Every loaf of genuine Sonoma sourdough bread is handcrafted using simple, authentic techniques. We begin with the ‘starter’ – a mixture of organic flour, filtered water and fermented dough. Our starter acts as the life force using the wild yeasts that live naturally in the flour and the air to initiate the process. This results in a loaf of bread that is lighter in texture, easier to digest and stronger in flavour. We mix the starter the day prior. It's then kept in a tempered room where the yeast thrive, slowly fermenting overnight for over 14 hours until the mixing begins the next morning.

Then we add organic flour from Gunnedah NSW, sea salt from Queensland and filtered water. This forms our bread dough, which is gently mixed over 30 minutes, with a combination of mixing and resting – a technique that helps achieve a beautiful light crumb and a chewy crust, while maintaining the key nutrients. The dough is then rested and then given a ‘stretch and fold’ to finish the dough development. After which, we divide the dough – then rest it some more before the hand shaping begins.