ALL NATURAL ARTISANAL BAKES
Our sourdough breads are naturally leavened using a 20+ year starter from France. Each loaf meticulously handcrafted by our Artisan Bakers, undergo a long fermentation process before we bake them fresh daily.
Our sourdoughs have a signature caramelised thin crust with a moist and tender crumb that many locals have grown to love.
Using only premium imported ingredients from France, Japan and Germany, we ensure that our production quality is always at optimum.
By finding a balance in our dough strength, the right fermentation and a full proof, you'll taste the difference in every bite!
20+ YEAR OLD STARTER FROM FRANCE
Affectionately named Chloé, our 20+ year old starter hailing from France is a live fermented culture of fresh flour and water.
Texture, flavour and nutrient availability of our sourdoughs is greatly enhanced through the long fermentation process of 12 to 16 hours.
No artificial additives, just good ol’ flour, salt, water and a wild yeast culture (the sourdough mother) which makes slow fermented breads easily digestible — less flatulence, more nutritious and reduced gluten.
Chloé gently “mothers” all our sourdoughs and will impress your taste buds with every flavourful slice, along with a delicate tang which is non-intrusive and perfect for a wide range of condiment pairings.
““Good bread is the most fundamentally satisfying of all foods;
and good bread with fresh butter,
the greatest of feasts.”
- James Beard -