Join Baker Bleu’s passionate team crafting real sourdough with purpose, tradition & innovation
Baker Bleu is a part of a strong community of farmers, producers, restaurants and cafes in Melbourne.
Ingredients of the highest quality are paramount to our product and we have utmost respect for the planet, producers and product we create. We make sourdough bread & pastries with patience and respect to achieve bread to share and enjoy.
In today’s fast paced world Baker Bleu tries to bring back the joys of real bread using the ancient techniques of long fermentation sourdough. We harness modern innovation in baking to create an ancient product with the least impact on our bakers.
ABOUT US
Ingredients of the highest quality are paramount to our product and we have utmost respect for the planet, producers and product we create. We make sourdough bread & pastries with patience and respect to achieve bread to share and enjoy.
In today’s fast paced world Baker Bleu tries to bring back the joys of real bread using the ancient techniques of long fermentation sourdough. We harness modern innovation in baking to create an ancient product with the least impact on our bakers.
In today’s fast paced world Baker Bleu tries to bring back the joys of real bread using the ancient techniques of long fermentation sourdough. We harness modern innovation in baking to create an ancient product with the least impact on our bakers.
Ingredients of the highest quality are paramount to our product and we have utmost respect for the planet, producers and product we create. We make sourdough bread & pastries with patience and respect to achieve bread to share and enjoy.
WHAT IS SOURDOUGH?
It is a traditional bread making technique that dates back to ancient Egypt. The bread is naturally leavened with natural microorganisms (wild yeast) rather than commercial yeast. Sourdough is effectively a naturally fermented food, the probiotics benefit your gut.
With our long fermentation process (48 hours), most people (non-coeliac) find it very easy to digest.
Furthermore, the lactic acid naturally produced in sourdough decreases phytic acid which in turn improves the body’s ability to absorb nutrients. Sourdough (including white) is naturally low er GI compared to commercial bread due to the natural acidity.
There are no preservatives, just natural ingredients. And as the name suggests, there is a natural mild sour flavour, delicious!
WHY WE LIKE A DARK CRUST
It is a traditional bread making technique that dates back to ancient Egypt. The bread is naturally leavened with natural microorganisms (wild yeast) rather than commercial yeast. Sourdough is effectively a naturally fermented food, the probiotics benefit your gut.
With our long fermentation process (48 hours), most people (non-coeliac) find it very easy to digest.
Furthermore, the lactic acid naturally produced in sourdough decreases phytic acid which in turn improves the body’s ability to absorb nutrients. Sourdough (including white) is naturally low er GI compared to commercial bread due to the natural acidity.
There are no preservatives, just natural ingredients. And as the name suggests, there is a natural mild sour flavour, delicious!
WHAT ARE ANCIENT GRAINS?
It is a traditional bread making technique that dates back to ancient Egypt. The bread is naturally leavened with natural microorganisms (wild yeast) rather than commercial yeast. Sourdough is effectively a naturally fermented food, the probiotics benefit your gut.
With our long fermentation process (48 hours), most people (non-coeliac) find it very easy to digest.
Furthermore, the lactic acid naturally produced in sourdough decreases phytic acid which in turn improves the body’s ability to absorb nutrients. Sourdough (including white) is naturally low er GI compared to commercial bread due to the natural acidity.
There are no preservatives, just natural ingredients. And as the name suggests, there is a natural mild sour flavour, delicious!
OUR SUPPLIERS
It is a traditional bread making technique that dates back to ancient Egypt. The bread is naturally leavened with natural microorganisms (wild yeast) rather than commercial yeast. Sourdough is effectively a naturally fermented food, the probiotics benefit your gut.
With our long fermentation process (48 hours), most people (non-coeliac) find it very easy to digest.
Furthermore, the lactic acid naturally produced in sourdough decreases phytic acid which in turn improves the body’s ability to absorb nutrients. Sourdough (including white) is naturally low er GI compared to commercial bread due to the natural acidity.
There are no preservatives, just natural ingredients. And as the name suggests, there is a natural mild sour flavour, delicious!
FREQUENTLY ASKED QUESTIONS
how can i contact head office?
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do you accommodate dietary requirements?
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How is your bread made?
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How is your bread made?
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Do you bake birthday cakes?
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