Baker's Crust

Bakers Crust gourmet bread range is made in Sunshine by Nick, a third generation baker. My grandfather became a baker in Cyprus after returning from fighting with the British army in the Second World War where he was taught to make bread by an army chef as part of his extra curricular responsibilities.

One of my fondest memories as a child was when I was twelve years old helping my dad in the bakery.  At the age of 28 I opened my first bakery with my wife Cathy.

The sourdough breads produced are free from additives and are raised with traditional natural fermentation process rather than using commercial yeast.

The artisan style process uses a ten year old live lactobacillus culture and two days old leaven which causes a natural fermentation process over eighteen hours to lighten soften the finish product. We are using local suppliers such as western milling for the certified organic flour. 

We have: White sourdough, Grain sourdough, Herb sourdough, Kalamata olive sourdough, Haloumi sourdough, Muesli sourdough made with honey great for diabetics.