We are a team of food loving folks who turned much of our attention to traditional sourdough bread and the foods that accompany it.

Our offering changes daily and is influenced by the seasons and our desire to provide people with better choices for their health. This vision is brought to life through our organic vegetable garden in Terrey Hills which provides us with most of the vegetables we use in our kitchen and sell in the cafes.

We are also one of the only bakeries in NSW to have an in-house stone mill, allowing us to produce fresh, nutritious, unbleached 100% Australian stoneground flour.



Lover of all things food. Team builder, conservationist.

Matt Durrant

Artistic Director of the Bread Division

Dough runs in his veins with a family history of exceptional baking.

Aaron Field


Implementing local, organic vegetables into the seasonally driven café menu, the leader of our in-house fermentation classes.

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