Zeally Bay Sourdough | Bakery

Zeally Bay Sourdough

Phone: +61 3 5264 7883

Add/Update information

Reviews

Tags

• Businesses
• Bakery
• Food & drink
• Wholesale bakery

25.01.2022 Fresh weekend loaves a-coming

25.01.2022 Macro Casalinga, the go-to from our chef’s range. A genuine long-ferment sourdough made from ingredients of purity and provenance, including Certified Organic heritage white flour from @the.farmers.daughter and Certified Biodynamic stoneground wheat flour from @powletthillfarm.

24.01.2022 John and Jan’s pizza rossa using our sourdough leavened Spelt Pizza Bases. Diced tomatoes cooked down with olive oil and garlic baste the pizza, which is finished simply with good quality anchovies and @shawriverbuffalo mozzarella. Fresh, peppery garden rocket is added after allowing to cool slightly.

24.01.2022 Bread for soaking up the flavours of summer - a Greek salad at @selfpreservationmelbourne with a thick cut of our long ferment sourdough baguette.

24.01.2022 The kick of spring coincides with our desire/impulse for activity after cold and slow months, this year requiring a level of patience and diligence we have not known before. What lovely news for regional Victoria we received yesterday, which feels bittersweet as Melbourne remains in stricter times. We are so thoroughly entangled afterall one community. ‘Hang in there’ doesn’t seem to suffice. What commitment and solidarity the Victorian community, especially ...Melbourne, has shown. It is nothing short of extraordinary. Photo by @laurenbamford. See more

20.01.2022 Reflecting on the year, some things remained unchanged amidst all the uncertainty. We baked all year longentirely sourdough leavened breads made from ingredients of real provenance and integrityfood that satisfies and nourishes. Our Certified Organic grain growers dedicated their energies to producing nutritious and flavourful crops within a holistic, environmentally responsible farming system. ... Farmers and millers delivered freshly milled flours each week through a period in which flour and many other staples were pursued by panic buying. @australianorganic completed its annual audit of our bakery, ensuring every ingredient in every loaf can be traced back to healthy soils. There was plenty of change, too. It required us (and everybody else) to adapt beyond what we thought possible. And as the year comes to a close, we feel stronger, poised for a new year. Thank you to all that supported us through this year, and in the years leading to it. We look forward to baking for you in 2021. Warmest wishes See more

20.01.2022 A homage to this supreme barbeque weather! Featuring John and Jan’s very enviable 1960s Italian charcoal grill. Grilled garfish. John’s potatoes, parboiled and finished in a pan of olive oil and rosemary. Garden salad. Grilled slices of sourdough Ciabatta. The staple jar of chilli and herb oil that is prepared fresh each week. Food that feels good, inspires liveliness and conviviality!... Taken by @laurenbamford. See more

20.01.2022 A new year, held up by a long history of producing food with a paddock to plate mindset and a certain curiosity for traditional cuisines and ancient practices, such as fermentation. Bread has always been a part of this story, John and Jan having first begun baking sourdough in the late seventies before opening Wholefoods Kitchen in Geelong in 1981 where they baked fresh loaves daily for sandwiches. Zeally Bay Sourdough, which they opened in 2007, was borne from a food philosophy long held and explored through the cafe and in the home, where they have always kept an organic vegetable garden.

20.01.2022 Like honeycomb. Waiting to be shaped, then wrapped in flax linen for further proofing before baking.

19.01.2022 White open dough in the mixer, though less white than you might expect. of the flour is Certified Bio-dynamic stoneground wheat flour sourced from Victoria’s semi-arid Mallee region, high protein hard wheat country. The whole grain is freshly stone milled at Powlett Hill Farm and only lightly sifted so that the flavour and nutrition of the whole grain remains. Mixed with a Certified Organic heritage white wheat flour that hails from The Murphy’s, regenerative organ...ic farmers in Northern Queensland. This dough is shaped into one of three classics in our range: our Southern Casalinga, Batard or Baguette. See more

17.01.2022 Wishing all a Merry Christmas, breaking bread and panettone together. Gathering and sharing good food, once a given at this time of year, feels more precious than ever.

