Bulk Bread Supply

Bulk Bread Supply

from 36.00

We deliver freshly baked sourdough bread to the Newcastle and Maitland areas every Saturday morning.

For commercial subscribers, we have 4 bulk pricing options.

Six Pack:

Six loaves for $36. RRP $51, save $15, or $2.50/loaf.

Baker’s Dozen:

Twelve loaves, plus a free sample, for $66. RRP $102. Save $36, or $3.00/loaf.

Buying Group:

Twenty four loaves for $120. RRP $204. Save $84, or $3.50/loaf.

Distributor:

Thirty six loaves for $162. RRP $306. Save $144, or $4.50/loaf. For distributors who pick up from us directly, we can supply any days, as this volume enables us to work around your needs.

You can order any amount of bread - and any mixture of the 6 different kinds we make. Each week we track your sales for you and suggest variations according to data we gather from you. The larger the purchasing pack, the better the price per loaf.

For resellers, we offer a sale or return option for agreeing to become a Pick Up Point (PUP) for our existing subscriber customers. These customers pre order directly from the bakery, we deliver them (labelled with the customer’s name) and they simply pick up their bread from your outlet each Saturday morning. This brings people to your shop, where they can purchase your other products or have a coffee - it’s a benefit for both businesses! In addition, we advertise your outlet on our various social media platforms, both for our own subscribers and to support sales of our bread through your retail operation.

Of course, you also get the benefit of building your own retail sales with our sought after products! While there are other sourdough bakeries around, we are the only one using a super eco friendly woodfired oven. We are also the only bakery who uses a 72 hour fermentation process to make our bread suitable for gluten sensitive folks. Once your customers have tried our bread, they will continue to buy it, as our own data has shown.

The Breads:

We have 6 delicious varieties available every week. We use certified sustainably grown grain from Wholegrain Milling company at Gunnedah. Our water comes from the sky, and is not treated with any chemicals.

Plain Sourdough (750g)

Chunky Fruit (650g)

Seed + Grain (750g)

Turkish Sourdough (650g)

Country Rye (750g)

Sourdough Baguette (750g)

Our woodfired sourdough bread is unique, and gets a following wherever it goes. We also offer merchandising and marketing options for your business, and a simple, transparent system for ordering and account keeping.

Our bakery is paperless and zero waste. Read about it here.

Call Warwick to discuss your requirements on

0409 480 750

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SourdoughBaker’s Breads are unique.

They are baked directly on the sole of our wood fired oven.

Each loaf has spent upwards of 72 hours being made. During this time the bread develops complex flavours, while harmful gluten proteins are slowly broken down.

All the goodness from the grain is preserved, while gut friendly enzymes are created in the natural cool temperature fermentation process. Breads which are allowed to ferment naturally in cool temperatures become ‘pre biotic’ in the gut, meaning that they ‘house’ helpful gut flora.

All the breads come from a base dough made with only flour, water and salt. There are no additives of any kind - no bread improvers, fats, sugars or refined yeasts. 100% naturally fermented authentic sourdough bread.

There are six kinds of bread available each week:

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Plain Sourdough



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Chunky Fruit

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Seed + Grain

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Turkish Sourdough

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Country Rye

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Sourdough Baguette

Who’s your baker?

Warwick Quinton has created slow leavened sourdough breads for thirty years. He is one of the original artisan bakers in Australia; he knows the longer 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. In so doing, bread has become yet another toxic substance we have been force fed. In some ways, bread has become the primary example of what manufacturing does to food and nutrition, with obesity and allergy being primary concerns in the Western world where bread has always been a staple food. The craft of bread making has been subverted by technology, and not in a good way.

Warwick teaches his craft to the general public and to the trade, with the aim of improving awareness of proper bread, as well as simple low waste, human and earth friendly technologies. Warwick’s approach to low technology baking means that the idea of ‘the village bakery’ is achievable, even from home. Bread brings people together. You can book into a workshop at Warwick’s teaching bakery in the lower Hunter Valley of NSW here.

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 students who helped, and who will go on to start their own village bakeries. You’ll support the miller who selected and milled the grain that went into the bread; you’ll be endorsing the local tradespeople who built the wood fired oven, and who will build the next one too; you’ll support the farms where the grain has been sourced; and even the communities who continue to be directly built upon the grain economy that is so vital to our country. Your support is one way of helping to mesh together something that is larger than the sum of its parts.