Sourdough Bread Supply

Sourdough Bread Supply

from 8.50

The School of Sourdough Bread Supply Service

Every week we bake up to 100 loaves of sourdough bread. That’s it. The new School of Sourdough bakery in the lower Hunter Valley will have a steady production run which will also be used as a training base for aspiring bakers. The Sourdough Bread Supply Service enables you to access your share of these hundred loaves.

Locations

Each Saturday morning (unless otherwise stated) we will deliver your order to your selected location in the Hunter Valley region.

There will be Pickup Points (PUPs) in various convenient locations. At this point, we are looking at the following PUPs:

  • Maitland

  • Newcastle East (Local Crop is confirmed)

  • Hamilton/Islington

  • Mayfield

  • Raymond Terrace

  • Glendale

    Over time, these locations will expand (or contract) depending on where our customers turn out to be.

The Breads

We have five delicious loaves to choose from. From time to time we will add one off specialties to the list. Subscribers will be emailed each week a fresh order form with everything available for the following Saturday. You simply fill in the tickboxes and pick up your fresh bread Saturday morning. The five ‘staple’ breads will be:

Sourdough Batard (750g)

Chunky Fruit (600g)

Seed + Grain (750g)

Olive Sourdough (600g)

Country Rye Batard (750g)

Also on the list are (on an infrequent basis):

Date (600g)

Hemp seed (750g)

Ancient Grain (750g)

100% Rye (750g)

Wholewheat Batard (750g)

Baguette (750g)

Purchasing Options

Each loaf is valued at $8.50. You can order one at a time, or more. You don’t have to order at all on any given week. Your balance will be kept on record until you need it.

  • The Buy to Try Subscription is a chance to try our delicious authentic sourdough bread, and our service!

  • The Single Subscription entitles you to 4 loaves, a saving of $2 from the retail price.

  • The Family Subscription entitles you to 8 loaves, a saving of $8 from the retail price.

  • The Bulk Subscription entitles you to 16 loaves, a saving of $40 from the retail price.

  • The Reseller Subscription entitles you to 12 loaves in a single delivery, saving you $36 off retail.

How it Works

When you purchase a subscription, you will be emailed an order form which you need to fill out and email back by Thursday 5pm of each week. On the form, you can specify which of the locations you would like to use as your pickup point. You can also set a particular location as your default delivery address (recommended).

We will send you a reminder when you need to renew your subscription. Or, you can set up a programmed payment with us by arrangement. Then you don’t need to think about it. And you won’t lose your place among our subscriber base.

  • All our bread is pure, authentic, slow leavened sourdough.

  • We use sustainably farmed grain from Wholegrain Milling Company at Gunnedah, NSW.

  • We bake in a specially designed, super clean wood fired oven in the Lower Hunter Valley of NSW.

  • Water, which is about a third of the finished loaf, is rainwater.

We are a teaching bakery, helping people to learn the craft of sourdough from the ground up.

Deliveries will begin on the Saturday 27th of October, 2018, and will continue on a weekly basis unless otherwise notified.

Your bread will arrive at the arranged location by 10 am every Saturday morning.

Our system is limited to 100 subscribers only. Once you have used your subscription, it will be made available to another person, family or reseller, unless you renew. That’s why we recommend setting up an auto renewal.

What We Do

Our business model is different to many other bakeries. We are not aiming for growth, we aim for sustainability; we don’t look for profit, yet a surplus is welcomed; we aim to produce as little waste as possible in all our practices, and to look for ways to create a waste free system in our particular part of the food system.

We apply ourselves to the task of creating an enterprise that is collaborative and human centered.

We don’t want to create an enormous footprint on the planet, but an enormous legacy will be fine with us.

We want to see if ‘localism’ can work in the real world. ‘Globalism’ is a part of everything we consume, and we are learning that it doesn’t serve all of the members of the ‘global community’ (‘supply chain’) well. Localism in theory can be adapted to any environment, anywhere. We want to decentralize things a bit, so that people can once again take control over their lives.

It’s a big ask, but really, it’s a small thing. If this bunch of ideas sits well with you, then subscribe!

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SourdoughBaker Breads are unique. They are baked directly on the sole of a specially designed, super efficient wood fired oven. Each loaf has spent upwards of 72 hours being made. During this time the bread develops complex flavours, while harmful gliadins (part of the issue for people who suffer from gluten intolerance) are slowly broken down. All the goodness is preserved as the breads are allowed to ferment naturally in cool temperatures.

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Warwick Quinton has created slow leavened sourdough breads for thirty years. He is one of the original artisan bakers in Australia; he knows the slower the bread takes to be made, the better it is for you. His fundamental belief is that true sourdough bread is a staple food for all human beings. Naturally leavened breads are part of many different cultures, and they are made from many different grains for centuries. Bread has been a cornerstone of civilisation all around the world.

Over the years, industrial and chemical processes have almost completely subverted the baker’s craft, and in so doing bread has become yet another toxic substance we have been force fed.

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Warwick teaches his craft widely, and has been a part of a renaissance in bread making culture world wide. He thinks bakeries should serve their local populations, and that they play a part in community life that is more important than simply supplying a commodity. By subscribing to this service, you’ll be supporting local producers - not just the baker, but the student who helped. The miller; the local tradespeople who built the wood fired oven; the farms where the grain has been sourced; the communities who continue as a result of these and other trades continuing. Your support is one way of helping to mesh together something that is larger than the sum of its parts.