About Us

Bread Flour

The foundation of every Flour Boy loaf. We use Australian-grown wheat milled into a high-quality bread flour. For our Classic Wholemeal Loaf, we use stoneground wholemeal flour that retains the bran and germ, giving you more fibre, more minerals, and a deeper, earthier flavour. Our flour comes from NSW-region wheat farmers who are moving toward lower-input, soil-health-focused growing practices. When the soil is healthy, the grain is healthier, and that flows through to your loaf.

Active Yeast

Yeast is what makes bread alive. We use active dried yeast sourced through Australian suppliers, rehydrated and proofed before each bake to ensure it's working at its best. Unlike commercial bread factories that use fast-acting instant yeast to cut fermentation time, we let our dough rise slowly, giving the yeast time to develop flavour, improve digestibility, and create that light, open crumb you can actually feel the difference in.

Salt

A small amount goes a long way. We use Australian sea salt: clean, mineral-rich, and sourced without the additives found in heavily processed table salts. Salt in bread isn't just about taste; it controls fermentation, strengthens the gluten structure, and helps create that satisfying crust. We use only what's needed, no more.

Sugar

Just a touch of Australian raw cane sugar goes into our loaves, not for sweetness, but to feed the yeast and help with browning during the bake. We source Australian-grown cane sugar, supporting local agriculture and avoiding the heavily refined, imported alternatives common in supermarket breads. You won't taste it, but it does important quiet work.

Butter

We use real Australian butter: full fat, unsalted, from Australian dairy. It enriches the crumb, adds a subtle depth of flavour, and helps keep the loaf soft. There are no vegetable oil blends, no margarine, no hydrogenated fats. Just good Australian dairy, doing what it's always done. We favour NSW and regional Australian dairy producers where possible.

Water

Simple, and often overlooked. Water makes up a significant portion of every loaf and directly affects how the dough behaves: its hydration, elasticity, and ultimately its texture. We use filtered local water in every bake, keeping things as clean and consistent as possible. No additives, no surprises.

Every ingredient in a Flour Boy loaf is chosen with intention. We believe knowing where your food comes from, and how it was grown, is the first step toward eating better and supporting a food system that's healthier for all of us.