There’s something deeply satisfying about tearing into a fresh loaf of sourdough. The crunch of
the crust, the soft bread, that slight tang. But behind every great loaf is a story, one that starts
long before it reaches your plate.
WRIT TEN BY KATE REYNOLDS
The Northern Rivers has long been home to passionate food
makers, and the bread scene here is no exception. For Will
from Sequel Bakery, breadmaking is more than a craft; it’s a
connection. To the land, to the people who grow and mill the
grain, and to the community that gathers each week to share in
the final product. “Bread is such a simple thing. Just flour, water,
and salt, but it’s also incredibly complex,” he says. “It takes
patience, precision, and respect for the process.”
Sequel’s bread begins in the wheat fields of Australia, using
organic grains that are stone-milled in Gunnedah. “Stoneground
flour gives you a depth of flavour you just don’t get with modern
milling,” Will explains. “It’s an ancient method, where the grain is
passed between two stones seven or eight times, depending on
how much of the bran and germ we want to keep. That’s what
makes it special.”
But it’s not just about flavour. Structure is just as important. That’s
where roller-milled flour comes in. “Stoneground flour can be
unpredictable in a commercial setting,” Will says. “Roller-milled
flour lets us create bread that’s consistent, with a beautiful rise
and a texture people love. The key is finding the right balance
between the two.”
That balance extends to every stage of the process. The dough
is blended with Sequel’s sourdough starter and high-quality
spring water, then left to ferment slowly, allowing the wild yeast
and bacteria to develop flavour and strength. “We push the
hydration in our dough. It’s wetter and harder to handle than what
most commercial bakeries use,” Will says. “But that’s what gives it
that caramelised crust and open crumb. It’s always on the edge,
and we love that.”
Sourdough has seen a huge resurgence in recent years,
something Will credits to both its flavour and its digestibility. “It’s
just better for you,” he says. “More people are paying attention to
what they eat, and sourdough naturally fits into that.”
For Nadia from Breadicine, the journey to breadmaking was a
personal one. After leaving a 30-year career in the wholesale
baking industry due to allergies and illness, she started
experimenting with bread that fit within the limits of her gut-
healing journey. “I began baking for myself, then for friends,
and one day someone suggested I take my loaves to market.
The response was overwhelming. I realised there was a real
need in the community,” she says.
Breadicine focuses on nutrient-dense, gut-friendly loaves made
with organic, all-natural ingredients. Specialising in sprouted and
activated breads, as well as gluten-free and grain-free options,
Nadia’s goal was to challenge the perception of what gluten-
free bread could be. “Most gluten-free breads rely on premixes,
starches, gums, and eggs for structure,” she explains. “I wanted to
create something that was not only wholesome and nutritious but
also delicious.”
“MORE PEOPLE ARE PAYING ATTENTION TO
WHAT THEY EAT, AND SOURDOUGH NATURALLY
FITS INTO THAT.”
For both Sequel and Breadicine, fermentation is key.
Not just for flavour, but for health too. “Sourdough is a living,
breathing organism,” Nadia says. “Working with wild yeasts
in a tropical climate is unpredictable at the best of times, but
it’s taught me so much. It took me nearly 400 loaves before I
sold my first one at market.”
Farmers’ markets play a crucial role for these bakers,
offering not just a place to sell loaves but a way to engage
directly with the community. “It’s a real paddock-to-plate
feel,” Will says. “They create connections. Not just between
customers and businesses but between businesses
themselves.”
For Nadia, bringing freshly baked bread to markets is a
beautiful service, “Of course there are challenges, but the
direct contact with people makes it worth it. You get to see
firsthand how your bread impacts people’s lives.”
The ever-popular baker boys at The Bread Social–which
originated at The Farm, Byron Bay–have a cult following for
a reason. Committed to keeping traditional baking methods
alive, the team craft loaves using in-season, organic,
sustainably sourced ingredientsºmany harvested directly on-
site at The Farm, or from renowned local suppliers - creating
bread that feels deeply connected to the region.
“Our philosophy is uncomplicated: create only the finest
and most wholesome hand-crafted baked goods daily,” says
director Sam Saulwick. “There’s something fulfilling about
using ingredients straight from the earth—preserving their
integrity and turning them into something beautiful.”
For those keen to explore more of the region’s best
baked goods, there’s no shortage of incredible bakeries
to visit.
Bangalow Bread Co. brings a modern twist to wholesome
sweet and savoury baking, that’s just like your grandma
used to make.
In Ballina, Bake My Life is known for its artisan breads
and pastries, baked fresh throughout the day, while
Lehem Bread House is the go-to for Middle Eastern and
European-inspired croissants, focaccia, and sandwiches.
Over in Byron Bay, Masa brings Latin American flavours
into the mix with their decadent artisan treats.
Wherever you go in the Northern Rivers, one thing is
certain, good bread is on the rise.
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