Our bakery

Sunlight streams into Irrewarra bakery through large glass windows and our bakers look out over ploughed paddocks and grazing cows. Our bread is imbued with the fresh country air, and the filtered water used in our dough comes straight from the Otway Ranges. Surrounded by the remnants of a 120-year-old garden, this picturesque, historical setting sits well with our traditional breadmaking techniques. Leavened only with natural wild yeasts (sourdough culture), our bread dough proves slowly over the day as it rests, and is then cut and shaped by hand.