Morpeth Sourdough

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.

Morpeth's baking heritage is acknowledged, particularly the early Arnott's bakery (1860's) in Morpeth, and it's motivation to create quality baked goods. Stephen is actually the great great great grandson of William Arnott, the founder of Arnott's Biscuits.

The original Arnott's bakers were pioneers, and similarly Allison and Stephen are advocates of a clearer standard for sourdough bread in Australia i.e: if it's got commercial baker's yeast...it aint sourdough!

Morpeth Bakery has grown to include a restaurant on top of the bakery (in the original 1860's baker's residence). The restaurant has had excellent reviews and has a variety of seating arrangements...from intimate to group settings.

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Contact details

    Address:
    Morpeth, New South Wales, Australia.

    Phone: Phone: 02 4934 4148 / Fax: 02 4934 4348

    Website: http://www.morpethsourdough.com.au

    Email: Email contact form

    Additional details:


    Restaurant trading days
    Lunch:      Wednesday to Sunday 11am - 3pm
    Dinner:     Winter - Thursday to Saturday 6pm - late
    Bookings recommended:  02 4934 4343

    Shop trading days
    Wednesday to Sunday 9am - 5pm. Please feel free to ring ahead on (02) 4934 4343 to order your sourdough, we often sell out!

Product Standards

Artisan Baker Association members are encouraged to list their products and their corresponding sourdough baking standards below. See the standards.

Product: Standard:
This bakery has not yet provided product standards.