our bread
Our sourdough breads are hand crafted & baked fresh daily, using sustainable whole grain flour, and a naturally leavened process, that makes our bread flavorful and nutritious.
Approach
Sourdough is a natural way of making bread through slow fermentation. There is no short-cut: it is this evolving process - nurtured by the loving baker - that gives bread depth, body and flavor.
Small batch is how we do things at Micro – from scratch, by hand, daily. If sometimes we sell out, it is because we are “micro” and not a factory.
Our breads are fermented for sixteen hours then baked at high temperature which results in a dark crust. It is this caramelization from the bold bake, contrast with a creamy interior, that creates the perfect loaf.
Not all sourdoughs are created equal
There is so much more to sourdough, which is afterall a method. Much has yet to be asked about what goes into the bread - primarily, flour.
Most of the flour in the market is commodity that is produced for extendable shelf life. At Micro, we choose to work with vendors with good practices. These are farmers and millers who grow and develop wheat that do not need dousing with chemicals, and mill the grain in such a way as to keep the nutrition intact.
What’s the difference? By using such flour, we are able to produce a healthy and incredibly flavorful bread.
In 2022, Micro pioneered our single origin program - a celebration of baking bread with grains traceable to the source - with Jason Cotter of Tuerong Farm, Australia. Jason is a leading proponent of sustainable and regenerative wheat farming, with an interest in provenance of grains. We brought in new flour varieties, including French Red, Barber, Skagit 1109, Ford Heritage and Rouge de Bordeaux. Much like single origin coffee, grains are an expression of the place and the variety that’s being grown. Next time when you bite into a loaf of our single origin bread, see if you can taste flavours to do with the grain itself, not the fermentation.
Why does it matter?
To be best in class within our category means that not only does the food have to taste good, but things should be done right. It is important to strive to improve, to be mindful, and where possible, to do our part in moving towards global sustainability.