Early on, our dark crust became a defining choice — what began as a neighbourhood bakery in Melbourne is now sought out in both Melbourne and Double Bay, Sydney.
The crust is the result of time and patience. A long fermentation allows natural sugars to develop and caramelise, building depth of flavour.
The result is a dark, crisp crust with a gentle chew, offering contrast to a soft, moist crumb.
Historically, before industrialisation, darker loaves were often favoured.
Since the beginning in 2016 we have used chemical free flour from Wholegrain Milling Co., working with traceable grains grown through certified sustainable farming practices. Our partnerships with farmers, millers and artisan suppliers are built on shared standards and long-term respect. Every loaf and pastry is shaped by hand and guided by time, made with passion for our community.
Ancient and heritage grains are original breeds of wheat and grain dating back thousands of years. For generations humans have eaten ancient grains and modern humans with sensitive tummies find ancient grains much easier to digest.
Some wheat varieties include : Emmer, Khorasan, Spelt, Purple Wheat, Einkorn
Non-wheat varieties include: Rye, barley, oats
Gluten-free varieties include: Buckwheat, Quinoa, Teff, Millet
Note, all wheat and rye contain gluten, but many people with gluten sensitivities find ancient grains easier to digest.
