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.

Fatto a Mano

Mario Cucuzza operates Fatto a Mano Organic Bakery from the old Gertrude Street Bakery premises. Mario was a big fan of the old bakery and is not embarassed to bake breads in the same tradition. He's got his own gorgeous creations of course, but there's no harm in acknowleding the art of gertrude bakers Paul and Janene.
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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

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

Milawa Factory

Milawa Factory Bakery was our first stop in Victoria. This was a real suprise. Milawa is a North Eastern rural community. The closest regional centre is Wangaratta, 26 km's away.

Jay manages the bakery with his brother, Adam, who was overseas during our visit. Jay and partner, Hannah, showed us around and were keen to tell-all about their approach to making sourdough.
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Loafer

Hope Farm

Hope Farm Bakery started from a request for some sourdough bread at a small farmers market in Drouin some 4 years ago. Initially this was baked by Ric in the small wood fired oven in Neerim Sth.

Ric says that flour needs to handled, smelt, felt and worked with to understand the amazing changes that happen in fermentation. The most important quality with good bread is its ability to be digested and lack of any additives.
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