At Sheoak Baker, our bread and pastries are a product of where we come from. Gabi grew up in the Mallee, on the same soil that now grows the grain she mills and bakes with. Her family grows it, she mills it fresh at the bakery, and bakes each loaf with the respect it deserves.

In a world that makes it easy to forget where food comes from, we're trying to keep that connection alive.

Fresh-milled flour is at the centre of everything here. Grain milled close to baking retains its natural oils, vitamins, and minerals, the things that get lost when flour sits on a shelf for months. The bread tastes different because it is different. More flavour, more nourishment.