Our Seasalt Story
Artisan Sourdough Bread for East Gippsland
We are a husband/wife team - Andrew & Juanita Collier. We moved to East Gippsland 12 years ago and fell in love with the area. Andrew is a Chef with many years experience in Sydney and the Blue Mountains, and also with a strong banking background.
We love the small local business culture of East Gippsland. However we noticed a sad lack of freshly baked sourdough…
Juanita and our daughter Amelie struggle with non-coeliac gluten sensitivity and have found that sourdough is the only bread that does not have adverse effects. After research into this we found that the gluten gets broken down via the long, slow fermentation in the sourdough proving and baking processes. 100% Spelt being the ultimate winner in belly happiness.
Andrew began experimenting and found a true love and innate ability with sourdough.
So, after many years of sourdough research (read sourdough eating when possible), we decided maybe we were the ones needed to fill the void… thus in May 2019 began
SEASALT SOURDOUGH.
Transforming our Swan Reach home garage into a beautiful and functional commercial bakery was one of our most satisfying (and exhausting) adventures, allowing us to wholesale to local East Gippsland businesses.
We bake strictly to order requiring orders to be completed 36 hours before baking day. We very happily accept individual retail orders, but mainly focus upon wholesale. Orders are keeping with our zero waste approach to business to ensure nothing is thrown away unnecessarily.
We use flour from Wholegrain Milling located in Gunnedah NSW. All flour is sustainably produced and verifiably chemical free, produced by passionate growers, farmers and millers.
We endeavour to try to use as much local product as possible in the production of specialty sourdoughs. Focusing on supporting and advocating 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