Our Story

Once upon a time, sourdough bread was simply called ‘bread’.

It was made by hand in small local bakeries, not by machines in huge factories. The flour was grown without chemicals and was stoneground to retain all the nutrients of the grain.

The dough was made with a natural leaven and fermented for long periods to allow ‘good’ bacteria to break down hard to digest proteins, such as gluten.

The smell of freshly baked bread wafted from the local bakery as townspeople wandered in for their daily loaf of delicious, satisfying bread.

This is exactly how we, at Penny Olive Sourdough, make bread right here in The Patch (Dandenong Ranges, Victoria).

It’s very old fashioned – but exactly how we like it!

– Penny and Hano

Our Approach

Penny Olive Sourdough is a premium, artisan made product using the highest quality ingredients available.

Our approach to making bread is the marked opposite of the industrialised approach taken by so many of our food producers. We believe that small scale, localised food production is the best way forward for a healthy community and planet.

Continue reading “Our Approach”

Our Bread

Our full range of sourdough breads are available to purchase from local general stores and organic food stores.

Pain de Campagne

All stoneground biodynamic flour (sifted wheat, white wheat, wholemeal spelt), Pink Lake salt, filtered water.

​Olive and Rosemary

All stoneground biodynamic flour (sifted wheat, white wheat, wholemeal spelt), Mt Zero organic kalamata olives, organic rosemary, Pink Lake salt, filtered water.

Golden Pumpkin

Stoneground biodynamic white wheat flour, organic roasted pumpkin, Pink Lake salt, filtered water.

Spiced Fruit

All stoneground biodynamic flour (sifted wheat, wholemeal rye), all organic fruit (sultanas, currants, orange zest), all organic spices (cinnamon, nutmeg, ginger), The Patch honey, Pink Lake salt, filtered water.

​Dark Rye

Stoneground biodynamic wholemeal rye flour, Pink Lake salt, filtered water.

New York Rye

All stoneground biodynamic flour (wholemeal rye, sifted wheat), organic caraway seeds, Pink Lake salt, filtered water.

Seedy Oat

All stoneground biodynamic flour (wholemeal wheat, white wheat), all organic seeds (linseed, sunflower, chia, sesame, fennel), biodynamic oats, organic polenta, Pink Lake salt, filtered water.

Meet Our Bakers

Penny Olive learnt the craft of sourdough baking from Les Bartlett at the Crystal Waters Bakery in the Crystal Waters Permaculture Village in South East Queensland.

Penny undertook a traditional apprenticeship with Les, gaining experience in hand mixing dough, shaping loaves, and of course the benefits of prolonged fermentation and baking in a wood fired oven.

Continue reading “Meet Our Bakers”

Sourdough Classes

Penny Olive Sourdough offer hands-on sourdough baking classes once a month on a Sunday. We also run special classes for small groups by negotiation. Minimum class size of four participants.

The classes provide the necessary knowledge and skill required to create and maintain a starter culture, a demonstration of hand mixing and shaping dough and advice on how to get the best results in your domestic oven. Perfect for those looking to bake bread weekly at home. You will take home a jar of starter and two loaves of your own hand mixed, shaped and baked bread.

Classes run from 9.30am until 4.30pm and cost $165 pp​ inc GST (maximum 6 participants).