artisan baking, using traditional methods with simple, natural ingredients, since 2000
In 2000, after baking sourdough bread at home for 5 years, Melbourne lawyers John and Bronwynne Calvert decided to down suits, move to the country, and start a bakery. They chose Irrewarra in Victoria’s Western District where the Calvert family had farmed since 1842. Today Irrewarra sourdough bread is recognised as one of the best breads in Australia, unique, authentic and still handmade from the original homemade culture that the Calverts created in 1995.
Irrewarra’s all natural handmade granola is the ultimate healthy luxury breakfast cereal. Created in 2003 at the Irrewarra James Street Café it’s made with Australian oats, nuts, seeds and Australian honey baked into crunchy chunks. Sensational with natural yoghurt, farmhouse milk fresh fruit or straight from the pack.
Anzac biscuits are uniquely Australian and Irrewarra’s Anzac is unforgettably delicious!. Made with rolled oats, golden syrup from Queensland-grown sugar cane and fresh local butter, they’re baked until crunchy and caramelised. To make something delicious even better we’ve made a dark chocolate variety and the macadamia version featuring Australia’s native nut.
Festive baking, traditionally using dried fruits, spices and spirits, combined into pastry and rich doughs, is a special time in the baking calendar. At Irrewarra we have picked out our favourites from traditional European festive treats and created something unique to our bakery – Sourdough Hot Cross Buns, Italian Almond and Fig Chocolate Panforte, a Four Spice Sourdough Christmas Fruit Loaf and Fruit Mince Tarts.