Where can you buy our bread?

THURSDAY BREAD, WEEKLY;
ordered online weekly as a one off, or monthly as a subscription with pick up each Thursday from Daylesford, Yandoit or Kyneton hubs.

DAYLESFORD SUNDAY RAILWAY MARKET
September 14th, 28th
October 12th, 26th
November 9th, 23rd

HEPBURN WHOLEFOODS COLLECTIVE,
Fresh bread every Thursday from 3pm

Why join our bread family?

By ordering Thursday bread you are joining our bread family of farmers, millers and bakers who work to regenerate the land and value small scale, local food systems. Your support means we can bake to order, with no bread going to waste.

Wholegrain Sourdough bread baking workshops!

We have been asked many times if Alison will ever teach people how to bake bread, and the answer now is YES!
We are teaming up with Liesl from Goodness Flour to teach people how to bake tasty wholegrain sourdough bread. Located in Harcourt, Liesl has created a beautiful space to learn, laugh and eat all things wholegrain sourdough bread. Plus! What’s even better, is it’s just a few metres away from the Goodness Flour mill room. So, the flour that will be used is extra fresh!

Beginners Wholegrain Sourdough Bread Class

The aim for this class is to give you both the skills and the confidence to start baking from home. To do that, you’ll be learning everything from the terminology of sourdough bread, to understanding how different flours affect your bread, as well as tips on shaping, proving and baking bread.
You’ll leave the workshop with your own fresh bread, a sourdough starter to begin your journey, some flour, a full stomach from lunch and some recipes!
Classes are on the 20th September and 29th of November
To book and find out more, click HERE

Intermediate Wholegrain Sourdough Bread Class

So, you have baked a few loaves at home, and are feeling up for learning more and refining your skills. This is the class for you! Guiding you through the nuances of baking, Alison will teach you how to incorporate the unique qualities of wholegrain flour into your loaves. There will time to shape, ask questions and even to incorporate grains. This is the class perfect for picking the brains of a professional baker!
This class is on the 30th of November
To book and find out more, click HERE