Firebrand

David and Dianne have baked at Firebrand since 1987. They are the original owners and retain the 100% sourdough ethic that got them started.

Breads are entirely hand shaped and baked in a 1930's wood fired oven. The bakery uses organic, biodynamic and unbleached flours.

Firebrand's shop is unpretentious and is what it is. These bakers don't need to shout loud because the bread speaks for itself.

Flourless cakes, chocolate brownies, sugar free muffins and gourmet sourdough pizzas accompany the bread range.

John Downes

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.
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New Norcia

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.
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Brasserie Bread

Brasserie Bread Training - New Courses


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.
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il Fornaio

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".
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Sugardough

St Andrews

Sonoma

Sonoma are not strictly organic, and often use a mix of
organic and non-organic flours. This flour combination helps to ensure
consistently attractive looking bread, as organic flour is sometimes
less predictable than conventional baker's flour (baker's flour may alos be legally 'enriched' with non-organic milling suplements and nutritional additives).
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Plump Harvest

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.
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Noisette

Noisette Gallery