A journey that began with a love of food
From the first days of Loafer, which began with Antoine and Georg Von Baich, our bakery has been driven by both the baking process and a passion for quality, ethically sourced ingedients.
We’re always working to improve our craft and to maintain the highest quality in our products, we want to create memorably great food. We give a lot of ourselves to do this, because we love what we do and we want to share it with our community.
Our Promise to You
Andrea Brabazon purchased Loafer in 2007 from Antoine and Georg Von Baich with a commitment to uphold their ethos of quality products made with care from local, seasonal ingredients.
Only The Best Quality Ingredients
Today, Loafer takes time to source the best quality ingredients from sustainable suppliers.
Using organic or biodynamic wherever possible, our milk, meat and eggs are ethically sourced and genuine free range.
With respect for traditional processes and a strong belief in not cutting corners, Loafer Bread specialises in hand-shaped sourdough bread made with organic and biodynamic flours, grains or regeneratively grown local grains.
Reducing waste by baking only what we will sell, it’s best to get up early to make sure you don’t miss out.
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Opening Hours
We encourage pre ordering through the webshop.
8.00am - 2pm Monday to Sunday
Online Ordering Available
