WHEATLEY LANE BREADS
We use a cultured leaven in all our loaves. Our 100% sourdough loaves are baked using Organic Stoneground flour or Stoneground Sustainable Flour. We also bake a range of Non-organic , lightly yeasted sourdough loaves and baguettes. These are some of our loaves but we like to mix it up.
San Francisco Organic Sourdough
James honed his craft while baking and oven building in San Francisco. This classic loaf he learnt from Tim Decker of Bennett Valley Breads in Santa Rosa.
Stoneground Wholemeal Flour combined with Local Honey and a variety of seeds including a hint of Fennel.
Sol Breads, West End Queensland is where it all began for James. This loaf was inspired by that connection. It is a simple multigrain made with Stoneground Flour
Candelo is the wonderful community in which we live and this is our family loaf. A crusty, non-organic, lightly yeasted sourdough.
NEW YORK RYE
Another flavour favourite from overseas. A light rye with caraway seeds, perfect for cold meats or cheese.
THE BEGA BAGUETTE
Couched in linen and baked directly on the hearth, the Baguettes (and the Candelo Loaf) are first in the oven (when it is hottest) and so have a beautiful thin crust. A non-organic, lightly yeasted sourdough stick.