Flour, Water, Yeast and Salt.

Bread preceded beer, which preceded wine. The spontaneous fermentation of the mash and flour of wild cereal grasses by natural yeast is recorded way back in history. As winemakers and brewers, we spend our lives immersed in yeast.

Earning a reputation in Melbourne almost as strong as our wine, our sourdough is so special because of ‘Leroy’, the levain, or starter, that defines sourdough from other breads and from each other. Leroy produces a loaf with that distinctive sourdough tang, a crumb that is moist but keeps for longer, giving you a perfect excuse to take some bread home with you.

There’s also lemon tarts, canelés, pastries, croissants, and muffins.

All cakes, pastries, and breads are made by hand, daily here at Habituel.