Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
This glorious large loaf is made with locally grown pumpkin, organic Australian polenta, and bread miso created by Homegrown Shoyu.
Oliver and Bree, Head Chef Team at Bar Merenda are the team behind Homegrown Shoyu and they make our miso using left over Two Fold Bakehouse bread. This almost makes it three-fold!
Also in this bread is Woodstock High Extraction Spitfire flour, rye leaven and Pink Lake Salt.
Get in quick for this one, we wont make many of them! It’s truly special.
This glorious large loaf is made with locally grown pumpkin, organic Australian polenta, and bread miso created by Homegrown Shoyu.
Oliver and Bree, Head Chef Team at Bar Merenda are the team behind Homegrown Shoyu and they make our miso using left over Two Fold Bakehouse bread. This almost makes it three-fold!
Also in this bread is Woodstock High Extraction Spitfire flour, rye leaven and Pink Lake Salt.
Get in quick for this one, we wont make many of them! It’s truly special.
