Sourdough Family

Authentic Sourdough

Gather The Goodness 

Gather The Goodness - Family of Loaves 1It doesn't get more authentic than our Sourdough. Each loaf is a 20 hour labour of love, baked from scratch every day with a real levain starter. Together with your friends and family, enjoy hearty autumn meals complimented by our Sourdough. 

Baked on site at every bakery, our Sourdough comes in a range of shapes and sizes. Our Loaf and Vienna are ideal for sandwiches or dipping in soups while our Sourdough Rolls are the perfect partner to comforting and hearty fall dinners.

Try our Sunflower Flax Sourdough Loaf! With the same dense centre and thick crunchy crust, this loaf is also packed with seeds for a one-of-a-kind flavour.

Mix up your Sourdough routine with these loaves available at select bakeries:
Sourdough Half Baguette
• Cranberry Sourdough Loaf 
• Walnut Sourdough Loaf
• Onion & Poppy Seed Sourdough Vienna
Sourdough Onion & Poppy Seed Half Baguette

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SOURDOUGH RECIPES 

Our Sourdough is the perfect fall bread to absorb the flavour of your hearty autumn meals like stews and soups. We've also pulled some our favourite recipes that you can serve with our Sourdough Bread.

Spanish Baked Eggs

Serves 4

Ingredients

1 COBS Bread Sourdough Cob

1 tablespoon olive oil
2 mild chorizo sausages, sliced
400ml tomato passata (or tomato puree)
1 teaspoon brown sugar
1 teaspoon harissa (optional)
½ cup marinated red pepper strips
salt and pepper for seasoning
4 free range eggs
½ cup pitted green spanish olives (rough chop in large segments)
chopped Italian parsley to serve

Method:

Preheat over to 200°C.

Heat oil in a medium frying pan, add chorizo and cook for a few minutes. Add tomato passata, sugar, harissa and red peppers. Bring to the boil, lower heat and allow sauce to gently simmer for about 10 minutes.

Divide sauce equally among four shallow ramekins. Make a small well in the sauce in each ramekin and crack an egg into each. Sprinkle with olives and cover with foil.

Place in oven and allow eggs to cook for 5 minutes or until whites are firm, but the yolks are still runny. Sprinkle with parsley and serve with large chunks of the Sour Dough.

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