Each Thursday we bake to order for our local community. Your loaf will be ready for pick up from a depot in Daylesford, Yandoit or Kyneton (details confirmed via email).

Barber Wheat, named for chef Dan Barber of Blue Hills Restaurant in New York State, is one of the few modern wheat varieties developed primarily for flavour over crop yield. Jason at Tuerong Farm on the Mornington Peninsula has been growing the grain to be more suitable for Australian conditions, and we are fortunate to have received some of the flour, grown and milled in house at Tuerong Farm. It's very exciting to be able to bake with this flour, it tastes really wonderful!

We hope you enjoy your real bread. Thanks for your support!