Sustainability begins with our grains, runs through our practices, and shapes how we work and operate. from team to tables, it’s how we’ve gotten to where we are today.
Going with the grain
Since the beginning, we have worked with the highest quality stone-milled flour sourced from family-owned Business wholegrain milling co., who have been supplying Australian bakers with certified sustainable and organic flours since 1978. Their traceable farming practices are used to honor the land and protect the soil, resulting in a higher quality flour and therefore, better bread for you.
Stone milling is a traditional method that gently grinds the entire grain between stones, preserving the bran and germ and retaining more nutrients, flavour and natural oils than modern high-speed roller milling.
Because the whole grain remains intact, stone-milled flour is nutrient-dense and often easier on your gut. Supporting family-owned mills also strengthens Australia’s grain networks and helps keep traditional milling knowledge alive.
It takes time, Fermentation, and something wild...
All of our bread is naturally leavened with wild yeast rather than commercial yeast. It’s a genuinely rewarding process.
Sourdough is a naturally fermented food, created through natural microorganisms that develop flavour and character over time. It’s why we’re committed to reviving the ancient technique of long fermentation. You could say we’re bring back the joy of real bread.
Our fermentation process runs up to 48 hours. This allows our dough to develop its complexity and improves digestibility. Sourdough’s natural acidity also results in a lower glycemic index compared to commercial bread (even compared to white sourdough).
We use no preservatives or artificial additives. Just flour, water, salt and time. This makes Baker Bleu bread work better with your body, with a natural sourdough flavour that is both delicious and unique.
Some truly ancient grains...
Ancient grains are original varieties of wheat and grain dating back thousands of years, largely unchanged by modern propagation.
We’ve all eaten these grains for generations, and many people with sensitive stomachs find them easier to digest, particularly when prepared through long sourdough fermentation.
Traditional wheat varieties include emmer, khorasan, spelt, purple wheat and einkorn. Baker Bleu also works with rye, barley and oats, as well as naturally gluten-free grains such as buckwheat, quinoa, teff and millet.
While all wheat and rye contain gluten, many people with gluten sensitivities report better tolerance of ancient grains, especially when combined with slow fermentation. We think it’s a win for both your gut and your tastebuds.
And a little dark crust magic
Our signature dark crust is a natural result of long fermentation and the caramelisation of our grain’s natural sugars. Our deeper bake creates a richer flavour and a satisfying crunch.
Modern Industrial bread production has favoured pale, blond loaves for speed and uniformity. But historically, it’s darker loaves that were the standard. They were prized for their flavour, nourishment and texture. We’re proud to revive and continue that time-honoured tradition.
Real Bread. Crafted slowly. Made Responsibly.
We honour ancient sourdough methods while harnessing modern innovation to improve consistency and reduce strain on our bakers. Thoughtful scheduling, controlled fermentation and considered workflows allow us to create an ancient product with the least possible impact on the people who make it.
For us, sustainability has to go beyond ingredients. It includes our community, our producers and our team.
We love our whole grains, slow methods and top quality produce. we believe that when you’re passionate about your process, it shows in what you Bake. and we’re proud to share it with you.
Questions?
We are always here to talk about all things bread, fermentation and sustainable flour.
How do I contact you?
Feel free to email us at info@bakerbleu.com.au or call 1300bakerb
How do I contact you about catering?
We love events. Our dedicated catering team can help with anything from a small gathering, family lunch, morning tea, boardroom meeting wedding. Reach out via catering@bakerbleu.com.au or call 1300bakerb