Celebrate the Source
Each of our artisan bread products are baked fresh daily with skill and care, many using single origin wheat that can be traced back to the source. Working with dedicated farmers in Australia’s renowned wheat growing districts, we work hard to celebrate the source in each and every loaf we bake.
We supply award-winning bread to loyal locals and iconic companies in New South Wales, Victoria and Queensland.Find out more
Our artisan bakers are mixing single origin Lancer wheat, single origin rye from Coonamble, water, salt, and our 21-year-old sourdough starter for our rye sourdough.
Potato BunBrasserie Bread’s Potato Bun are a high quality, savoury product, developed to complement one the country’s most popular staple food. The potato starch is the key factor for the product’s increased resistance, great springiness and ability to hold a burger together.
Flinders Ranges Sprouted WheatA robust sourdough loaf with a lovely waxy texture. Made with wheat traceable to the Flinders Ranges and added sprouted wheat grains for texture, nuttiness, and wholegrain goodness.
New York RyeA classic New York-style rye loaf handcrafted using single origin wheat and wholemeal wheat from the Gwydir Shire, plus single origin rye from Coonamble.
From our award-winning sourdough to the most delicious pastries, we strive to produce the best quality products we possibly can.
Champions of Sourdough
Our 21-year old natural yeast starter has been lovingly nurtured, providing our sourdough with its award-winning flavour, refined crumb structure and reassuring crust.
The Finest Ingredients
Working with like-minded farmers in the Southern Flinders Rangers and Gwydir Shire regions, we use specially crafted grain to produce, moreish sourdough that reflects the character and moods of its region of origin.
One of our greatest joys is to share our knowledge with Australians of all ages in our baking classes. It’s important to us that bread eaters are getting the very best, so what better way to help consumers make better choices than to teach them what we know?
In The DoughView Blog
Keep up with all the news at the bakery and around the country.