Our sourdough is made the old way: with flour, water and salt. We ferment our bread overnight and bake each day at 11.30am. We'll take these three ingredients and make a limited batch for bakery sales. The remaining loaves and specialty breads are reserved for our guests in the restaurant.
We use flour from wheat grown in New Zealand, and we hand-mill specialty grains such as rice, rye, spelt and buckwheat.
Our sourdough is available from 1pm Thursday - Sunday. Pre- bookings are advised. Call 09 300-5077.