The trick is to take it slow.

All Rustica Sourdough Bread is produced using a slow fermentation process taking 36-48 hours depending on the variety of loaf. The slow fermentation of the natural yeast starters, responsible for producing our breads, allows the microbe’s enzymes to break down large proteins, such as gluten, well before the loaves even hit the oven. Not only does this process make the bread taste better, but it’s also better for you as the bread molecules are now far easier to digest thanks to the hard-working enzymes in our yeast starter. For those who have experienced this discomfort from mass-produced products, we invite you to notice the difference of Rustica’s hand-crafted loafs. Everything is made daily in house, by hand, using locally sourced ingredients that are organic where possible.

Pop into our Flagship bakery & cafe at 501 Chapel St, South Yarra to see our crew hard at work, or if you are interested in our Wholesale Bakery, please contact us for more information.