Sourdough Bread Supply
Sourdough Bread Supply
SourdoughBaker’s Bread Supply Service
Want to try real woodfired sourdough? Unlike ordinary sourdough bread.- it’s crustier, earthier and more flavoursome. And it keeps really well.
We deliver to the Newcastle and Maitland (NCL) areas each week. We also deliver to Gloucester, Stroud and Booral (MNC).
The School of Sourdough bakery does a weekly production run. There’s a set number made each week. Our Sourdough Bread Supply Service enables you to access your share of these loaves.
Local Woodfired Sourdough Breads
Warwick Quinton, a.k.a SourdoughBaker, has been creating his unique handcrafted bread for over three decades now. It’s baked in his own specially designed smoke free wood fired oven. It is leavened for around 72 hours before it is baked. This makes the bread flavoursome and highly digestible.
Subscribers get an online order form, updated each Tuesday. Everything that’s available for the following Friday is on it, as well as your account balance. You simply fill in the numbers online and pick up your fresh bread Saturday morning.
We have six delicious sourdough loaves to choose from.
Plain Sourdough (700g)
Chunky Fruit Sourdough (600g)
Seed + Grain Sourdough (700g)
Turkish Sourdough (700g)
Rye and Hemp Sourdough (700g)
Mushroom Pizzetta (300g)
We also have a list of Specialty breads, made on a regular basis.
Purchasing Options
We have a bulk purchase discount, so the bigger your subscription, the better the price per loaf.
When you order multiple loaves, you can receive just one at a time or more. Your account balance is available online at all times.
Your subscription isn’t timed out.
If you don’t need bread, we don’t force you to. Your account remains in credit until you use it up.
Prices vary by delivery location. Subscribers in the Newcastle./Maitland region incur a small freight charge which is included in the price.
The Try to Buy Subscription is a chance to try our delicious authentic sourdough bread, and our service! Priced from $8 (Mid North Coast) or $9.50 (Newcastle) and delivered to a Pick Up Point near you any Friday you like.
The SixService Subscription pack entitles you to 6 loaves. Priced from $39 (Mid North Coast) or $45 (Newcastle), and they will be delivered on a Friday to a Pick Up Point near you.
The TwelveService Subscription entitles you to 12 loaves. Priced from $72 (Mid North Coast) or $84 (Newcastle), you can have one or more delivered to a PUP near you for any Friday delivery.
The TwentyFourService Subscription entitles you to 24 loaves. Priced from $132 (Mid North Coast) and $144 (Newcastle), your bread will be delivered to your chosen PUP each Friday till your credit is used up.
The balance of your subscription will be kept on an online record, which you can access any time.
Your subscription doesn’t run out at the end of the month. It’s yours until it’s used.
How it Works
We deliver every Friday afternoon to a number of convenient locations. These are your Pick Up Points. Currently, we have a number of them in Newcastle (inner city), Maitland, Gloucester, and along the Bucketts Way. We intend to include Taree and Wingham on our list in the future.
Our bread is different to commercial sourdough in a number of ways.
All our bread is pure, authentic, slow leavened sourdough. This makes it suitable for gluten sensitive folks.
We use sustainably farmed grain from Wholegrain Milling Company at Gunnedah, NSW, as well as other locally sourced flours from time to time.
We bake in a specially designed, off the grid wood fired oven in Gloucester NSW.
All our bread is completely hand made. It is more flavoursome than other sourdough breads.
Our system is limited to 100 personal subscribers only. Once you have used your subscription, it can be made available to another person, family or reseller, unless you renew. That’s why we recommend setting up an auto renewal.
(If your business would like to become a PUP for our service, please give us a ring on 0409 480 750. You do not have to stock our bread to be a PUP, but you will receive the benefit of added foot traffic of our customers coming to you to pick up their bread each Saturday. We are also looking for stockists in various areas. Please feel free to call to discuss how we can collaborate.)
What We Do
Our business model is different to many other bakeries.
We are not aiming for growth, we aim for sustainability; the service has been running for four years now.
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 we continue to look for better ways to create a waste free 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; an enormous legacy will be fine.
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.
If you are a local buying group, or operate a shop and think your customers would like this bread, why not subscribe? We have packages for larger volumes which make the saving or markup on the product substantial.
If this bunch of ideas sits well with you, then subscribe!
If you just like fresh, real sourdough bread each weekend, subscribe!
If you have a local shop or cafe who could use or sell this bread, send them this link, so they can subscribe.
If you have any questions about the service, or would like to know more, call Warwick on 0409 480 750.
SourdoughBaker’s Breads are unique.
They are baked directly on the sole of our wood fired oven.
Each loaf has spent 72 hours being made. During this time the bread develops complex flavours, while harmful gluten proteins are slowly broken down. Suitable for the gluten sensitive folks.
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.
Plain Sourdough
Chunky Fruit
Seed + Grain
Hemp + Rye
Mushroom Pizzetta
Turkish Sourdough
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 Mid Coast 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.
