The Signature Loaf

You’ll be getting one loaf per week and this is it, the signature loaf and here’s what makes it unique…

 

 

 

It’s 100% whole meal, 100% wholegrain. This means you’ll be eating a lot of fibre. This is good for you and the even better news is that the natural levain prepares it for your body. It rises slowly and changes nature. It’s incredibly moist. Most bakeries won’t use wholegrain, wholewheat flour. Even the best use white flour because it’s easy to make it rise and they mix it with wholemeal. By working the dough using artisan methods you get a good rise and great texture. It’s time for you to taste it.

I trust the experience of customers who say they want fresh bread in the afternoon. This might be the only bakery to bake for the afternoon in Perth(?) but in France it’s a tradition. More please.

I’ve been baking bread for over ten years. I started this artisan bakery here because I believe this is a great place to live and we shouldn’t need to drive to Maylands, Highgate or Fremantle to experience real bread. Now you have real bread in Bassendean and the chance to see it continue. Bakeries are like great bread, they take time. They don’t appear fully formed and if they do, there’s often something wrong. They aren’t global chains, they are local. Right here.

 

 

The Artisan Baker of Bassendean

Michael Grau has been baking sourdough bread for over ten years.

It’s a remarkable story, the story of bread and Michael is a Perth pioneer in fully hydrated sourdough bread. It starts with the flour and by using whole grain flours to full hydration you get bread that has none of the dryness you may have experienced in the past. You get mouthwatering bread. Using a natural levain and a fully hydrated dough he is crafting loaves that are delicious and ugly. This is probably why so few bakers make in this way in Australia but it’s a tradition from provincial France and for a baker, so Un-Australian. This beautiful ugly is treason.

 

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