An artisan baker is trained to the highest levels of skill to mix, ferment, shape (hand mould), bake and hand craft a loaf of bread.  Choosing the best organic ingredients, never baking with preservatives or additives and also understanding the science behind the chemical reactions of the ingredients and knowing how to provide the best environment for the bread to develop.  Through and through, a true artisan baker is commited to creativity, effort and the perfection of every product. 

All of our breads are handmade organic sourdoughs with no yeast, a natural fermentation process over 3 days and a commitment to quality and freshness.  A selection of our bread products are listed below:

• Cobbs
• Baguettes
• Sourdough Viennas
• White and Wholemeal
• Five Grain
• Savoury Scrolls
• Cinnamon and Raisin Scrolls
• Foccacia
• Organic Fruit Bread
• Organic Irish Soda Bread
• Rosemary and Olive
• Caramalised Onion and Olive

 Artisan baking started with the ancient Egyptians in 8000 BC.  Traditional sourdough was made in peasant families who would bake a fixed weekly schedule.  The starter was saved from the previous weeks dough.  The starter was mixed with new ingredients and left to rise, then a piece of it was saved (for the next weeks bread), the rest being formed into loaves and slashed with their own family emblem and taken to the communal oven to bake.

Communal ovens soon turned into todays bakeries producing fresh bread for everybody in the village, just like the Quinty Bakehouse.

Our Sourdough contains no preservatives and are based on three basic ingredients - flour, water and salt.  The majority of our artisan breads begin with our starter, a naturally occuring yeast which gets its flavour from friendly bacteria unique to Quinty Bakehouse.  Our award winning sourdough is made exclusively with Australian organic flour and from our starter from 2001.