About Us

Good bread comes from patience, precision, and a whole lot of soul.

Whether you’re looking for a show-stopping focaccia to impress your dinner guests or a reliable slice for your cafe, we’ve got something for you!

We bake in small batches, letting slow fermentation build bold flavour and remarkable texture. We produce with sincerity — treating time and skill as distinguishing ingredients.

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Good bread comes from patience, precision, and a whole lot of soul.

Our Values

The core of our breadmaking philosophy

Thoughtful ingredient selection.

Slow living.

Natural is better.

Additive and preservative free.

Environment Conscious.

People first.

Our Ingredients

Baking with heart, heritage, and a whole lot of butter

Crafting pastries with soul, patience & passion

Living Cultures

Wild yeasts and beneficial bacteria bringing deep character and diverse health benefits

Sea Salt

Indigenous harvest, brazenly bold

Dairy

Close to home, minimally processed

Milk

A creamy, rich, and delicious milk.

Natural Fats

First cold-pressed oils only

1,06,467

Loaves baked

14,90,538

Slices Sliced

7,45,270

Breakfasts fueled

Our Team

The greatest feather in our cap!

Our team comprises people with diverse personalities and unique mindsets. This unorthodox composition of our team allows us to have a detail centric approach to our operation.. Whether it’s the diversity of experience within the food production industry or life experiences, the team brings unwavering value to the workplace. We began naturally driven bread production as a small experiment in 2017, more with the intention of learning and less with the intent to turn it into a business. Somewhere along the way amidst all the dough making, shaping, baking, washing, cleaning and fire-fighting - we fell in love with the rugged charm of sourdough. The success we’ve had coupled with our ability to retain the inherently “natural” value of our products and our continuous growth keeps us fueled to keep experimenting. We believe that we offer a great price to quality value proposition!

Frequently Asked Questions

Have questions? we've got crumbly kindly answers!

Crafting pastries with soul, patience & passion

What is sourdough?

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Bread made by slow fermentation with a natural, live starter culture and no bakers’ yeast.

How is your sourdough different from other breads?

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Our loaves are made with high-quality flours, water and salt only. The long, cold fermentation and natural cultures make the bread extremely flavourful. They also pre-digest the complex carbohydrates, making the nutrients readily available.

Why is it sour?

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The natural strains of bacteria produce lactic acid, which gives the bread its hallmark sour flavour. Our loaves vary in sourness based on the ingredients used.

What are the benefits of adding sourdough to my diet?

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Sourdough is easier to digest and acts as both a prebiotic and a probiotic. The Lactic acid bacteria also partially break down the gluten and starches. It has a lower Glycaemic Index and has higher levels of B vitamins.

How do I store sourdough?

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Enjoy fresh at room temperature, for up to two days To store longer, freeze at peak freshness and toast without thawing for a moist crumb and lower GI.

Why do the loaves look different from other bread?

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The shapes of our loaves are more traditional to their European origins. These shapes allow for a contrast of textures throughout each slice. We also offer several conventionally shaped sandwich-style loaves.

Do you have gluten free bread?

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We do not. Our extended fermentation and additive-free philosophy requires high-gluten flours for shape retention.

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More than just bread! Tips, Mythbusting & Recipes

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About us