At Sheoak Baker, every loaf honours the grain, the land, the farmer and the slow, natural process of fermenting dough. It’s a connection to our roots in the Mallee, where owner Gabi was raised, on the same soil that now nurtures the grains we mill and bake with

In a world that often forgets where food comes from, she believes in keeping that connection alive. Her Family grows the grain, she mills it fresh at the bakery, and bakes each loaf with the respect it deserves. Milling grains is not just about flavour—it’s about feeding your body, too. Unlike flour that’s been sitting on the shelf for a while, losing its punch over time, fresh flour keeps all its natural oils, vitamins, and minerals locked in as nature intended. That means bread that’s not just tastier, but way more nourishing