Naturally leavened bread is the whole business here: flour, water and salt, long fermentation and nothing else, with no commercial yeast, added sugar, preservatives or bread improvers. The family-run shop on Percy Street bakes in small daily runs, with a changing rack of pastries alongside the loaves, and tends to sell through before the afternoon. It is the kind of single-minded operation Portland historically lacked, drawing a devoted local following in a town otherwise served by conventional hot-bread counters. Simple, unfussy and consistent, it has become the standing recommendation for anyone after a proper sourdough between the coast and the South Australian border.
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