Chalk Hills Bakery

Our breads are made with levain or sourdough that contains no commercial yeast, only naturally occurring wild yeasts from a mixture of  flour and water from the tap.  The loaves take a while to proof, but the time taken enhances the flavour and lengthens the shelf life without the need for preservatives.  This long fermentation method is a process that maximises the full potential of the flour and is what makes our bread look and taste outstanding.

Product Standards

Artisan Baker Association members are encouraged to list their products and their corresponding sourdough baking standards below. See the standards.

Product:	Standard:
This bakery has not yet provided product standards.