What is sourdough?
Sourdough is the ancient way of bread making. No commercial yeast is used to raise the bread; instead, flour and water are mixed together and allowed to slowly ferment. It is nurtured and a wild yeast ‘sourdough starter’ is born. After each day’s dough is mixed, a little bit of starter is leftover and is fed again with flour and water. It is left to ferment overnight, ready to be used in the next day’s dough. Our sourdough starter is from the 70’s!

Do you make any yeasted bread?
Yes. The following dough products are not sourdough, and they contain yeast:
- Burger Buns
- Herb and Onion Focaccia
- Croissants and Danishes
- Easter Buns

Allergens?
In our kitchen, we handle grains and flour (wheat, rye, spelt, oats, barley, khorasan and buckwheat), dairy products, eggs, nuts and seeds. We can not guarantee an allergen free environment.

Due to the risk of cross contamination, we do not make gluten free products.

Do you have vegetarian/vegan options?
Yes! Our bread is vegan (with the understanding that it is made in a kitchen that also handles animal products).
We make vegan and vegetarian sandwiches and wraps daily. We also offer several vegan sweet options (please ask for our daily selection) and our Easter Buns are vegan friendly. We offer plant based milks in the café.

What ingredients do you use?
Our food tastes great because we use quality ingredients!

Flour - We use organic, Australian flour from Wholegrain Milling Co. in Gunnedah NSW.

Dried Fruit - Murray River Organics.

Plant Based Milk - Minor Figures oat milk and Bonsoy soy milk.

Eggs - Free Range.

Milk - Ashgrove Organic Milk.

Ham and Bacon - Supplied by Scottsdale Pork, chosen for their animal treatment ethics.

Beef - Organic Tasmanian beef from Kelty Farm in Woodbridge.

Wallaby - Sourced from Bruny Island.