Sustainability begins with our grains and carries through to the suppliers and friends we work with.
Going with the grain
Since the beginning, we have worked with the highest quality flour sourced from Wholegrain Milling Co. Their traceable farming practices are used to honour the land and protect the soil, resulting in better bread for you.
It takes time, fermentation, and something wild.
All of our bread is naturally leavened using wild yeast rather than commercial yeast, creating a deeply rewarding process.
Sourdough is naturally fermented, developing flavour and character over time. That’s why we’re committed to the ancient technique of long fermentation.
Some truly ancient grains.
Our process is slow, allowing the dough to build complexity, flavour and improve digestibility. Its natural acidity also lowers the glycaemic index compared to most commercial breads.
We use no preservatives or artificial additives.
And our signature dark crust.
A result of long fermentation and caramelised grain sugars, our deeper bake delivers richer flavour and a satisfying crunch. While modern bread is often pale, historically darker loaves were standard, we proudly continue that tradition.
Real Bread. Conscious packaging.
We honour the traditions of sourdough-making while embracing modern techniques for consistency and efficiency. Across our bakeries, we use recyclable cardboard boxes and paper bags, alongside compostable bread bags.
