Welcome to Morpeth Sourdough
The Historic Arnott Bakehouse is now open, after a 12 year restoration program through the NSW Heritage Office and Maitland City Council.
This original c.1851 bakehouse is where William Arnott, the biscuit entrepeneur and his brother David, baked bread and ship’s biscuits in the 1860’s and is now owned by Stephen and Allison Arnott. Stephen is the great, great, great grandson of William Arnott and is following his footsteps of producing sourdough bread for the township of Morpeth. Stephen now distributes his authentic sourdough throughout NSW and his award-wining range of Morpeth Muesli throughout Australia.
Morpeth Sourdough is now available at the original shopfront of the building, retailing fresh sourdough from Wednesday to Sunday and Morpeth Sourdough’s award winning range of premium Muesli, sourdough crispbreads, croutons and yummy European style Gingerbread.
We are open 10am to 4pm Wednesday to Sunday.
If you can’t get to Morpeth, then visit our online shop. We have great deals for deliveries Australia-wide.
Interested in using Morpeth Sourdough in your restaurant or cafe?
Would like to retail Morpeth Sourdough in your store?
We’d love to do business with you, please email us your details to email@example.com
National Baking Industry Association
We are artisan-baker certified.
Our policy is truth in labelling; we will tell you exactly what is in our products, so you can make an informed choice at the point of purchase.
Our Sourdough bread is real sourdough, it contains only flour, water and salt, undergoing a long fermentation of 28 hours. If the ingredients list on bread labelled “sourdough” contains yeast or has been fermented under 20 hours, then it is not real sourdough.
Support the Baker’s who make the real stuff!
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We are HACCP certified, to guarantee your food safety.