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18 years, 36 hours


It takes time to handcraft one loaf of Sonoma sourdough

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18 years, 36 hours


It takes time to handcraft one loaf of Sonoma sourdough

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Popular Breads


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Popular Breads


Every loaf of Sonoma sourdough contains freshly-milled sustainable flour, filtered water, sourdough starter and sea salt. It also contains passion, soul, hard work and integrity, fed with love by the bakers who make each one by hand.


 

Signature loaves

 

Sonoma
Miche

Our signature Sonoma Miche loaf is characterised by a distinct smokey flavour. It has a dark caramelised and blistered crust and an open and chewy crumb.  

 

Sonoma
Mission

Named after San Francisco’s Mission District, this impressive loaf is characterised by its golden chewy crust and custard-like interior texture.

 
 

 

Also from the oven

Ancient Grain

A blend of spelt and khorasan flours with quinoa, chia and amaranth. This densely textured loaf is characterised by its rich and earthy flavours.


Country White

Our classic white sourdough loaf with a blend of white and wholemeal flour and a touch of honey. Open crumb and golden, crusty exterior.


Country White Baguette

Sonoma's classic Country White sourdough baguette - hand made over 5 hours and slow fermented overnight, baked golden with a crisp crust and open soft texture.


Oat Porridge

Open-textured country white sourdough loaf with cooked oat porridge hand folded through. Slow fermented overnight baked until caramelised.


Kalamata Olive & Herbes de Provence

Studded with whole kalamata olives, this chewy and open-textured loaf is fragrant with thyme, marjoram, oregano, rosemary and lavender.

 

Soy & Linseed

A Sonoma classic Country White sourdough, folded through with whole pre soaked soybeans and linseeds.

 


Walnut Raisin & Fig

Packed with walnuts, raisins and figs, this densely textured loaf is rich with fruity and nutty flavours.


Toasted Sesame & Amaranth

Country white loaf, densely packed with toasted sesame and soaked amaranth seeds. Slow fermented overnight and baked until caramelised.

 

 

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The Baking Process


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The Baking Process


The baker's method

 

The Starter

Each loaf begins with the starter, a mix of flour, filtered water and wild yeasts that naturally occur in the flour. Tending the perfect starter requires a nurturing hand, it is the life force of our bread. We mix it the day before baking then let it rest in a tempered room where the natural yeasts can thrive, slowly fermenting over the next 14 hours. 

The Dough

We add freshly-milled sustainable flour, sea salt and filtered water and there we have our bread dough. For the next 30 minutes we alternate between mixing and resting the dough, a technique that creates a beautiful open crumb.

The Baking

Every loaf is hand-shaped before being placed in a cloth-lined banneton or wrapped in Belgian linen called ‘couche’. The loaves are left to cold ferment for 12-16 hours before our bakers individually score each one with a specialised tool known as a ‘lame’. Finally the loaves are baked on the stone hearth of the oven.

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Beyond the bread


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Beyond the bread


Beyond the bread

Our range of artisan foods extends beyond our signature sourdough breads to include handcrafted pastries, natural and toasted mueslis and specialty coffee – all of which stem from natural and humble origins.