36 hours slowly fermented Organic Sourdough Bread and Pastry. Baked in the heart of Brisbane at
Crn Fish Lane And Cordelia Street
Brisbane, QLD
4101
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Send a message to Culture Sourdough:
Culture Sourdough was seeded in my home kitchen 4 years ago after my son turned 6 months old and I was on the hunt of the best organic sourdough loaf. Once I failed to find the loaf I would be happy with, I challenged myself to create one. After a couple of ‘not that beautiful’ but still tasty loaves I decided (well, by then I was addicted to the process of creating beautiful sourdough bread from three simple ingredients: flour, water and salt) to dive into art of sourdough and purchased many books about sourdough to study while my baby boy, and subsequent girl, would take their naps. Four years later, and with the tremendous help and encouragement from friends, Angela Hirst and the team at Wandering Cooks, my husband and my two kids, we actually launched our small business.
We handcraft all our breads and pastries using local organic and chemical free ingredients to support local farmers and to nourish everyone of you. We source organic flour from Wholegrain Milling, salt from Olsson’s Salt, butter from Pepe Seya, eggs from Echo Valley Farm, Sugar from Sunshine Sugar, milk and cheese from Barambah Organics. All our breads and pastries are made with culture and slowly fermented for 36 hours.This process adds superior flavour and aroma to each loaf and releases nutrients. In addition, the long fermentation process breaks down gluten and makes sourdough bread more digestible. People with any gluten sensitivity can enjoy a slice without any discomfort. Sourdough croissants, sourdough cinnamon scrolls or sourdough focaccia are quickly becoming favourites on our menu.
The smell of freshly baked bread brings joy, irresistible desire to have a bite and share it with one’s family during meals. We hope we could add some beautiful product to your family meals!
Thank you!
