THE BAKERY HAS CHANGED OWNERSHIP
WE ARE NO LONGER TAKING ORDERS THROUGH THIS WEBSITE
YOU CAN VIEW INFORMATION AND ORDER ONLINE VIA THE NEW WEBSITE BELOW;
www.sunshinecoastsourdoughco.com.au
'What we eat and how it is grown has an intimate effect on our health and wellbeing.'
Our Ethos
Be Nourished Community Bakery's passion is to bake real bread with soul and substance, direct to the local community.
I see food as a fundamental part of life, I want my bread to provide nourishment, nutrition and joy.
Ingredients are the focal point of the business, from there everything else grows. I source ethically and sustainably grown grain, largely organic, from small producers who have the same ethos and passion for producing great natural ingredients.
Community Bakery bread is real sourdough, leavened using an organic wholegrain Rye sourdough starter culture, filtered water, and pink Himalayan salt. Long and slow fermentation ensures a great depth in flavour and improves digestive and nutritional qualities.
'Not all bread is created equal..
we use organic stoneground grain
to retain essential nutrients
and to bring fantastic flavour
as well as digestive properties.'
Meet your baker
Rupert Craddock
Born in the north west of England, Co founder of 'Be' Retreats and baker at 'Be Nourished Community Bakery', based between the Swiss Alps, South West France and Australia.
My Journey to get here:
I've been working professionally as a chef for 12 years now. My passion for cooking started in the beautiful coastal region of Cornwall, south west England. An area abundant with superb fresh, local ingredients and artisanal producers. This was a great start to my career and where my love and respect for great food stemmed from.
I was eager to learn and grow as a chef, working in busy high end restaurants. However in the back of my mind I always had a vision of using my skills to explore and to create a great life. I made a promise to myself to work in the most beautiful parts of the world, cooking honest, simple, nutritious food to provide nourishment and joy to those that eat my food.
That promise took me to Verbier, in the Swiss Alps, and also to south west France in the heart of the Bordeaux wine region. The access to fresh local produce and the interaction with my clients in the open kitchens helped me to understand the value of eating well in a relaxed atmosphere with friends.
This led myself and Anna to begin to create the 'Be' experience. Celebrating the beauty and simplicity in cooking, and eating well with loved ones, nourishing the body and the mind, to develop a closer relationship to the ingredients and producers. Getting back to basics and benefitting from nature's medicine.
When we combined our passions, skills and ethos, 'Be' retreats was born. The benefits of a balanced approach to life lies at the heart of our retreats.
This accumulation of experience and passion led me to explore baking and in particular the pursuit of really good natural sourdough bread. The opportunity finally arrived for me to showcase amazing natural produce and providing that for the local community was the final piece of the puzzle.
The sourdough journey continues...