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Meet the Starter (Our Oldest Employee)

Every sourdough bakery has a heart and ours lives in a big glass jar.


Our sourdough starter is a living culture of wild yeast and bacteria, carefully fed and maintained every single day. It’s what gives our bread its rise, its flavor, and its personality. In many ways, it’s the most important part of the bakery.


Starters are sensitive little things. They respond to temperature, hydration, flour choice, and even the seasons. That’s why no two loaves are ever exactly the same and why sourdough feels so alive.


We’ve been nurturing our starter through countless bakes, early mornings, and late nights. It’s strong, reliable, and full of character kind of like the community we bake for.


When you enjoy one of our loaves, you’re getting a small piece of that living tradition, passed from one bake to the next.

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Why Sourdough Is Worth the Wait

In a world of instant everything, sourdough asks us to slow down and that’s exactly why we love it.

True sourdough bread is made with just three simple ingredients: flour, water, and salt. No commercial yeast. No shortcuts. Instead, we rely on a living starter that ferments slowly over time, developing flavor, texture, and character you just can’t rush.

That long fermentation isn’t only about taste (though the deep, slightly tangy flavor is reason enough). It also makes sourdough easier to digest and gives it that signature open crumb and crisp crust.

At Avalon, every loaf is mixed, folded, fermented, and baked by hand. It takes patience, practice, and care but we believe good bread should take time. When you slice into a loaf, you’re tasting hours of attention and tradition in every bite.

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From Flour to Loaf: How Our Bread Is Made

Ever wondered what goes into a single loaf of sourdough?

It starts with high-quality flour and water, mixed gently with our starter and salt. Over several hours, the dough is folded by hand to build strength and structure. Then comes bulk fermentation when the dough rests, rises, and develops flavour.

After shaping, the loaves proof slowly, often overnight. This is where sourdough really shines, creating depth of flavour and that beautiful crust. Finally, the bread is baked at high heat to achieve a crackling exterior and soft, airy inside.

There are no machines rushing the process here. Each step is guided by sight, touch, and experience. It’s a hands-on craft and that’s exactly how we like it.

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How to Enjoy Your Sourdough at Home

Fresh sourdough is a little different from store-bought bread, and a few simple tips can help you get the most out of your loaf.

Storage: Keep your bread cut-side down on the counter or wrapped in a clean cloth. Avoid plastic bags, which soften the crust too quickly.

Best time to eat: Sourdough is amazing the day you buy it, but it truly shines over the next few days. The flavour continues to develop, and it toasts beautifully.

Reviving your loaf: If your crust softens, pop the loaf into a hot oven for a few minutes. It’ll come back to life with a crisp crust and warm center.

Whether you enjoy it with butter, as toast, or alongside a meal, sourdough is meant to be shared and savoured. Thank you for letting our bread be part of your table.

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Meet the Baker: Vicky from Avalon Bakehouse

Behind every loaf at Avalon Bakehouse is a pair of well-floured hands and a whole lot of heart. Hi, I’m Vicky; the baker, the starter-feeder, the early riser, and founder of Avalon Bakehouse.

My love for baking began at home, experimenting in the kitchen and learning the slow, rewarding rhythm of sourdough. What started as curiosity quickly turned into obsession in the best way. I was fascinated by how just flour, water, salt, and time could transform into something so nourishing and full of character. Every bake taught me patience, intuition, and respect for the process.

Avalon Bakehouse was born from a simple idea: to create honest, wholesome, handcrafted sourdough that brings people together. As a micro bakery, everything is made in small batches and by hand. I believe bread should be more than convenient, it should be comforting, flavourful, and made with care.

Sourdough is at the heart of what I do. I love its natural fermentation, its depth of flavour, and the way no two loaves are ever exactly the same. Each one reflects the day it was made, the weather, and the small decisions made along the way. That’s the beauty of sourdough - it’s alive, and it keeps you learning and on your toes!!

Avalon Bakehouse is deeply inspired by community. Knowing where my bread goes, shared at family tables, toasted for breakfast, or served alongside a favourite meal, is what makes the early mornings worth it. Supporting local, baking locally, and connecting with the people who enjoy my bread is a huge part of why I do this.

When I’m not baking, you’ll usually find me planning the next bake, learning more about the craft, or dreaming up new ways to serve the Avalon Bakehouse community. This bakery is a reflection of my values: healthy food, quality ingredients, and genuine connection.

Thank you for supporting Avalon Bakehouse and for choosing handmade sourdough. Every loaf truly means more than you know.

Much love

Vicky x

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