Mowshi's Artisan Sourdough

11/06/2026

Been busy in the kitchen all week — hard to believe that just two months ago I was juggling a full-time job alongside all the baking prep 😅
This week has been non-stop 7am–5pm prep days getting ready for the weekend, and now that I made the list of what I'm bringing I can see why it was a busy week 🤪

Available this weekend at both locations:

📍 26 Niven Street, Stafford Heights
🗓 Saturday 13th June | 9am–12pm

📍
🗓 Saturday 13th June | 6am–1pm

🥖 𝗕𝗿𝗲𝗮𝗱𝘀
• Sourdough loaves: Plain, Multiseed, Olive & Rosemary, Caraway Rye, Jalapeño Cheddar
• Sourdough tin loaves: White Sandwich, Wholemeal Spelt, Spiced Rye & Fruit Loaf

🍰 𝗦𝘄𝗲𝗲𝘁𝘀
✨ Quince Danish — quince is back! Seasonal danish with pistachio frangipane, toasted breadcrumbs, saffron-poached quince & toasted meringue shards

✨ Cinnamon Rolls — buttery laminated pastry layered with cinnamon sugar and finished with tangy lemon frosting 🤎

✨ Plain Croissants 🥐

✨ Chocolate Pain Suisse — croissant pastry with Belgian chocolate, pastry cream & candied kumquats inside and out 🍊

✨ Kouign-Amann — buttery, caramelised and flaky perfection

✨ Chocolate Chip Cookies 🍪

✨ Lemon Bars — poppy seed shortcrust topped with tangy lemon curd 🍋

✨ Classic Apple Pie — perfect for this chilly weather

✨ Pear Almond Galettes — inspired by all the beautiful pear varieties at the markets lately 🍐

🥯 𝗦𝗮𝘃𝗼𝘂𝗿𝘆
• Jerusalem-style bagels with ham, gruyère & chives
• Moringa scones — made with homegrown moringa leaves, cheddar & black pepper 🌿
• Salty pretzels 🥨

Pre-orders are now open 🤍
Send me a DM if you’d like me to put something aside for you 😊

Cheers,
Ash ✨

10/06/2026

New sourdough flavour coming this weekend: Caraway & Caramelised Onion Rye Sourdough.

Made with a blend of white flour and wholegrain rye, this loaf has the classic Northern European flavour profile from the caraway, while still keeping a lighter crumb. It’s a great option for anyone curious about rye bread without committing to a dense 100% rye loaf.

Available to preorder now from our website for Saturday pickup:

https://www.mowshis.com.au/

05/06/2026

Umm Instagram seems to be having a glitch, this is what I thought I posted yesterday, but it's somehow doesn't show the text.

Anyway, let's try again

Hey lovely people ✨

It’s Thursday, which means… weekend menu time! 🥖🍓
It feels so good to be back baking in the kitchen — I truly love what I do 🤍

Available this weekend at both locations:

📍 26 Niven Street, Stafford Heights (16th May, 9am–12pm)
📍 (16th May, 6am–1pm)

Here’s what I’ll have for you this weekend 👇

🥖 𝗕𝗿𝗲𝗮𝗱𝘀
• Sourdough loaves: Plain, Multiseed, Olive & Rosemary
• Sourdough tin loaves: White Sandwich, Wholemeal Spelt, Spiced Rye & Fruit Loaf
• Baguettes

🍰 𝗦𝘄𝗲𝗲𝘁𝘀
✨ Strawberry Danish — flaky croissant pastry filled with rich vanilla mousseline cream and topped with fresh strawberries 🍓

✨ Cinnamon Rolls — buttery laminated pastry layered with cinnamon sugar throughout… soft, sticky, and impossible to stop at one 🤎

✨ Plain Croissants

✨ Chocolate Pain Suisse — croissant pastry with Belgian chocolate, orange blossom pastry cream, and finished with candied homegrown kumquats 🍊

✨ Chocolate Hazelnut Financier

✨ Chocolate Chip Cookies 🍪

✨ Lemon tart

🥯 𝗦𝗮𝘃𝗼𝘂𝗿𝘆
• Jerusalem-style bagels with roasted potatoes & parmesan
• Cheddar scones with crispy curry leaves & black pepper

Pre-orders are now open 🤍
Send me a DM if you’d like me to put something aside for you 😊

Cheers,
Ash ✨

05/06/2026

Lemon tart, simple but oh so delicious.
Come say hi and grab a slice or two tomorrow. from 6am-1pm and @ 26 Niven Street Stafford heights from 8:30amish-12pm.

04/06/2026

03/06/2026

Taking a short break to travel and explore different bakeries is always a great source of inspiration. I didn’t grow up around a baking culture, but I did grow up surrounded by a rich cooking culture filled with bold spices and layered flavours.

Whenever I try something from another bakery, I always think: how can I make this a little more “me”?

That thought really clicked when we had a scone from a bakery recently. It made me realise that a scone is the perfect canvas for South Asian flavours.

So this week, we’ll have a savoury scone with black pepper, crispy ghee-fried curry leaves, and cheddar.

We’ll also have a chocolate hazelnut financier on the menu.

Full menu coming tomorrow.

01/06/2026

2 weeks of Tasmania in 30 seconds.

After exploring South Tassie for a few days, we headed to Wynyard to do a short stage at .apizza. In the few days I was there, I learnt so much about working in a bigger bakery-style space.

Many in the baking community know how generously Ian shares his knowledge, and that’s exactly what I experienced — how to work neatly, keep the space clean, work efficiently, how not to f**k things up, and what to do when you do.

These are the kinds of things you can’t learn from social media, and I’m grateful to anyone who gives me the opportunity to learn from them. Every stage opportunity makes me a better baker.

Business open as usual from Saturday. The website is open for pre-orders — see you Saturday!

30/05/2026

Just a reminder we are closed today, no stall at both locations. 🙏🙏

27/05/2026

Just a reminder that we are away this week and will be back baking on June 6th. Looking forward to seeing you then! 🥰

16/05/2026

Thanks to everyone who stopped by today — we’re truly humbled that you chose to spend your hard-earned money at our stalls. We appreciate your support so much.

It was lovely meeting so many new neighbours in the area, and as always, it’s wonderful catching up with our regular customers. ❤️

We’re off to Tasmania next week (yes, I know… winter probably isn’t the ideal time to visit 😅), so I’ll definitely be packing plenty of warm winter clothes! I’m also very excited to spend a few days in what I call Mecca for bakers, learning lots, I’ll be sharing lots of stories along the way — and eating a ridiculous amount of pizza. 🤤🍕

Back to markets on June 6th, stay safe and warm!

Ash & Rajesh ❤️❤️