Koraleigh Fruit loaf is made using organic stoneground rye & spitfire wheat flour from Woodstock Flour and organic white wheat flour from Wholegrain Milling. The loaf is full of organic sun dried apricots, currants and sultanas grown and dried by our dear friends Frank and Pene at Murray View Organics in Koraleigh, with a little allspice and cinnamon, and poppy seed on top.

Berlin rye is a light rye, with a blend of Woodstock stoneground organic wholegrain rye flour, Woodstock stoneground organic wholegrain spitfire wheat flour, and Wholegrain Milling white wheat flour.

Our Berlin rye bread is based on the traditional Berlin rye bread (Berliner Landbrot) which is a German bread made from a blend of rye and wheat flours, often using sourdough for a deep, earthy flavour, a dense yet moist crumb, and a chewy, aromatic crust, perfect for open-faced sandwiches with meats and cheeses or even jams. Lighter than a traditional rye, the blend of flours gives it its unique flavour and versatility.

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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The traditional ANZAC biscuit with a Two Fold makeover - these are a big biscuit and are packed into a bag of 6.

Made with Burrum Biodynamic oats, organic stoneground spelt flour from Wholegrain Milling, Lard Ass butter, coconut, golden syrup, sugar, salt and bi-carb. These are delicious and good for you!