I remember the days that Andrew used to start the fire at 11pm at night for baking that morning, then drive over 100kms to deliver my bread when we first opened the Icebergs Dining Room and Bar. My first thought was that the bread was amazing, but either this guy is a mad fruit loop and will probably give up after the first 10,000 kms back and forth or, as we would put it in our group, “he’s one of us”. But I can assure you it’s a small club of people that I am close to and friends with. With regards to this ‘club’ it is simply a group of us that have made a pact to uphold quality through thick and thin and always put that at the forefront of decision making. Under his steely glare when you say ‘hey mate, any chance of an extra 50 loaves’ is a guy dedicated to perfection. So here we are 10 years on and I’ve never looked back.
Robert Marchetti, Icebergs Dining Room and Bar, North Bondi Italian Food, Giuseppe, Arnaldo & Sons, Neild Avenue and La Macelleria.

I use Sonoma for the taste of its sourdough, the quality and variety they offer. My favourite, the Miche, like the bread I remember from Italy, is good for up to a week. Perfect for scarpetta.
Armando Percuoco, Buon Ricordo

Sonoma is the quintessential artisan sourdough, it tastes the way bread should! And, it complements the food at Sepia beautifully.
Martin Benn , Sepia Restaurant

I have been using Sonoma Bread for 5 years at Quay, it is a very good and consistent product.
Peter Gilmore , Quay Restaurant