Our goal was very simple—to make excellent tasting, nutritious sourdough using traditional techniques with the best ingredients in the most sustainable way possible. We also wanted to make a company that was straightforward to deal with, folk you could rely on to bring the quality; day in, day out. From your morning toast to your lunch-time sandwich, whether heralding the arrival of a feast or staving off late night peckishness, bread has a place at all meals, at all times, across all cultures. It mops, it accompanies, it carries, and it holds—good bread nourishes us. It facilitates conviviality, it accompanies us on picnics, it is a quick and satisfying snack on a lazy day.
At Company Bakery, we focus on sourdough—that is bread leavened with wild and natural yeast (the starter or mother), and fermented slowly to allow lots of great flavour and texture to develop and for nutrients from the wheat to become more easily available to our bodies to digest. We set out to make the best product we could. In an effort to control the whole process, we mill a diverse number of organic wheat varieties in-house using our Austrian stone mill.