crust, airy soft middle.

Our bonza buns. We use Australian currants, raisins, American sour cherries, fresh oranges, lemon, butter, salt, sugar, yeast and finish with a raw sugar glaze.

Our cheeky champagne raisin loaf. White sourdough, packed full of champagne-soaked Aussie raisins, coated with a champagne and orange zest glaze and edible flowers.

A mini baguette roll. Crunchy on the outside, soft and chewy on the inside. The same dough as the Sheila baguette.

Our olive loaf is chocka block with Australian Kalamata olives, mixed with rye sourdough and a coat of olive oil for a crispy crust!

We stick with tradition and boil our sourdough bagels. We recommend you ’schmear’ our bagels with oodles of cream cheese.

Old school pumpernickel. Cooked rye grains, cracked rye, dark rye flour and walnuts. We put it through a 14 hour bake which invokes the magical ‘maillard reaction’.

Fully ‘chockas’ with a spectacular array of seeds, nuts and grains. Olive oil roasted almonds, pepitas, sunflower, linseed, sesame, poppy and black barley. Hooly Dooly!

A buttery, walnut, dark brown sugar shortbread with a sprinkle of pink salt flakes & demerara sugar. Perfect with a hot cuppa after a nippy dip in Scotland’s Loch Ness or Melbourne’s Nairm.

Fully flavoured, malty white. In toast we trust!

Vintage cheese & jalapeño bagel. Start your day with a bang!