16.01.2022 Sourdough Batard rising, shining!

16.01.2022 The time of year for slow breakfasts. A pot of coffee, fresh fruit, honey and granola that tastes like Christmas with bakery roasted organic spices, fresh orange rind and whole almonds. Sweetened with a mix of coconut sugar and brown rice syrup.

15.01.2022 Introducing 3 New Sourdoughs: Mallee Bio-dynamic > Seed & Sprout Open > Spelt Pizza Bases (tap for retailers already stocking) We’ve been working on these quietly in the bakery, getting to know each dough and perfecting our processes it requires great skill and care to guide the fermentation of so many different dough types each is alive and ever evolving. The release includes our first ever Demeter Certified Bio-dynamic loaf. Demeter is Australia's oldest organ...ic certification body and the strictest standard for certification in organic regenerative farming today. The Demeter method employs enhanced organic farming practices focused on building biologically active soil. This loaf goes to the heart of our food philosophy at ZBS a celebration of healthy soil, provenance, nutrition and flavour. Good Bread from the Ground Up. -Mallee Bio-dynamic- Baked from Bio-dynamic wheat grown in Demeter Certified living soils by iconic farmers Barry and Blake Edwards in Victoria's Mallee region. It is made simply using intensely flavoured stone milled flour, salt and twice filtered water with careful long fermentation. It has a nourishing, earthy, cakey interior redolent of bran and germ and delicious sweet-malt crust. -Seed & Sprout Open- An open shaped, hearth baked version of our classic Seed & Sprout tin, made with bakery sprouted oat groats, wheat berries and buckwheat kernels. We have a feeling you will agree that this iteration is preferable, possessing a more open crumb and delightfully caramelised crust! -Spelt Pizza Bases- Made from our award winning Spelt, Buckwheat & Polenta dough, these sourdough pizza bases are full flavoured with the nuttiness and sweetness of spelt and buckwheat flours. Just like our original sourdough pizza bases, they require only the simplest preparation and a breezy 10 minute bake time. See more

10.01.2022 Hope you’re taking the time this gentle rainy Saturday morning.

09.01.2022 Bakery details. Belgian linen used to prove dough the traditional way.

09.01.2022 Blue skies and golden fields and news of 11mm of rainfall a few days back from the Murphy’s farm in northern Queensland. They are growers of the Certified Organic Heritage Wheat that is a staple in many of our loaves. Harvest begins in just a few weeks. Photo and update from 5th generation farmer Hannah Murphy whose account @the.farmers.daughter offers wonderful insight into organic regenerative grain growing in Australia, and great photography (as befits a true ob...server). We hope for you to get a sense of the places, people and practices behind our bread these connections are more important than ever. See more

07.01.2022 Our first batch of Sourdough Panettone for the season.

06.01.2022 John and Jan’s pesto, pumpkin and goats cheese pizza using our Spelt Sourdough Pizza Bases. A tried and true favourite made many times over. A layer of home made pesto is spread across the base to which cooked pumpkin is added and lightly pressed down. Finished with kalamata olives, goats cheese and parmesan before baking, and a homemade chilli oil after baking.

06.01.2022 On the value of genuine indigenous plantings, and the story behind our native Surf Coast bakery garden: Just as we bake using ingredients grown from healthy soils in regenerative farming systems, when planning the landscaping for our bakery we sought to support a thriving natural environment. An environment that, despite its industrial setting, could make a home for a family of Fairy Wren as it did this spring. Local legend Graeme Stockton of West Coast Indigenous Nu...Continue reading

05.01.2022 Very good spread featuring our sourdough pizza bases via @passa.il.sale. Low effort required, perfect with a negroni

05.01.2022 Whole Xmas Foods, circa 1999. The lineup of baked goods at John and Jan’s James St cafe Wholefoods Kitchen in Geelong. Including an early version of what would become the Sourdough Panettone we range today. Plus a fruit cake made with sake, biscotti and panforte. Their love for baking traditional foods has spanned 4 decades, and counting.

