Chalk Hills Bakery

The secret to a good loaf is time and a little bit of patience. Our talented bakers use long-fermenting traditional methods, they knead each loaf by hand and allow time for them to proof slowly. Our ingredients are as simple and as good as can be. For our sourdough loaves that means just organic flour, water, salt and our own sourdough starter which began life in Australia and was brought over by our first head baker. The true age of our starter is unknown, but we do know it has been nurtured for years and for years to come. Our talented and passionate bakers feed the starters every day and nest the final dough in baskets to proof overnight.

Sourdough is natural and nutritional. The long fermentation using naturally occurring yeasts and lactic acid bacteria found in our starters produces lactic acid. Lactic acids make gluten more digestible and provide the mildly sour taste and chewy texture in our sourdoughs which we have all grown to love.