Hearth Breads Bakery is a wood oven bakery which specialises in sourdough breads. Our massive oven was built by Glen Smith, of Traditional Brick Ovens, and it bakes beautifully. For example, all the electricity we use is 100% green power. The primary sourdoughs we produce are made from organic or biodynamic ingredients. All rubbish is assiduously allocated to the tip, green waste or recyclable. Chemical usage (e.g., detergents, cleaners) is absolutely minimal. The water we use is either from the Adelaide Hills (spring water, for the doughs) or filtered water for the coffee. Our coffee and teas are organic. Perhaps the thing we like the most at Hearth Breads Bakery is the fact that our sourdoughs can be eaten by peoples with a gluten problem (but not if they have celiac disease). And, we love our location, looking out on a small rose garden yet still part of Shepherds Hill Road bustle. The three main peoples of the bakery are myself, Jack Roberts and Gerard Marrone, both of whom were found to be skilled dough makers and who equally enjoy making a very good coffee.
