The Bake
All the doughs are made using Adelaide Hills spring water, Himalayan salt, and organic or biodynamic flours and grains. 


Spelt and Wheat Sourdough - $6 (organic)
 Five Grain Levain - $6.90 (organic)
Sourdough Fruit Loaf - $6.50 (organic)
Black Rice & Black Sesame Sourdough - $7.20 (organic)
Mixed Olive & Rosemary Sourdough - $7.30
Walnut and Honey Sourdough - $7.00 (except Sunday, then a Fig & Walnut Sourdough - $8.00

Cinnamon Walnut Scrolls - $3.50 (75% organic)
Sourdough Fruit Buns - $2.50 (organic)
 Piroshki with roasted potato, onion, and cheese - $3.80 ( organic except for cheese and olive oil)
Sourdough Potato Bap, with wheat and rye flours - $2.00 (organic)

Herbs & Extra Virgin Olive Oil Focaccia - $5.50


Wednesday and Friday
Rugbrød (rye 75% and spelt 25% sourdough with soaked flax, sunflower, and pumpkin seeds). $7.30. (Organic)
 If you buy this bread - there will be a slight gumminess on the day that it is baked - due to pentosan gums in rye grains. The gum takes 24 hours to dry out and be perfect for eating - it can, however, be eaten before this, of course. This bread is best kept in the refrigerator. (See note below on refrigerating breads). 

Saturday and Sunday
Organic Light Rye Sourdough with Caraway and Sprouted Rye Grains. These sourdoughs comprise 95% freshly milled grain (wheat and rye) making the breads deliciously healthy. $7.80.

Baked fresh Wednesday and Saturday.
Gluten Free Nut and Seed Loaf - $11.50 - (organic)
Any loaves not sold on the day are frozen for sale on other days..
Note, this Saturday we shall be offering a 10% discount and selling frozen Nut and Seed loaves.


Focaccia: Shop made Basil Pesto with Mozzarella - $7.00
Focaccia - Roasted Eggplant & Grana Padano Parmesan Cheese - $7
100% Spelt with Honey Sourdough (organic) - $8.50

NEW - Bread Bowl Pumpkin Soup (all organic, sourdough bread used)
Temporary Change: Instead of the mixed herb and olive sourdough, today we are having a sourdough with compote garlic, rosemary, and olives. - $7.50
Focaccia: Thinly sliced organic tomatoes tos

Oat Porridge Sourdough (organic) - $7.20
Focaccia: TBA

100% Spelt Sourdough (with 50% freshly milled)  - $8.50
Chocolate and Cream Cheese Sourdough - $7.20
Parmesan (Grana Padano) & Black Pepper Sourdough - $8.50
Focaccia: TBA

Oat Porridge Sourdough (organic) - $7.20
Parmesan (Grana Padano) & Black Pepper Sourdough - $8.50
Focaccia: TBA


  • Poached Earth eggs and avocado - $14
  • Creamy Scrambled Eggs with sautéed mushrooms or tomatoes - $14
  • Mixed Toast  (e.g., Rugbrod, Honey Spelt, Spelt & Wheat, 5Grain, fruitloaf; 3 slices)  with biodynamic butter and homemade jam or cold pressed Blue Gum honey or vegemite - $7


  • NEW - Authemtic Chai Tea, using organic spices and fresh ginger with biodynamic milk.
  • Coffee : We are currently featuring a Ethiopian organic fair trade coffee from B3 in Blackwood. The beans were roasted 1 March 2017. $4 for single or double shot, $4.50 for mug size
  • Teas: Earl Grey, English Breakfast, Rooibos (all organic)- $4.50
  • Orange juices ( organic)- $6 for small
  • Hot Chocolate - Organic - $5
Write here...

Write here...


Wed 15 Feb 2017 - We are going to alternate our coffee sources. In addition to our organic Segafreddo coffee, we shall also be purchasing freshly roasted organic beans from B3 - a newly opened coffee roasting shop in Blackwood. The beans will change on a regular basis.

Should I put my bread in the freezer?  You should not store bread in the refrigerator. Low temperatures speed up  the rate at which starch crystallises, causing a hardening effect. The exception to this rule is the rugbrød which stays supple as a result of all the pentosan (seed coat) gums it contains, and the fridge will keep it from getting moldy.

Opening Hours over the Xmas Holiday Period. We will close  Christmas Day and re-open Wednesday January 4. It has been an amazing year - not least due to witnessing of such a support for our breads. Thank you.

22 Nov 2016 - This type of story was a major boost for me in the rejection of all types of plastic. We are very happy to announce that soon the bakery will be shifting from standard degradable plastic bags (which are only used when our paper bags run out) used for rubbish to that produced by South Australia's BioBags

  • The ‘plastic’ is composed of 98% corn starch - waste corn from farmers across Northern Italy . The internal part of the kernel is converted to a polymer (plastic in the true sense of the word, meaning malleability) by submitting to intense heat and pressure. 
  • The remaining 2% is from a plant called cardoon - directly related to scotch thistle. Seed heads are taken from the flower and crushed to an oil. You always need a vegetable oil to make the starch flow. Cardoon oil is used rather than palm oil. Four farmers growing currently cardoon for BioBags on Sardinia.
  • Animals can digest this in their gut as the breakdown method is enzymes - e.g., in the gut.
  • Their website location.

Sat 1 Oct 2016 - Wood Oven Pizza - We shall not be doing pizza Friday lunch in the foreseeable future. Should this position change, it will be for a couple of months during high summer and on a Friday late afternoon/early evening. Outdoor seating.

7 July 2017. We are offering two types of pizza this Friday - olive tapenade (vegetarian) and parmesan, and the Pizza Margherita. 

July 5 2017. We have a new assistant baker - Jack Roberts - joining us from Windy Point Restaurant. 

13 May 2016. Trialled Friday lunch time sourdough pizza (Margherita). Will continue to offer this pizza on a Friday 12-00 - 2.30 pm (approx.)

1 May 2016 - A moth on the counter

25 April 2016 - trialling new production hours- The bakery will be closing at around 4pm this week as we are exploring production changes. I hope that this will only inconvenience a small number of people. 

20 April 2016 - From the Wild - have a beautiful range of vegan, gluten free tarts which we will be stocking. Shanti, the creator, tries to use organic ingredients where possible or the next best substitute.

14 Apr 2016 - Young Artist Anika Gardner - Anika is showing some of her 'for sale' works in the CafeSpace. One example is Stepping Stones. This work  conjures up the image of a young girl delicately stepping her way across a brook. Likely it has profounder meanings, but the image conjures delight.  (Price $150)
It is good to have Anika's work in the bakery. More on Anika can be found at .


4 Apr 2016 - Change of Prices - Costings have been done for each item on sale. The Spelt and Wheat has dropped to $5. Multigrain remains the same. The plain foccacia (i.e., that with Olive Oil and some herb) has dropped to $5. Etc.  The GF Nut and Seed Loaf will remain the same.



The ingredients for Olive & Rosemary Sourdough  

The ingredients for Olive & Rosemary Sourdough