Bread
Our bread is baked with skill and love, using grains grown specifically for us - they are a true celebration of the source.
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Sourdough Batard
Multi-award-winning sourdough made with wheat traceable to the Gwydir Shire, featuring a fine crumb structure, classic sourdough flavours, and a red-brown crust.
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New York Rye
A classic New York-style rye loaf handcrafted using single origin wheat and wholemeal wheat from the Gwydir Shire, plus single origin rye.
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Quinoa & Soya Loaf
A nourishing sourdough full of soya beans, sunflower seeds, linseed, amaranth, poppy seeds and quinoa, the sacred grain of the Incas.
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Sour Cherry Loaf
Succulent sour cherries meet currants and raisins to give this loaf a unique sweet and sour flavour.
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Caramelised Garlic Bread
Whole garlic cloves are caramelised slowly alongside balsamic vinegar and cracked black peppercorns, then baked into soft Italian dough.
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Rustic Loaf
A soft Italian loaf with a light, crisp crust. The crumb gets its flavour from the finest extra virgin olive oil and milk. Ideal for soup or antipasto plates.
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Harvest Grain Sourdough
A highly nutritious sourdough loaf full of millet, polenta, rolled oats, linseed, kibbled corn, barley and sesame.
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Sprouted Wheat Sourdough
Award-winning robust sourdough loaf with a lovely waxy texture. Made with added sprouted wheat grains for texture, nuttiness and wholegrain goodness.
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Date & Apricot Loaf
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Olive & Rosemary Dinner Roll
A flavoursome dinner roll combining Kalamata olives, fresh rosemary, and a hint of Murray River salt.