We use a sustainable unbleached white flour in all our breads and pastries from Wholegrain Milling Co in Gunnedah, NSW. The salt used is sourced from Olssons, the oldest family owned and operated salt company in Australia based in Whyalla, SA. All of our breads are free from additives, preservatives and stabilisers. The sourdough is slow fermented over a 3 day period and naturally leavened using a mother dough starter culture which has been maturing since 2006. Both of these elements are vital to produce an easily digestible bread with great depth of flavour which has a soft airy crumb and substantial crust.