About us...

We are a family-owned and run artisan bakery and flour mill, located in one of the friendliest neighbourhood's in Perth. 

Our team are skilled and passionate artisans - pastry chefs, bakers and baristas, using time-honoured and traditional methods to deliver incredible flavours to our customers.  

We mill fresh flour using our New American Stone Mill and our grain is grown by Natural Intelligence Farming pioneers Ian and Di Haggerty, dedicated to improving soil biology. We care about the health of our customers and the future of our planet. 

How it works...

Orders close 12 noon, 2 days before pick-up.

Why do we need two days’ notice for bread orders?

Good bread doesn’t happen at the last minute.

We need to know our numbers 2 days ahead of time so we can sit down, look at the numbers, and prepare properly before we head home.

That’s when we decide how much grain to mill, make sure we’ve got enough bannetons, enough wild levain, check there’s space in the cool room, and allow the right amount of time for shaping everything by hand.

The dough is started very early the next morning, then baked the day after that. Once the dough is mixed, that’s it. We can’t squeeze in extra loaves without rushing the process, and we won’t do that.

This little bit of notice helps us stress less and keep the quality where it should be.

For the same reason, we can’t take orders over the phone, and only very rarely over the counter. If you have something coming up and want to place an order for something that's not on our menu, email is usually best. You might catch one of us in the bakery, but with 101 things going on at once, there’s a good chance it will be forgotten unless it’s in the right place - our inbox or through Cookaborough.