Better bread starts with better grain.
We source exceptional Australian grain for flavour, character and provenance.
Our Yecora hard red and Calibre hard white are grown on Demeter-certified biodynamic farms in Victoria. We mill them fresh at Croft Lane, just before they go into the dough — bringing freshly milled wholegrain into every loaf we bake, even our white sourdough.
We also work with ancient grains such as Khorasan, seeking out Australian-grown, organic grain wherever possible.
Sustainably sourced Australian flour. Freshly milled wholegrain. Naturally leavened. Stone baked.
Baked weekly
Croft Lane sourdough is baked fresh each week, to order.
Our weekly bake means we make what’s needed, keep waste to a minimum and send every loaf of sourdough ordered out at its best.
Orders open each week for collection from your chosen Croft Lane collection point.
Order weekly. Baked fresh. Enjoy all week.
Slideshow
Meet the baker
Hi, I’m Elisha, founder and baker behind Croft Lane.
For me, great sourdough starts with the grain.
I care about where it comes from, how it’s milled and what happens when you give dough the time it needs.
Croft Lane is my take on what everyday sourdough should be — naturally leavened, made with exceptional Australian wheat and freshly milled grain, then stone baked for that deep, dark crust and plenty of character.
Small batch. No shortcuts. Just really great sourdough.
Elisha
Founder & Baker