Blood, sweat and baking

For the next two years, each Thursday Andrew and Christian would embark on the gruelling 1,080km round journey from their home in Terrigal to the country bakery in Bellata. There they would mix, shape and bake 300 loaves of sourdough, returning home Friday evening with no more than 2 hours of sleep under their belts and a car full of freshly baked bread. Kerry would sell these loaves at the Paddington markets on Saturdays and while these early years were tough, they were all determined to build something from nothing. 

Everybody loved their bread and by 2000, demand was so great they decided to move Sonoma to Sydney. They baked their final loaf in Bellata in May, 2000 and flew Alan Scott from San Francisco to Sydney to build Australia's first Alan Scott-designed wood fired oven. In March 2001 Sonoma sold its first wholesale loaf of sourdough bread in Sydney.