Our Seasalt Story
Artisan Sourdough Bread for East Gippsland
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, who both have non-coeliac gluten sensitivity, discovered that sourdough is the only bread that doesn’t affect them negatively. Research revealed that the long fermentation process in sourdough breaks down gluten, with 100% Spelt proving to be the most stomach-friendly option.
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.
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, requiring orders to be placed 36 hours in advance. While we gladly accept individual retail orders, we mainly focus on wholesale, adhering to a zero-waste approach to ensure nothing goes to waste.
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.
“Bread takes the effort of kneading but also requires sitting quietly while the dough rises with a power all its own”
-David Richo