Our baker ++

Inspired by stories he’d read of artisan sourdough bread made from pure organic ingredients – stone-ground flour, spring water and sea salt, Joost Hilkemeijer began experimenting with baking while still a university student. But it took three years of overseas travel, a stint in a boring 9-5 job, and the resurrection of a rundown restaurant before he established his own woodfired sourdough bakery in Berry, NSW. Today, he’s obsessed with baking the perfect loaf of bread and his passion and commitment comes through in every loaf he bakes. Near-enough is never good enough. And his customers appreciate every perfect mouthful of his authentic artisan bread.

Our bread++

Berry Woodfired Sourdough Bread is baked in two brick ovens fuelled to 330 degrees Celsius by a mix of Murray River red gum and ironbark logs. The fires are lit at dawn and baking begins mid-afternoon. The essential ingredient in Berry Woodfired Sourdough Bread is the natural leaven, the organic starter at its heart. Joost created his own culture from a combination of stone-ground organic rye flour and purified water. The leaven is a living organism, which must be ‘fed’ fresh flour every 24 hours. Each loaf is slowly mixed from flour and water and salt, shaped by hand, and set to rise in willow baskets. Authentic, artisan bread by an authentic, artisan baker.