Through longstanding relationships with like-minded purveyors and our shared respect for people, food, and craft, we feed our communities with better bread.
Our flours are milled by the Girardeau Family’s Suire Mill in Boussay, France. From organic and stone-milled flours to the exacting Label Rouge standards, we simply use better flour.
Our small-batch artisan butter is churned by the talented team at the Pepe Saya creamery in Caringbah, Australia.
Our salt comes from the marshes of Guérande in France, where nature’s salt has been harvested using the same traditional techniques since the ninth century.
We are committed to promoting sustainability and reducing our impact on the environment at every level. From sourcing sustainable solutions and ingredients and managing our waste responsibly, to keeping packaging to a minimum and working with local charities to ensure no bread goes to waste, we do whatever we can to help build a better, more conscious community around us.