Artisan Sourdough Bread

4.1(18)

Unit 2/22 Payneham Rd, Stepney, South Australia, 5069

“Luscious Living Bread”

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Services:Sourdough Bread

Fresh From the OvenKnown for SourdoughFriendly Staff

Why Choose Artisan Sourdough Bread?

Artisan Sourdough Bread is known locally for slow-fermented sourdough baked daily, with loaves that rest for about 48 hours to develop flavour and digestibility. The range, rye, multigrain, potato and rosemary, olive, and ciabatta, suits different tastes, and the texture holds up well over a week. Head straight for their sourdough if you're after genuine slow-rise bread made without commercial yeast.

About Artisan Sourdough Bread

Artisan Sourdough Bread is a Stepney bakery built around one thing: slow-fermented sourdough, handmade and baked daily. Their loaves rest through a natural fermentation of about 48 hours, and the bread goes out to restaurants as well as to people buying direct.

Locals mention the variety, with rye, multigrain, potato and rosemary, and olive among the favourites. One person with a sensitive stomach says this is the bread that finally sat well with them. People talk about the texture and the welcoming staff, and it's the kind of place where the loaves feel fresh from the oven.

A couple of people found a loaf too chewy or pricier than they'd like. Since it's a working bakery rather than a typical shop, check the trading hours before you head in.

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What Customers Say on Google

Bread

“After having constant issues digesting ordinary bread and some so called sourdough bread, I, eventually, found this bakery that creates really tasty bread which is very good for me.”

Bread

“The scent of the Rye Bread reminded me of my childhood and the taste is fabulous!”

Source: Google Reviews

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Frequently Asked Questions About Artisan Sourdough Bread

: This Stepney bakery focuses on one thing: slow-fermented sourdough, handmade and baked daily with a natural fermentation of around 48 hours. Locals point to the texture and flavour, and several mention it's the bread that sits well with sensitive stomachs. It supplies restaurants as well as selling directly to home bakers.
: The range includes rye, multigrain, potato and rosemary, olive, wholemeal, ciabatta and French loaf. Favourites called out by locals include potato and rosemary, rye, multigrain and olive. The sourdough is made using traditional fermentation methods rather than shortcuts, which regulars say gives it a distinctive taste and texture.
: Yes. Alongside serving people who buy direct, the bakery supplies its slow-fermented sourdough loaves to restaurants. The bread is handmade and baked daily, with the same varieties, including rye, multigrain and potato and rosemary, available to both direct customers and trade buyers.
: A number of locals say this sourdough sits better with them than standard bread or other so-called sourdoughs, thanks to its natural, slow fermentation process. The loaves are handmade and rest for around 48 hours before baking, which regulars credit for the easier digestion and the texture they keep coming back for.
: Yes, it's worth checking the hours before heading over, as a few visitors have arrived to find the bakery closed outside expected times. Beyond that, the staff are described as friendly and happy to chat about the bread, so it's worth timing your visit to catch the loaves fresh from the oven.