In recent years, sourdough bread has seen a remarkable resurgence in popularity across Australia, and nowhere is this more evident than at Craig's Bakehouse & Café in Naracoorte. At Craig’s, sourdough isn’t just bread; it’s a craft, perfected daily from scratch, showcasing the dedication to quality and tradition that our customers cherish.
Sourdough bread, known for its distinctively tangy flavor, chewy texture, and crisp crust, is made through a slow fermentation process that can only be achieved with patience and skill. At the heart of our sourdough is “Craig-mark-2,” our cherished #sourdough starter. It’s a living culture, fed daily with flour and water, which has matured over time to develop a complex flavor profile that forms the basis of every loaf we bake.
Every morning, before the sun rises, our bakers are at work mixing, shaping, and finally baking the sourdough to golden perfection. This daily ritual ensures that when our doors open, the aroma of freshly baked sourdough greets every customer. Among the variety of sourdough loaves we offer, the fruit loaf stands out as a Sunday morning favorite. Packed with dried fruits and a hint of cinnamon, it’s a treat that has our regulars lining up each week without fail.
The preference for freshly made sourdough over factory-produced bread is not just about taste. More consumers are turning to sourdough for its health benefits as well. Sourdough is easier to digest, thanks in part to the lactic acid bacteria that develop during the fermentation process.
These beneficial bacteria help break down gluten and other hard-to-digest bread components, making it a suitable option for many who are sensitive to conventional breads. Moreover, sourdough fermentation also naturally preserves the bread, allowing it to stay fresh longer without the need for preservatives found in many commercial breads. This process also enhances the bioavailability of nutrients in the flour, making sourdough a healthier choice overall.
At Craig's Bakehouse, Naracoorte's Bakery, the shift away from mass-produced to artisanal bread aligns with a broader trend towards wholesome, naturally processed food. Our customers appreciate knowing that the bread they enjoy is not only delicious but also crafted with their health and well-being in mind. They value the transparency of our baking process and the tangible benefits of eating bread that is both nutritious and satisfying.
As sourdough continues to gain fans for its exceptional taste and health properties, we at Craig's are proud to be at the forefront of this baking revolution. It’s a testament to the power of good food made with care and expertise to bring people together.
Craig’s Bakehouse & Café is more than just a bakery; it’s a destination where the community gathers, not just to eat, but to connect over food that is made with passion and purpose. Whether you’re a longtime sourdough aficionado or new to its delights, we invite you to join us at Craig's, where every loaf tells a story and every bite is an experience.
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