About Us
Because what goes into your bread matters - for your body, for your community, and for the land.
Regeneratively farmed flour
The flour we use comes from farms that practise regenerative agriculture - a way of growing grain that actively rebuilds soil health rather than depleting it. Healthy soil holds more water, sequesters carbon from the atmosphere, and produces grain with greater nutritional depth.
Industrial grain farming has stripped topsoil across much of the world. Regenerative farming is the slow, deliberate work of putting it back. When you buy Flour Boy bread, you're supporting that work.
What does "regenerative" mean in practice? It means no synthetic fertilisers, minimal tillage to protect soil structure, cover cropping to restore nutrients between seasons, and farming practices that treat the land as a living ecosystem - not a resource to extract from.
No artificial preservatives, additives, or flavour enhancers
Read the ingredients list on a supermarket loaf and you'll often find a surprising number of things that have nothing to do with making bread. Emulsifiers, dough conditioners, soy flour, added gluten, preservatives like calcium propionate - all there to make mass production easier and shelf life longer.
Flour Boy bread contains what bread has always contained: flour, water, salt, and time. Nothing is added to make it look better, last longer on a shelf, or taste artificially enhanced. The flavour you get is real - it comes from the grain, the fermentation, and the bake.
Why does this matter? Some people find they tolerate traditionally made, long-fermented bread better than commercial loaves. Proper fermentation breaks down phytic acid and partially pre-digests the gluten - something a 90-minute factory process simply can't replicate.
No hormones or growth agents in our supply chain
We source our grain from producers who do not use synthetic growth hormones or agents in their farming practice. This is standard in Australian grain farming, but we verify it - because transparency matters to us and it should matter to you.
We believe that what isn't in your food is just as important as what is. Clean ingredients, honest sourcing, and a supply chain we're proud to talk about openly.
Long fermentation - baked the slow way
We use a long-fermentation process. This isn't just a flavour choice - it's a commitment to making bread that your body can actually work with. Extended fermentation allows wild yeasts and bacteria to do what they're supposed to do: develop complex flavour, improve digestibility, and lower the glycaemic response of the loaf.
There are no shortcuts in our process. Good bread takes time, and we give it time.
Heritage grains - variety over uniformity
Modern wheat varieties have been bred almost entirely for yield and ease of industrial processing. Heritage and ancient grains - einkorn, spelt, emmer, and others - were developed over thousands of years for flavour, nutrition, and resilience. They tend to have higher protein content, more diverse micronutrient profiles, and a complexity of flavour that modern wheat simply doesn't offer.
We work with heritage and ancient grain varieties wherever possible, partnering with growers who are keeping these varieties alive in Australian conditions.
Local and transparent
Flour Boy is based in Randwick, Sydney. We bake fresh daily and deliver locally - which means the bread you receive was made within the last 24 hours, not wrapped in plastic a week ago in a factory interstate.
We believe in short supply chains. Shorter means fresher, more accountable, and better for the local economy. We're building something in our community, and we want our customers to be part of it.
Bread you can feel good about - in every sense.
Real ingredients. Regenerative farming. Long fermentation. No shortcuts, no hidden additives, no compromises. That's Flour Boy.
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