8 Baildon St, Kangaroo Point
Long fermentation process over 24 hours. Authentic French method. Crust and crumb with a distinction. (liquid levain*)
Long fermentation white loaf. Lighter crust, soft and chewy crumb with an open texture (liquid levain*)
White loaf mixed with a premium selection of grains and seeds. (liquid levain*)
Loaf made from wholegrains flour including the husk to keep all the nutrients. (hard levain*)
Dark and dense crumb, brown center. A character bread made with hard levain*. Long-lasting flavor.
* LEVAIN = SOURDOUGH