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Friday 8am - 2pm Saturday 8am - 2pm Sunday 8am - 1pm

Slow Dough

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Australia
Kiama, NSW
Slow Dough

Sourdough bakery located on the corner of Manning and B**g B**g Streets, Kiama. Open Friday, Saturday and Sundays.

02/09/2026

Thinking about a leisurely breakfast at home for Father’s Day on Sunday?

Grab our sourdough focaccia slab or croissant six-pack, load them with scrambled eggs and Ian, Tina & Rhys Martin smoked bacon (new to our retail fridge this weekend). And if you like a bit of heat, why not add a splash of Koji Culture ‘Death by Fermentation’ hot sauce?!🔥

There we go, brekkie for Dad sorted!

A reminder you can pre-order our sourdough bread, focaccia and croissant six-packs online. See link in bio.

📷 Mikey Conlon

27/08/2026

A few things to look forward to this weekend:

☀️ Soaking up some sunshine
🍐 The pear danish
🥕 Jo’s carrot cake
☕️ A warm cup of coffee

See you Friday to Sunday. Full menu available in highlights.

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20/08/2026

Did someone say spinach and fetta pie?

Think of it as a slightly elevated spanakopita: a flaky puff pastry filled with spinach and fetta, finished with sesame seeds and a generous grating of pecorino.

On the menu this weekend - Friday 21 to Sunday 23 August. Full menu available in our highlights.

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12/08/2026

Happy hump day! Cinnamon Croissant scrolls with cream cheese icing. On the menu this coming weekend - 14-16 August. Full menu in highlights. Not long to go 😋

06/08/2026

This weekend coming, we'll be baking all the bread staples, plus its a 100% Rye weekend (available Saturday & Sunday). On the focaccia front, its the olive and rosemary. See you from 7am-1pm, Friday-Saturday, and 8am-1pm, Sunday.

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30/07/2026

The custard pillow - Puff pastry baked and filled with vanilla creme pat.

Did you know? Whenever we make our pillows, we make up to 16kg of creme pat by hand using free range eggs and vanilla pods from far north QLD.

Back on the menu from Friday to Sunday - get in quick 🏃‍♀️

📷 Mikey Conlon

24/07/2026

The pain suisse - she's a piece of art.

This classic French viennoiserie is cross-laminated, giving it a buttery, crispy exterior, contrasted by the creamy vanilla custard and melted chocolate chips inside. Made with our hybrid sourdough croissant dough, you won't be disappointed!

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23/07/2026

Early morning scenes at the bakery.

From mixing dough to scoring loaves, loading the ovens and prepping for the day ahead, our bake team has already achieved a lot by the time most of us wake up on a Friday morning!

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22/07/2026

This is us.

A sourdough bakery born from a garage.

Now we’re baking bread from a former minister’s cottage, bringing life back to a once-quiet corner of Kiama.

More than a bakery, we hope it’s a place where you bump into familiar faces, make new friends, and pause for a moment over something that brings a little joy.

We love having you part of our Friday to Sunday 🤍

📷 Mikey Conlon

08/07/2026

Winter is well underway and so begins the hunt for the ultimate comfort food. This weekend we put you to the eggplant parmigiana croissant - decadent, cheesy, tomatoey eggplant parmigiana wrapped in croissant. For the sweet lovers, the twice baked almond frangipane croissant returns. See you Friday to Sunday!

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Address

19 B**g B**g Street
Kiama, NSW
2533

Opening Hours

Friday	8am - 2pm
Saturday	8am - 2pm
Sunday	8am - 1pm

Website

http://slowdough.com.au/

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