Welcome to Morpeth Sourdough

 

The original site where William Arnott, the biscuit entrepeneur and his brother David baked bread and ship’s biscuits in the 1860s. Now owned by Stephen and Allison Arnott, Stephen is following in his great, great, great grandfather’s footsteps of producing sourdough bread for the township of Morpeth.

Morpeth Sourdough is available at the original shop at the front of the building retailing fresh sourdough from Wednesday to Sunday. Also available is Morpeth Sourdough’s new award winning range of premium Muesli, sourdough crispbreads, croutons and yummy European style Gingerbread.

Opening times

Our bakery is open 10am to 4pm Wednesday to Friday and 9am to 4pm on Saturday and Sunday.

Online Shop

If you can’t get to Morpeth, then visit our online shop. We have great deals for deliveries Australia-wide.

We are now offering all the beautiful, regional foods from our store in Morpeth here online. So pop up to the online shop for some glorious products!

National Baking Industry Association

We are artisan-baker certified.

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Real Sourdough

Our policy is truth in labeling; 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” as it contains only flour, water and salt and undergoes 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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HACCP Certified

We are HACCP certified, to guarantee your food safety.

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Answer: Sourdough is the ancient leavened bread-making process.
Answer: A process. Sourdough is the process of making bread using the naturally occurring microorganisms. At no point in the process is Baker’s yeast used.
Answer: Yes, Stephen Arnott, co-owner of Morpeth Sourdough is the great, great, great grandson of William Arnott, who founded Arnott’s Biscuits.
Answer: Morpeth Sourdough uses the authentic sourdough process which takes over 30 hours to produce, having a fermentation time around 22 hours.
Answer: No, we do not use and have never used Baker’s yeast in our product or in our bakery.
Answer: Yes, it is naturally low GI and has been tested at a leading Australian University with a result of 54.
Answer: No, we use only flour, filtered water and sea salt. There are no preservatives or additives used in our bakery.
Answer: No, an authentic sourdough bread is baker’s yeast-free, preservative-free and also is free from any additives. It should only contain flour, water and salt.
Answer: After purchase, take the loaf out of the plastic bag and wrap in a linen tea towel, store in a cool place in the kitchen. Our sourdough also freezes well.
Answer: Morpeth Sourdough is sold all over NSW, for an outlet near you, please email us with your suburb or postcode and we will respond with details of nearest outlet.

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