Our bakery started life in February 2007 with our first batch of pita bread. Back then, we did 1 market on a Saturday and a Sunday. We then branched out into other styles of bread and before we knew it, we were making a wide range of breads in the true artisan style.

We have stayed true to the philosophy of old world artisan baking, namely using only quality flours from Weston Milling, salt, sour dough starter and no chemicals or preservatives in any bread we make. We make all the doughs from scratch using recipes developed by Adam over time.

We start making doughs on a Thursdays and Friday to get the long fermentation process going then we start baking Friday night and right through Saturday until dawn, then load up the vans and proceed to the markets. Once these markets are finished, we start all over again for Sunday....

This is a true family business. It's made by the family and sold by the family.