Where Every Loaf Begins
Andrew Austin spent 16 years as a professional baker before stepping away from the craft he loved. When he came back, it was with a clear purpose: to bake bread he was genuinely proud of.
The name Bonfire Bread comes from a feeling: the warmth and ease of people gathering around a fire. That sense of connection, of slowing down and sharing something good, is what Andrew wanted to build into every loaf.
Today Bonfire Bread is a family operation, with Andrew's son Daniel joining the team. Five Sydney locations, a shelf full of national awards and one unchanged rule: no compromises on ingredients.
ACO Certified Organic
Every loaf is baked with 100% certified organic flour, independently verified by the Australian Certified Organic. Not just a label. The real thing.
Slow Fermented, Always
All our bread ferments for a minimum of 24 hours. Some for 48. The result: deeper flavour, better digestibility, and bread that keeps, naturally.
Award-Winning Craft
Overall Champion Loaf at the National Artisan Baking Competition. Two gold medals at the Sydney Fine Food awards. Credentials earned in the oven, not the marketing department.
What We Bake
Every product starts with certified organic ingredients and time. Everything else is just showing off.
SOURDOUGH
Our organic sourdoughs ferment for 24 to 48 hours. White, wholewheat, olive, fig and fruit. Each loaf is shaped by hand and baked fresh daily.
Traditional Bread
& Rolls
From our Gold Award-winning organic white loaf to sesame-crusted rolls and herb focaccia, made with the same slow process, every time.
Pastry & Cakes
Cinnamon scrolls, spelt cookies, flourless chocolate cake, burnt basque cheesecake. Baked from scratch with organic spelt flour, NZ butter, and free-range eggs.
Real Ingredients. Nothing Hidden.
We source our organic wheat from Kialla Pure Foods in Queensland, a small mill where every grain is traceable to the farmer who grew it. Our bread is free from additives, preservatives, and seed oils. Our eggs are pasture-raised, sourced locally. Our butter is New Zealand grass-fed.
These aren't marketing claims.
They're just what we use.
We source our organic wheat from Kialla Pure Foods in Queensland, a small mill where every grain is traceable to the farmer who grew it. Our bread is free from additives, preservatives, and seed oils. Our eggs are pasture-raised, sourced locally. Our butter is New Zealand grass-fed.
These aren't marketing claims. They're just what we use.
NO ADDITIVES
Long fermentation
traceable to the farmer
No preservatives, no seed oils, no shortcuts. Just organic flour, water, salt, and time.
24–48 hours of slow fermentation breaks down gluten and develops complex flavour, making our bread easier to digest and naturally longer-lasting.
Our flour comes from Kialla on the Darling Downs, Queensland. They know who grew every grain. So do we.
The Bread Speaks
for Itself.
In our first year of baking, we walked away from Australia's most respected baking competitions with this:
NATIONAL ARTISAN BAKING COMPETITION
Overall Champion Loaf. Most Successful Exhibitor. Four out of five sourdough categories.
Sydney Fine Food Show
Two gold medals, two silver, two bronze, in our very first year of entering.
In 2026, Bonfire walked away with five gold, two silver and five bronze.
Gold Award for the White Loaf
Our certified organic white loaf took gold at the Sydney Fine Food Show. It's still on the shelf today.
Find Us Across Sydney
Fresh bread, four locations.
Avalon Beach (our flagship store)
68 Old Barrenjoey Rd, Avalon
Harris Farm Stores
MOSMAN
Harris Farm, Bridgepoint Shopping Centre
LANE COVE
Harris Farm, Burns Bay Rd, Lane Cove
MARRICKVILLE
Harris Farm, 186 Victoria Rd