Sourdough is a slow fermented process. It does not require any commercial yeast in order to rise. Instead, it is made with a live fermented culture which acts as a sourdough starter and a natural agent. The process of baking a Sourdough Bread is therefore substantially slower, but the outcome in taste makes it all worthwhile
We are a Brick & Mortar establishment and licensed food manufacturer, frequently inspected by the health department. Our operation must therefor run with the highest possible levels of cleanliness and standards. We also strictly scrutinise our suppliers thereby ensuring we purchase the best available raw ingredients and meats. We follow these processes in order to produce the highest quality end products for the culinary pleasure of our valued customers.