Celebrating the Source
Alongside skill, knowledge, love (and our 23-year old natural yeast starter), the quality of our sourdough leans heavily on the flour we use. Favouring local ingredients, we have worked hard to build strong relationships with farmers in renowned wheat-growing regions of Australia. Whilst working with these skilled producers, an idea began to form… that of a single origin sourdough.
Working with like-minded farmers in the Southern Southern Flinders Rangers, Gwydir Shire, Coonamble and Parkes regions, we began to build our single origin sourdough from the ground up. These regions enjoy fresh, unpolluted air and dry, sunny weather – perfect for growing clean, green grain. Using this specially crafted grain, we’re able to produce an incredibly flavoursome, moreish sourdough that reflects the character and moods of its region of origin.
Using this specially crafted grain, we’re able to produce an incredibly flavoursome, moreish sourdough that reflects the character and moods of its region of origin.
About the Flinders Ranges
Located 200kms north of Adelaide and east of Spencer Gulf, the Southern Flinders Ranges of South Australia is one of the most renowned wheat-growing districts in the country. Combining low rainfall, long, hot ripening periods in summer, intense sunlight and nutrient-rich soils, the wheat grown in this special part of Australia is of an incredibly high standard. Understanding that flour is an expression of the climate and soil it was grown in, a handful of farmers from this renowned region changed the way they sell wheat to truly hero their incredible produce.
Understanding that great bread is grown from the ground up, their Katana grain is GM free, clean, green and high protein. Embracing a slower, gentler approach, farmers such as Flinders Ranges local Andrew Byerlee, began to track their wheat from the ground to the customer, milling and resting to order. By treating their wheat as food, rather than as a commodity, this group of farmers has brought themselves closer to their consumers and assisted us in producing the finest single origin sourdough possible.Try our Flinders Ranges Sourdough
About the Gwydir Shire
Found within the heartland of New South Wales’ prime hard wheat growing region, the Gwydir Shire is where we source our Lancer wheat grain variety. Owned and operated by Simon Doolin and his family, this farm employs holistic farming techniques with care and precision.
Grown in self-mulching red and chocolate brown soils and blessed with the plentiful, pure underground water from the Great Artesian Basin, this grain is of the highest quality. Lancer is a slow maturing spring wheat that delivers good protein and grain size. Once it reaches the bakery, we craft this grain into an artisan loaf that features a fine crumb structure, mildly acidic flavour profile and a reassuringly deep crust.Try our Sourdough