Bread &Patisserie

Why Sourdough

The history of ‘Sourdough’ dates back to ancient days, approximately 6000 years ago.From a scientific perspective, a sourdough starter is a natural leaven—a mixture of grains and liquid (usually flour & water) inhabited by so-called “wild” yeasts and bacteria which leaven and flavor bread dough. The yeasts thrive naturally on the surface of grain, fruits, vegetables, in the air and on the soil. The bacteria strain is benign, a “friendly” rod shaped bacteria called Lactobacillus that converts sugar into lactic and other acids.

Sourdough is a bread made from the natural occurring yeast and bacteria in flour. In traditional sourdough recipes, you’ll find three ingredients: sourdough starter (which consists of flour and water), salt and flour. There is no yeast, no milk, no oils and no sweeteners. It’s about as natural as you get when it comes to bread.



Bread at our bakery made by hand. All the premium local ingredients are folded together with a lot of skill and love. No additive or preservatives are used to ensure that we can provide our customers with the healthiest possible bread. We use organic flour for our sourdough bread.

We have a wide range of products including Organic and Non-organic sourdough. We do customise our bread to cater to our customer’s taste buds.