In the beginning…

We are Andrew and Juanita Collier, a husband-and-wife team who moved to East Gippsland in 2009 and instantly fell in love with the area.

We adore East Gippsland's small local business culture but noticed a glaring lack of freshly baked sourdough bread. Juanita and our daughter Amelie have personal reasons for being thoughtful about the bread they eat. That curiosity led Andrew to explore the slower, traditional craft of naturally fermented sourdough.

Andrew a chef with many years of experience in Sydney, began experimenting with sourdough and discovered a deep passion and natural talent for it. After years of research (and plenty of sourdough sampling), we decided to fill the gap ourselves. In May 2019, Seasalt Sourdough was born.

Building from the foundation…

Transforming our Swan Reach home garage into a functional commercial bakery was an exciting yet exhausting challenge, enabling us to wholesale to local East Gippsland businesses. We bake strictly to order. Orders close at 7 pm, two days before pickup. While we gladly accept individual retail orders, we mainly focus on wholesale, adhering to a zero-waste approach to ensure nothing goes to waste.

Our values and ethos

We source our flour from Wholegrain Milling in Gunnedah, NSW. Their flour is sustainably produced, chemical-free, and crafted by dedicated growers, farmers, and millers. We strive to use as much local produce as possible in our specialty sourdoughs, championing and supporting other local businesses, producers, and artisans.