The Bonfire Bread Range

Slowly fermented over 24 hours to develop a full-bodied flavour and satisfying, hearty crumb. Made with Certified Organic Stoneground Wholemeal Flour and a touch of Cold-Pressed Australian Olive Oil, this loaf is nourishing, robust and perfect for every day use.

Fermented over 24 hours to develop a deep golden crunch and robust, savoury flavour. Made with Certified Organic Flour and Cold-Pressed Australian Olive Oil, these extra-crusty bread sticks are ideal for antipasto boards, dipping, or snacking.

Fermented over 24 hours to develop a rich, nutty flavour and hearty texture. Made with Certified Organic Flour and a blend of seven nourishing grains and seeds, this loaf is satisfying, wholesome, and ideal for toast or sandwiches.

Traditionally fermented over 24 hours to develop flavour and a satisfying, chewy texture. These Organic Bagels are boiled and baked for a classic crust, finished with sesame seeds and a touch of cold-pressed Australian Olive Oil for depth and balance.

Made with Organic Heritage Flour, this rustic Italian-Style loaf has a light, open crumb and gently crisp crust. Naturally flavourful and versatile, it’s perfect for sharing at the table, dipping in olive oil, or pairing with simple, fresh ingredients.

Fermented over 24 hours for a light, airy crumb and crisp golden base. Made with Certified Organic Wheat Flour and generously finished with cold-pressed Australian Olive Oil, mixed Italian herbs, and rock salt. For a fragrant, savoury finish.

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.