We bake a range of the finest sourdough breads, buns and baguettes. Our products are available in more than 10 of the best shops and markets across Melbourne.
Our flagship 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 an unbleached Laucke white flour, bake in a tin on the stone ground oven floor. Delicious!
Our ‘hippy’ loaf. We soak, rinse and wash biodynamic wheat seeds for a week till they sprout. We add a dash of salt to the sprouts and mix with our Classic dough, 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.