03.01.2022 The Mallee Bio-dynamic. Certified @australian_demeter_biodynamic. This bread is a reflection of our food philosophies. To us it is both humble and extraordinary. From the first mix we were entranced. The sweet smell of the stone milled wheat flour simply mixed with water was so evocative. The wheat itself is of incredible integrity and flavour, grown by 4th and 5th generation farmers Barry and Blake Edwards south of Mildura in Victoria’s semi-arid Mallee region. ...The Edwards’ are respected and revered in the region and have progressively converted thousands of acres to Bio-dynamic farming practices - the strictest standard for regenerative organic farming today. Currently they steward 10,000 acres. The grain is expertly milled fresh to order by farmers Ben, Andrew and Jenny of @powletthillfarm. This loaf, made from this wheat flour, water and salt, is given a careful long fermentation, producing a sweet caramelised crust and an earthy, nourishing interior redolent of bran and germ. In case you have come to expect little from this special grain: Wheat, we must declare, has so much flavour. See more

03.01.2022 Surf Coast blues and greens.

03.01.2022 May not have the aesthetic appeal of a caramelised crust or an open crumb, but this is beautiful in so many ways. A living dough bulk fermenting, its size generating warmth and aiding fermentation before it is to be cut and shaped into smaller pieces. Leavened naturally with sourdough culture nurtured since the 80s. ... Made with the best Certified Organic and Biodynamic flours care of @powletthillfarm @wholgrain_milling @the.farmers.daughter. See more

02.01.2022 So much has come before this. For us to be here today baking with the motto: Good Bread from the Ground Up. A history of farmers taking incredible risk, adopting an intuitive approach centred on careful observation, focusing on soil health and eliminating the use of chemicals, persevering despite criticism and judgment. And upon its success dealing with the realities of marketing food that, despite its vitality and flavour, was initially on the fringes and failed to attrac...t the premium prices it deserved often having to be sold as conventional. A history of bakers rejecting the industrial $2 loaf of bread devoid of taste, texture and nutrition. Experimenting with natural yeast and sourdough bread making before there were a multitude of books on the topic, learning through community, repetition and a great deal of trial and error. A return to ancient approaches. We are excited to share news (soon) of a new loaf, a loaf with a story that highlights this history and comes full circle to our origins John and Jan’s interest in (what was) an alternative approach to life, of which whole foods and organic home gardening were a part, eventually leading them to opening and running their cafe Wholefoods Kitchen from 1981 to 2001. There are many stories to be told here, and they are refreshingly uplifting. See more

02.01.2022 Citrus and Spice Granola. Made with fresh orange zest, Ayurvedic bakery roasted spices and whole almonds. Sweetened with coconut sugar, brown rice syrup and a touch of blackstrap molasses for its natural notes of deep caramel.

01.01.2022 The James Street iteration of John and Jan’s Wholefoods Kitchen cafe in Geelong (the original was in McLarty Place). They also used the space to exhibit local artists and hold events. The arts have played a big role in John and Jan’s lives, which is unsurprisingly reflected in their philosophies around food. Afterall art in its many forms is a catalyst for reflection and celebration. And if you reflect on foodhow it is grown, where it comes from, does it bring you ...nourishment and vitality, does it taste good? Where do such questions lead? Quite probably it leads you to food that is thoughtfully grown and prepared. And if you celebrate foodwhat does that look like? Perhaps it is to appreciate the quality of every ingredient, to take the time to seek out and cook with these ingredients, to create grounding rituals, to savour taste and texture, to nourish yourself and the people around you. And beyond that, to grow plants for food and observe it all as part of a larger ecosystem. It is all inextricably linked. See more

01.01.2022 Released in Spring 2020. The Mallee Biodynamic, Seed and Sprout Open, Spelt Pizza Bases.

01.01.2022 Can’t believe we’re saying this, but our 2020 Sourdough Panettone season begins next week. Certified organic traditional Panettone, entirely sourdough leavened and made with ingredients carefully selected for their provenance and purityincluding organic heritage wheat flour, organic eggs and butter, sugar, hand-cut orange zest and plump sultanas from the Murray region. Forward orders can be placed via our webstore, and you will begin to see them in retail outlets from late next week.