The Harvest Behind Our Bread
Great bread starts long before it reaches the bakery.
Right now, wheat is being harvested across Australia, including around Gunnedah in New South Wales and Emerald in Queensland.
Harvest is an important time in the wheat-growing calendar
Our bread begins long before it reaches our bakeries. It starts with the grain.
We use Australian flour from Wholegrain Milling Co., a family-owned mill based in Gunnedah. They work closely with Australian farmers to source quality grain, much of it grown by farmers they’ve worked with for years.
At Baker Bleu, that journey matters.
From the farm
Once the wheat is harvested, it makes its way to the mill, where it is cleaned, stored and milled into flour. From there, it heads to Baker Bleu.
Our bakers combine the flour with water, salt and natural fermentation, then give the dough plenty of time to develop. It’s slowly fermented, shaped and baked to create the dark crust, chewy texture and flavour we look for in our sourdough.
There’s nothing complicated about the ingredients. But there’s a lot of care behind them.
A year in the making
From the wheat fields to the mill, and from the mill to our ovens, good bread starts with good ingredients and the people who care for them.
This harvest, we’re celebrating the grain behind our bread.
Image credits: Dominic Loneragan
