Why it’s really good
No Gums or Additives: I use traditional fermentation & psyllium husk, not gums, for a natural, chewy texture
Wholegrain Priority: Made with buckwheat & rice flour for a more satisfying, nutrient-dense loaf that’s easy on the gut
Hearty, Not Airy: I use more flour per loaf than commercially made bread, so you get bread that’s filling & goes further
Real food: I believe in food made with minimal processing
Australian, Organic: Wherever possible Organic & Australian produce is used. Care is taken not to use ingredients with preservatives
Zero Seed Oils: I only use clean fat (Pepe Saya Cultured Butter & Australian Extra Virgin Olive Oil) to keep my products delicious & inflammatory-friendly
About me
How It Began: Art Student To Self-Taught Baker
It’s Not Just Gluten Free - It’s Really Good Bread That Happens To Be Gluten Free
During Lockdown, I Fell Down The Rabbit Hole Of Sourdough And Pastry - But Later Realised I Was Gluten Intolerant
I Refused To Accept That Gluten Free Meant Having To Endure Terrible Supermarket Versions Of The “Real Thing” So I Reworked Everything I Learnt About Baking, Began Using Wholegrain Gf Flours, Homemade Rice Starter And Psyllium Husk, And Taught Myself How To Bake Excellent Bread With Less Common Flours
My Passion Is To Produce Great Bread Regardless Of The Limitations Of Gf Baking
Uncompromisingly Quality, Unprocessed And Full Of Flavour -Proving That Gluten Free Bread Can Be Really Good!
Featured Products
Buckwheat Sourdough Cinnamon Buns
from $28.50
Buckwheat Sourdough Cheese Twist
from $30.00
Pistachio Cream Cookies
from $65.00
Buckwheat Sourdough Boule
$27.00
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