Baked with Purpose.
Built by Hand.
Bonfire Bread is a certified organic, family-run bakery in Sydney.
We bake the way bread was always meant to be made.
With real ingredients, old methods, and no shortcuts.
The Baker Who Came Back
Andrew Austin has been a professional baker since he left school. After 16 years working in the craft, he stepped away. But bread has a way of pulling people back.
When Andrew returned, it was with a clearer sense of what he wanted to make: honest bread. Organic bread. Bread with nothing hidden in it and nothing rushed about it. In 2018, he opened the first Bonfire Bread in Avalon on Sydney's Northern Beaches.
The name came from a feeling more than a formula. A bonfire is where people slow down and gather…the warmth, the conversation, the sense of being somewhere worth staying. That's what Andrew wanted to bake into every loaf.
"We've never believed in shortcuts. Great bread starts with great ingredients, time, and respect for the craft."
Flour Worth Knowing About
When most bakeries say 'organic,' they mean they've sourced organic flour when it's available, or blended it with conventional. That wasn't the standard Andrew wanted to bake to.
Bonfire Bread pursued full ACO certification (Australian Certified Organic) which means every ingredient, every supplier, and every process is independently audited. It's a significant undertaking for a bakery. Andrew did it because he wanted customers to be able to verify the claim, not just take his word for it.
Our flour comes from Kialla Pure Foods, a small certified organic mill in Queensland. What sets Kialla apart is traceability: every variety they mill (wheats, spelt, KAMUT, ancient grains) can be traced back to the individual farmer who grew it. We know where our grain came from. That's not marketing. It's a supply chain decision that most bakeries haven't bothered making.
Slow By Design
Most commercial bread ferments for a few hours. Ours ferments for a minimum of 24. Our signature sourdoughs go for 48.
This isn't a gimmick. Slow fermentation is how bread was made before speed became a selling point. The longer the ferment, the more the natural bacteria work through the dough, breaking down gluten, developing flavour, and producing the organic acids that make sourdough easier on the gut and naturally longer-lasting.
It's why people who've struggled with conventional bread often find they can eat ours without the same reaction. It's why our bread tastes different the day after you buy it, not worse. Every loaf is shaped by hand, proved slowly, and baked fresh. It takes longer. But it's worth it.
"When you start with certified organic ingredients and give bread the time it deserves, you don't need to hide behind additives."
Andrew Austin, Founder
Overall Champion Loaf. Most Successful Exhibitor. Four out of five sourdough categories.
National Artisan Baking Competition
What The Judges Said
In Bonfire Bread's first year of operation, Andrew entered the Sydney Fine Food Show and the National Artisan Baking Competition. It was early days, one store, a small team, a clear sense of what they were trying to make. They didn't go in expecting much.
They came home with Overall Champion Loaf and Most Successful Exhibitor at the National Artisan Baking Competition, winning four out of five sourdough categories. At the Sydney Fine Food Show, two gold, two silver, and two bronze. The certified organic white loaf took gold and is still on the shelf today.
Those results weren't the goal. Making honest bread was. But they confirmed that the long fermentation, the certified organic flour, and the refusal to cut corners wasn't just a personal preference. It was the difference.
A Family Business, in Every Sense
Bonfire Bread is run by Andrew Austin and his son Daniel. There's no head office, no corporate structure, no brand manager deciding what goes in the bread. There's a baker who cares deeply about what he makes, and a family who've built their working lives around that.That's what you get when you buy from Bonfire Bread. Not a product.
A loaf that someone is genuinely proud of.
Your Questions, Answered
What does ACO Certified Organic mean?
ACO stands for Australian Certified Organic, Australia's largest and most recognised organic certification body. To carry the ACO logo, a business must submit to regular independent audits of every ingredient, supplier, and production process. Unlike the term 'organic', which any producer can use without verification, ACO certification is independently verified. For Bonfire Bread, this means every bag of flour, every egg, every ingredient used in our products is traceable to a certified organic source. It's the difference between a claim and a guarantee.
Is sourdough bread good for gut health?
Slow-fermented sourdough has properties that make it easier to digest than conventional bread. During a long fermentation (Bonfire Bread's sourdoughs ferment for a minimum of 24–48 hours), naturally occurring bacteria break down the gluten and produce organic acids. This pre-digestion process lowers the bread's glycaemic index and reduces the compounds many people find hard to tolerate in fast-made bread. It doesn't make sourdough gluten-free, but many people who are sensitive to conventional bread find slow-fermented sourdough much easier on their system. As with any dietary question specific to your health, speak with your GP or dietitian.
Can people with gluten sensitivity eat Bonfire Bread?
Bonfire Bread's products are not gluten-free. They are made in a bakery that handles wheat flour. However, many people with non-coeliac gluten sensitivity (NCGS) (as opposed to diagnosed coeliac disease) report that slow-fermented sourdough is better tolerated than conventional bread. This is likely due to the extended fermentation process, which breaks down some of the gluten and FODMAP compounds that trigger sensitivity symptoms. If you have coeliac disease or a severe allergy, Bonfire Bread is not suitable for you. If you have a mild sensitivity, we recommend speaking with your healthcare provider before trying it.
Where does Bonfire Bread source its flour?
All of Bonfire Bread's flour comes from Kialla Pure Foods, a certified organic stone mill in Queensland. Kialla specialises in whole grain and specialty grains (wheat, spelt, KAMUT, rye, and ancient varieties) and every product they mill can be traced back to the individual certified organic farm it came from. This level of traceability is rare in baking. It means Bonfire Bread can tell you not just that the flour is organic, but where it was grown and how. Kialla is one of Australia's most trusted organic grain suppliers, and has been milling certified organic flour for over 30 years.
Does Bonfire Bread use preservatives or additives?
No. Bonfire Bread does not use any artificial preservatives, additives, emulsifiers, dough conditioners, or seed oils. Our bread is made with certified organic flour, water, sea salt, and a natural sourdough starter. That's it. The reason our bread stays fresh for several days without preservatives is the fermentation process itself . The organic acids produced during slow fermentation act as natural preservatives and inhibit mould growth. It's the same reason traditionally fermented bread has been the default for thousands of years. Good process is better than a longer ingredients list.
Where can I buy Bonfire Bread in Sydney?
Bonfire Bread is available across multiple Sydney locations. You can visit us directly at our Marrickville bakery, or find us at stockists and farmers markets throughout the inner west and beyond. Our full list of stockists, market appearances, and opening hours is kept up to date on our website. If you're looking for a specific product, calling ahead is the best way to check availability. Some of our specialty loaves sell out quickly on market days.
Who founded Bonfire Bread?
Bonfire Bread was founded by Andrew Austin, a baker who returned to his craft after years in other industries. Andrew's background in artisan baking informed every decision at Bonfire Bread, from the choice to pursue ACO certification, to the 48-hour fermentation schedule, to the sourcing relationship with Kialla. The business is run as a family operation with his son Daniel. Bonfire Bread is based in Marrickville, Sydney.