OUR INGREDIENTS
A short list, a long ferment
Great bread doesn't need a long list of ingredients — it needs the right ones, and the patience to let them do their work. What goes in is exactly what you'd expect. Nothing else.
Stoneground flour
Stoneground from Australian-grown grain, milled whole for real depth and a nutty character you'll never get from processed white flour.
Filtered water
Nearly a third of every loaf is water, so we filter ours — a clean ferment and a consistent bake, every week.
Sea salt
Just enough to balance and enhance the natural flavour. Nothing more.
Fresh poolish
Not a sourdough starter — a poolish. A slow overnight preferment of flour, water and a whisper of yeast, mixed fresh each week. Mellow flavour, open crumb, crackling crust, none of the tang.
THE FIFTH INGREDIENT
Time.
Real bread can't be rushed. Our poolish ferments overnight and the dough proves slowly — around eighteen hours end to end — developing complex flavour, better digestibility and that signature open crumb. Every loaf is shaped by hand and baked fresh to order.
WHAT YOU
WON'T FIND.
No sourdough starter. No dough improvers. No preservatives. No added sugar. Nothing you'd need a science degree to pronounce.
That's the whole list. Taste what four ingredients and eighteen hours can do.