Seasalt-sourdough

01/09/2026

It doesn't look like this for long. 😆
A rare quiet moment in the bakery before the flour starts flying.

28/08/2026

27/08/2026

Bake mornings, as the sun rises, the van looks like this.
Packed, loaded and heading out across East Gippsland.
Not particularly glamorous. Just a lot of bread. 😆

25/08/2026

Ever wondered why our loaf sizes are called William and Austin?
They’re named after our nephews.
When you’re making hundreds of loaves a week, saying “William” and “Austin” was simply easier than saying “700g” and “1kg” over and over again.
So the names stuck.
William — 700g
Austin — 1kg
Same sourdough. Just more of it.

24/08/2026

You can also follow on Instagram to see more.

18/08/2026

Every loaf is shaped by these two hands.

It’s a quiet part of the process, but an important one. Shaping creates the surface tension that helps the dough hold its form through the final proof and rise in the oven.

One loaf at a time.

15/08/2026

What do you call it? The heel? The crust? The end piece? Whatever you call it, who gets to munch on it in your house?

11/08/2026

This is where our bake week starts.

Around 100g of our mother starter is gradually expanded into each day’s levain — enough to produce between 450 and 1000 loaves in a week.

Small beginnings.

08/08/2026

Cold days call for hot soup and proper bread.

What’s your favourite soup to pair with sourdough?

This week we’re enjoying recipe_tin lentil soup. Don’t skip the lemon—it brings the whole bowl to life.

We sliced up one of our naturally fermented heritage white loaves for dunking, and it did not last long!

Simple food. Shared slowly.

https://www.recipetineats.com/lentil-soup/

07/08/2026

Good food doesn’t need to be complicated.
A loaf of naturally fermented sourdough
A few tasty cheeses
Something salty
Something sweet
Something spicy?
That’s Friday sorted

What’s the one thing that has to be on your grazing board?

padulasdelicatessen