Producing fresh sourdough bread every Thursday and Friday morning, we bake all loaves at our farm in Merrijig using a traditional wood-fired oven.
All flour is organic or bio-dynamic and stone ground from grains grown in Victoria and New South Wales.All our wholemeal flours are freshly milled on the premises using our small stone flour mill.
All our bread is 100% sourdough with no additives or preservatives.
We support local producers and, wherever possible, use Australian (preferably Victorian) ingredients, such as fruit, seeds, nuts, olives, eggs and dairy products.
We specialise in northern European rye breads, reflecting our heritage.
Our aim is to offer you a wide variety, showing what a versatile, nutritious and tasty food bread can be.
We offer two regular loaves every week:
Bakers Creek Boule (Thu) – Bread at its most simple (some would say best), the only ingredients are unbleached plain flour, water and sea salt.
Merrijig Country Loaf (Fri) – Based on a French Pain de Campagne, this loaf includes a little freshly ground wholemeal wheat and rye flour.
We also bake six additional varieties that change every week.
For a preview of each week’s offerings and where they can be purchased, join our emailing list by contacting us at firstname.lastname@example.org.