What makes our signature bread so dark?

Early on, our dark crust became a defining choice — what began as a neighbourhood bakery in Melbourne is now sought out in both Melbourne and Double Bay, Sydney.

The crust is the result of time and patience. A long fermentation allows natural sugars to develop and caramelise, building depth of flavour.

The result is a dark, crisp crust with a gentle chew, offering contrast to a soft, moist crumb.

Historically, before industrialisation, darker loaves were often favoured.

Since the beginning in 2016 we have used chemical free flour from Wholegrain Milling Co., working with traceable grains grown through certified sustainable farming practices. Our partnerships with farmers, millers and artisan suppliers are built on shared standards and long-term respect. Every loaf and pastry is shaped by hand and guided by time, made with passion for our community.

Because the whole grain remains intact, stone-milled flour is nutrient-dense and often easier on your gut. Supporting family-owned mills also strengthens Australia’s grain networks and helps keep traditional milling knowledge alive.

Baker Bleu works with ancient and heritage grains grown just for us by Whole Grain Milling Co. to produce the best quality bread we can. The use of these grains contributes to crop and soil diversification.

We bring back the joy to bread with traditional methods, ancient sustainable grains that are non-GMO and modern innovation.