Ever wondered what key benefits arise from a full sourdough fermentation, that excludes the use of bakers yeast? For starters, the long slow fermentation brakes down about 90% of the gluten in the bread so even the wheat loaves are very low in gluten, suitable for most people with gluten intolerance.

Flinders Sourdough also produce two wheat free loaves – a Spelt & a 100% Rye. Other benefits include low GI because the fermentation brakes down the natural sugars in the flour creating a slow release, healthy source of carbohydrate. To top it off, Flinders Sourdough is Australian Certified Organic and use stoneground wholegrain flour which has a higher nutritional content due to the broader range of vitamins and minerals present in the flour. All very good and very true. To see & learn more about Flinders Sourdough visit lovethepen.com.au

New for 2017 – Try the fabulous natural Flavorama ice-cream at the bakery (an ice-cream or frozen yoghurt blended with an endless variety of fruits including local raspberries and strawberries – YUM), new flavoured buns (chocolate is our favourite) toasted sandwiches and other in season summer foods. A great place to pop in to stock up on the essentials.