John Downes started the modern sourdough movement in Australia, circa 1978 at Feedwell, in Greville st Prahran (VIC). John was the original owner of Natural Tucker Bakery, Firebrand bakery and the Newrybar Bakery. Because of John, Australian's began their journey in style: 100% sourdough made with organic flour. read more »
New Norcia have a strong reputation for making genuine sourdough bread. This includes 100% Organic Sourdough, a beautiful, nutty flavoured bread made from certified 100% organic ingredients: organic baker’s flour, organic wholemeal flour, organic sourdough culture, sea salt, filtered water. read more »
Brasserie Bread has emerged as an important centre for artisan baking
in Australia. Their breads and pastries have proven to be one of
Sydney's most distinctive and popular. read more »
il Fornaio's ad for a baker said it all, "(work) in a challenging environment amongst a committed team...be responsible for bigas, poolishs, organic levains, babys, chefs, sponges, brioches and more". read more »
Sonoma are the modest giants of Sydney. Sprung from simple beginnings in Bellata, country NSW.
Andrew Connole operates the sourdough bakery cafe in Waterloo, in Sydney. Christian Connole is in charge of the cafe in Glebe, which holds an extensive range of Sonoma bread. Father Kerry still maintains a strong interest after helping to start the business in the early days. read more »
Plump's sourdough has previously been made by commercially trained bakers, but owners Michael and Danielle wanted the ultimate freedom of doing it their way. This gutsy move has paid off; the bread is absolutely spectacular and Michael and Danielle can tell you exactly how they made it; how the dough was a little too wet or the oven was mis-behaving, and how they worked the time and the temperature to produce the best possible outcome. read more »
Stephen and Allison Arnott are the face of Morpeth Bakery. Morpeth bakery make real sourdough using only flour, purified water and sea salt. Allison has qualifications in food microbiology and is perhaps more informed than most bakers about their sourdough's biological characteristics. read more »
