Little Stroud Loaf, 7 Berkeley Street, Stroud (2026)

Welcome to Little Stroud Loaf — a small-batch sourdough microbakery based in Stroud, NSW. Each loaf is naturally leavened, using 100% organic flour, water, and salt. We believe good bread starts with simple, honest ingredients and time. Bake days are every Friday, with pre-ordering open from Sunday evening through to Wednesday 6pm.

15/10/2026

One year of little loaves heading off to people’s homes 🌾💛

Starting Little Stroud Loaf felt like a huge investment in the unknown, but deep down, I had a really good feeling about it, so I backed myself and went for it.

A year on, seeing the Little Loaf Shed filled with bread, ready to head off to local kitchens, is something I’m so proud of. What started as an idea has become a real business, something meaningful for our family, and a way to share something I love with the people around us.

To everyone who has ordered a loaf, come along to a workshop or told a friend about Little Stroud Loaf, thank you. You’re part of what this has become, and I’m so glad you’re here.

One year down. So much more to come. 🍞💛

13/10/2026

Your sign to order the good bread 🍞💛

Naturally leavened, long-fermented sourdough made with certified organic flour, baked fresh for your Friday pickup.

This week’s menu is open until tonight 6pm and we still have a few of these left!

Get your weekend loaf sorted via the link in bio or head to:
https://littlestroudloaf.com.au/shop/

11/10/2026

🍞 This week’s menu!

We’re celebrating our birthday month with something a little sweet this week, alongside one of our much-loved sourdough minis.

✨ This week’s specials:
🍥 Cinnamon Scroll Sourdough Focaccia — a little birthday-month sweetness!
🍒 Walnut & Cranberry Sourdough Mini — such a delicious combination.

Plus, all your regular favourites are back on the menu, made with certified organic flour, naturally leavened and long fermented.

Every loaf is baked fresh Friday morning and ready for collection from the Little Loaf Shed Friday afternoon. 🌾

A little reminder that orders close Wednesday at 6pm, or sooner if we sell out.

🛒 Order online: https://www.littlestroudloaf.com.au/shop/

You can also find us over on Instagram for a peek behind the scenes and all things sourdough. https://www.instagram.com/littlestroudloaf/

Thanks for being here and supporting our little microbakery. 💛

10/10/2026

Have you checked out the Stroud Bicentenary program yet? 💛

There’s so much happening around our little town as we celebrate 200 years of Stroud!

It was lovely to see Veronica at the Stroud Country Fair last weekend as the excitement builds for Stroud’s Bicentenary.

From community events to the special Bicentenary gin from The Farmers Wife Distillery there are so many ways to get involved and celebrate this milestone.

The gin is available to pre-order now, with proceeds helping support the Bicentenary celebrations.

Head to the Stroud Bicentenary website to explore the full program, and give their page a follow so you don’t miss what’s coming up: https://stroudhistoricalsociety.com/stroud-200/ Stroud 200

Little Stroud Loaf will be at the Back to Stroud Day on Saturday 28 November. Looking forward to being part of the celebrations! 💛

09/10/2026

One of my favourite things about sourdough pizza bases is how beautifully they fit into my microbakery rhythm. 🍕

The dough is mixed on Wednesday night while I’m preparing my microbakery levains for Thursday’s dough day. It ferments overnight before going into the fridge for a long, cold ferment, meaning there’s nothing more to think about until Friday morning’s bake.

While my first load of loaves goes into the oven, I divide and pre-shape the dough, then let it rest on the bench while the loaves and focaccia do their thing.

By the time I’m ready for them, the dough is beautifully relaxed and easy to shape into bases, ready to par-bake before the morning is done.

I just love that these long-fermented, organic sourdough pizza bases make pizza night so easy, while giving you a really good-quality base made with simple, beautiful ingredients. Something nourishing, satisfying and made with care — ready to pull out of the freezer whenever pizza night calls. 💛

06/10/2026

My final sourdough workshop for the year is coming up — and half the spots are already booked. 💛

If you’ve been wanting to learn how to make beautiful sourdough at home but have felt a little overwhelmed by the process, this is your chance to come along and learn it all hands-on.

Join me on Tuesday 27th October for my beginner-friendly, hands-on Everyday Loaf sourdough workshop, where I’ll take you through my much-loved Stiff Starter Method and show you how I make sourdough fit into everyday life.

Together we’ll cover:

🥖 Mixing and handling sourdough dough
🥖 Shaping techniques
🥖 Scoring your loaf
🥖 Understanding fermentation
🥖 Tips for baking beautiful sourdough at home

You’ll head home with:

✨ Your own dough ready to bake
✨ A freshly baked loaf
✨ Your own stiff starter to keep growing at home
✨ The confidence to keep baking long after the workshop

No experience is needed — just a love of good bread and a willingness to get your hands floury. 💛

Half the spots are already booked, so now’s your chance to grab one of the remaining places.

📅 Tuesday 27 October
⏰ 8:45am–12:30pm
📍 Little Stroud Loaf, Stroud
👩‍🍳 4–6 people
💰 $275

This will be my last workshop for 2026, so I’d love to finish the year by welcoming a few more of you into my kitchen and sharing the sourdough process with you.

Book your place via the link in my bio or at littlestroudloaf.com.au/the-everyday-loaf

Address

7 Berkeley Street
Stroud, NSW
2425

Website

https://www.littlestroudloaf.com.au/shop/, https://www.littlestroudloaf.com.au/sales-stiff-starter-method/, https://www.

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