A loaf using freshly milled High Extraction (sifted) Woodstock condo wheat flour, Woodstock rosella wholewheat flour and rye leaven. Woodstock had taken off a bit of the bran in this flour for a slightly lighter than wholegrain bake, but it's definitely not gone to waste because our loaves are rolled in the bran before baking!

Our Classic White Vienna is made using organic roller-milled white wheat flour and 25% organic stoneground wholegrain spitfire wheat from Woodstock Flour.

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Our Sourdough Crackers are made with rye leaven, organic white wheat flour from Wholegrain Milling, sesame seeds, local extra virgin olive oil, rosemary and pink lake salt. They are crispy and wholesome having been fermented for 24 hours for extra flavour.

200g per bag

Perfect with cheese, dips or just eaten by the bag!

A deliciously citrusy cake with lemon and lemon myrtle folded through a dairy free wholegrain cake batter, and iced with a simple lemon myrtle icing.

Enjoy with a refreshing herbal tea!

Ingredients - wholegrain Rosella flour, oat flour, sugar, olive oil, oat milk, lemon, lemon myrtle, baking powder, salt.

Pack of Five .

These chunky biscuits are made with wholegrain rye flour from Woodstock Flour in Rutherglen, Spencer Cocoa dark chocolate from Mudgee, roasted hazelnuts from the Ovens Valley, Lardass Butters cultured butter from Ocean Grove, Bundaberg sugar, local eggs, salt, and baking soda .