THE FLOUR BOY RANGE

The breads

Three loaves. Zero sourdough. No bad choices.

The White Bloomer

This is not sourdough. That's the point.

Slow-fermented overnight on a poolish — the old French pre-ferment that builds all the depth and complexity of sourdough with none of the tang, none of the jaw workout, and no crust sharp enough to draw blood. A soft, open crumb under a blistered, deeply caramelised shell.

Four ingredients. Eighteen hours. No additives, no preservatives, no shortcuts.

Hand-baked in Sydney. Never rushed.

The Seeded White

The White Bloomer, loaded.

Our slow-fermented white dough rolled through toasted sunflower, pumpkin, sesame and linseed, finished with a generous seeded crust. All the depth of a long ferment, none of the sourdough chew — substantial, addictive, and gone faster than you planned.

Our four-ingredient dough plus a toasted four-seed mix. No additives, no preservatives, no shortcuts.

Contains sesame and other seeds. Hand-baked in Sydney. Never rushed.

The Wholemeal

Wholegrain without the health-brick.

Stoneground organic wholemeal blended with strong white flour, slow-fermented overnight for a crumb that's genuinely soft and moist — nutty, wholesome, and nothing like the dense worthy loaves you've endured. The bran and germ supermarket bread strips out, kept in. And no, it's not sourdough — no tang, no fight, just flavour.