Why our bread
Every loaf starts with good grain and time. We bake naturally leavened sourdough in Dunedin using locally sourced flour, local ingredients where possible, and a slow fermentation process that builds flavour, structure, and nourishment.
Wholesale Delivery
& Special Orders
We work with a small number of local cafes, restaurants, and event spaces across Dunedin, supplying fresh bread and baked goods on a wholesale basis. We also take special orders when we can. If you’d like to chat about availability or custom requests, send us a message and we’ll see how we can help.
The Proof is in the Proof
Locally Sourced Flour
We use locally milled flour, supporting regional growers and reducing food miles from field to oven.
Local Ingredients
We prioritise local ingredients to support soil health, reduce chemical inputs, and produce healther bread.
Natural Fermentation
Our bread rises with wild yeast, not commercial yeast. Slow fermentation strengthens the dough, improves digestibility, and develops deep, full-bodied flavour.
Slow Process
We allow our dough to ferment slowly. No shortcuts, no improvers. Just time, care, and proper structure.
Low Waste
We bake in small batches and minimise waste wherever we can. Good bread should not cost the earth.
Hand Shaped
Every loaf is mixed, folded, and shaped by our team. Strong crust. Soft centre.
