How We Work
How We Work

How We Work

Science has improved our lives in so many ways, yet it's also taken a toll. Our frenetic, device distracting lives illustrate that faster is not always better. Industrialisation has not been a friend to bread; poor ingredients, preservatives and speedy processes detract from the healthiness and taste of bread.

For us, it's just about the best ingredients, a lot of time, skill and intuition. Our bakers don't use recipes or timers. Rather their hands, eyes, nose tell them all they need to know to get a perfectly unique loaf. Bakers especially need to listen when it comes to sourdoughs. We've nurtured seven sourdough starters for twenty-two years, and while most bakers refer to these as 'mothers', we think of them as our temperamental teenagers. The loaves created from the sourdough starters tell a story of who we are, better than anything else.

We're proud of the choices we've made along the way; we only use free-range eggs, we have an ambitious recycling program, we run sustainable electricity and our wastage is below 0.1%. The little that is wasted is given to local charities and farmers for animal feed. Every day there are challenges to these principals, we hope to keep making good decisions not to cut ethical corners. 

The Team

The Team The Team

How We Work

How We Work How We Work

Awards

Awards Awards