FRESH BREAD · DELIVERED FRIDAYS
Bloody good bread.
Not sourdough.
Slow-fermented. Hand-baked. Zero tang. Order by midnight Tuesday — it's on your doorstep Friday.
Bloody good bread.
NOT SOURDOUGH
NO TANG
NO JAW WORKOUT
BAKED THURSDAY
DELIVERED FRIDAY
FOUR INGREDIENTS
How it works
1. Order by midnight Tuesday
Pick your loaves — or subscribe and save 10%. Tuesday night we lock in the week's bake list.
2. Baked Thursday
Eighteen hours of slow fermentation, then into the oven. Four ingredients. No preservatives. No shortcuts.
3. At your door Friday
Hand-delivered across the Eastern Suburbs for a flat $2.50. Still smells like the oven.
Subscribe once — skip, pause or cancel anytime.
The breads
NOT SOURDOUGH.
NEVER WILL BE.
READ OUR STORY
Sydney is drowning in sourdough — the same tang, the same chew, the same crust that fights back. We went the other way. An eighteen-hour poolish ferment gives our bread all the depth with none of the drama: soft crumb, caramelised crust, no jaw workout. Bread the whole house actually eats.
GROWN HERE · MILLED HERE · BAKED HERE
Good for you. Good for the land.
Our flour comes from Australian farmers rebuilding their soil — fewer synthetic inputs, more carbon in the ground, wheat you can trace back to a paddock. We won't slap 'regenerative' on the bag until it genuinely is; we'll just keep buying from the people getting it there.
Don't take our word for it
Actually — for now you'll have to. We're new. Real reviews from real Eastern Suburbs locals will live right here once the first loaves land. Tried one already?
FRIDAYS · BY HAND · $2.50 FLAT
Delivering across the Eastern Suburbs
Bondi to Maroubra, Paddington to Coogee — and everywhere in between. Order by midnight Tuesday and your bread turns up Friday, usually before you've had your first coffee.
Quick answers
Is it sourdough?
No — and that's the whole point. Slow-fermented yeasted bread: all the depth, none of the sour. Soft enough for toast, sandwiches and the kids' lunchboxes.
When do I order by?
Midnight Tuesday. We bake Thursday and deliver Friday. Miss the cutoff and you're in next week's bake.
Where do you deliver?
Across Sydney's Eastern Suburbs, every Friday, for a flat $2.50. Outside the zone? Tell us where you are — it's growing.
How long does it keep?
No preservatives, so it's at its best for 2–3 days. Freeze it the day it lands and toast straight from frozen.
How does the subscription work?
Choose Subscribe & Save on any loaf — weekly (10% off), fortnightly (5% off) or every four weeks (3% off). Skip, pause or cancel anytime from your account.
Get the bread memo
One email a week: what's baking, what's new, and when the cutoff's about to close. No spam. Definitely no sourdough.