The Irrewarra Sourdough story

In 2000, after baking at home for 5 years, Melbourne lawyers John Calvert and Bronwynne Roberts moved to the country to start a sourdough bakery. They chose Irrewarra, where the Calvert family had farmed since 1842, and fitted out the historic stables with a French mixer and oven. Each loaf was shaped by hand, made with their own natural sourdough culture, slow-fermented and imbued with a passion for great bread. Today, Irrewarra bakery is one of Australia’s most renowned sourdough bakeries, delivering fresh daily throughout Victoria. Every loaf is still handmade. Irrewarra also produces granola, biscuits and festive products.