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 in the 90s. 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, Berry Sourdough is known for its authentic European Sourdough, sold in retail stores and featured on café and restaurant menus along the NSW South Coast.