Bread stockists in New South Wales

We supply our bread to selected Harris Farm Markets, Woolworths Metro stores and independent grocers.

Occasionally, we are asked why our bread is on the expensive side.

Cherie replies:
“A lot of less expensive gluten-free breads are delivered frozen, flushed out with nitrogen and full of shelf-stabilisers to keep them moist for longer. But we want people to be able to enjoy their bread fresh and we don’t want to use artificial ingredients. Instead we use premium, more expensive all-natural ingredients such as teff flour and psyllium to retain moisture. But even though our bread stays moist for up to three days, it can’t compete with the supermarket breads that have a much longer shelf-life, so there’s more wastage, which makes it more expensive.

Cheaper breads also use cheaper ingredients like tapioca, which has that real gluten-free aftertaste – plus a gastroenterologist once told me that tapioca is like glue, so not good for anyone with bowel issues. We also don’t use maize starch because a lot of customers can’t tolerate corn’s high salicylates so we use potato starch instead, which is more expensive. A lot of our ingredients are hard to get as well – our organic quinoa flakes get couriered up from Melbourne, our brown rice flour is more expensive than white rice flour.

The other reason it’s more expensive is because all our bread is made by hand by skilled bakers rather than being poured into a tin by non-bakers, so the labour cost is greater.

So yes, there are lots of reasons why our bread costs a little more than supermarket bread. But you’re getting a loaf of delicious all-natural fresh bread that looks and tastes as good as if not better than non-gluten-free bread. That’s what you’re paying for.”