As well as our everyday loaves (country, sesame + poppy country, 100% rye, mountain and baguettes), we have a different special loaf available each day too:
Wednesday: whole grain
Thursday: toasted sesame + brown rice miso
Friday: porridge
Saturday: fruit + nut
Sunday: sprouted grains
SOURDOUGH & BREAD FAQs
Sourdough bread is made using a natural fermentation process that relies on wild yeast and beneficial bacteria instead of commercial yeast. This slow fermentation gives sourdough its distinctive flavour, chewy texture, and makes it easier to digest than conventional bread. At BReD, our sourdough is naturally leavened and fermented over time to develop depth and character.
The long fermentation process breaks down gluten and phytic acid, making nutrients more available and reducing bloating for many people. Naturally fermented sourdough is often gentler on the gut compared to fast-made commercial bread.
Yes. All of our sourdough bread is made using certified organic flour. We believe organic farming produces better flavour, healthier soil, and bread that’s better for both people and the planet.
No. We never use commercial yeast in our bread. Our bread is leavened entirely using our own wild sourdough starter, maintained and fed daily.
Our dough is fermented slowly over many hours, around 3 days from feeding the starter. This slow process improves flavour, texture, and digestibility — and is central to traditional sourdough baking.
Many people find sourdough healthier because it’s naturally fermented, easier to digest, and has a lower glycaemic response than industrial bread. While everyone’s body is different, traditional sourdough is widely considered a more wholesome option.
Yes. All BReD loaves are naturally leavened using wild yeast and bacteria — no shortcuts, no additives.
All of our sourdough loaves are vegan, made with just flour, water, and salt. We have eliminated dairy and other animal-based ingredients from our supply chain.
We specialize in traditional rye or wheat-based sourdough and currently make gluten-free loaves with gluten-free oats, almonds and seeds (the Mountain Loaf) though we cannot certify this as gluten-free since it is made ion our small kitchen. While sourdough is easier to digest for some, it is not suitable for people with coeliac disease.
Sourdough’s complex flavour comes from natural fermentation. The wild yeast and bacteria produce mild acidity, depth, and subtle tang — flavours you simply don’t get from fast-made bread.
