It all comes down to love and taste.
We like to say: sourdough is your tasty vehicle for nearly every meal. Breakfast, lunch, dinner and the snacks in between, we find ourselves using a slice of sourdough to supplement the rest of the plate.
It’s more than a trend; it’s more than just good-smelling dough (although it is that, too). Here, sourdough is a way of life. We’re passionate bakers dedicated to creating flavourful and nourishing sourdough for our community.
What is sourdough?
While regular off-the-shelf bread includes commercial monoculture yeast, sourdough is naturally leavened and made with a starter culture. The sourdough starter is simply flour and water, fermenting over time to create that distinct, tangy flavour and fluffy texture. More depth and complexity in taste, easier to digest, and a longer shelf life, too.
It’s never boring, either; we love sourdough for its ability to be reimagined and remade in so many ways. Three basic ingredients (flour, water and salt) that can be tweaked on repeat with extra flavourful additions, allowing us to endlessly experiment and enhance health properties.
The Lagom Bakery difference
From bakery to bakery, you’ll notice variances in their sourdough – small or large, they’re notably present (just ask our savvy bakers and their well-trained taste buds). This is the Lagom Bakery difference:
Our starter is the baby of the business, requiring regular feeding and care (including watchful temperature management) to produce sourdough loaves each day. All our breads are 100% naturally leavened – no yeast here.
We only use sustainably sourced ingredients. Our flours are from Wholegrain Milling Co. in Gunnedah, NSW – producers we love for their like-minded dedication to the environment and end-eater benefit. Sustainable flours use only grains that are certified sustainable and are sourced from farmers who focus on soil health for long-term sustainability. We also bake a 100% organic flour loaf – the Health Loaf – which is bursting with depth and personality.
We value flavour over aesthetics. Although we think our loaves are pretty spectacular-looking in their own right, it’s not about Instagrammability at Lagom Bakery. We prioritise the end taste and use with well-fermented doughs and carefully crafted combinations.
It’s not a Lagom Bakery sourdough without huge dollops of passion and love, too. You can taste the feeling; it’s our daily devotion.
Just the right amount.
Check out our sourdough menu for the full list of everyday loaves and weekly specials.