Family owned & operated sourdough bakery

From Single origin wheat, straight from the Doolin’s farm in Northern NSW; to Pepe Sayer butter, churned from single origin milks in the Gippsland region of Victoria; to serving high quality, sustainably focussed Clark St coffee instore; we aim to use the best ingredients that we can source. We are always striving to support other like-minded companies and producers along the way, basing our choices of ingredients on flavour, quality, health and traceability of the product. Knowing where our food comes from is of prime importance to us and our family.