But not just any bread. We're passionate about artisan breads, the kind that takes time and skill to make. There are no pre-mixes, preservatives or additives in Manubread breads. In fact our breads contain little more than flour, water and salt. Most of our breads begin with a sourdough starter, a culture of bacterium and yeast growing and living off flour, water and oxygen. It takes a number of h
ours for these flavours to develop in bread, one reason why a sourdough loaf takes so long to rise and bake. Our pastries are made in the traditional French style and include a range of French pastries, brioche and puff pastries. Our team of French and Australian bakers are highly skilled and passionate craftspeople trained in the art of mixing, fermenting, shaping and baking a hand crafted loaf of bread. They understand the science behind the chemical reactions of the ingredients and know how to provide the best environment for the bread to develop. They love what they do and its shows in every loaf.
