wholemeal spelt with a dash of honey & oats
fluffiest and most popular loaf, made with a pre-ferment & `white‘ wheat flour, French yeast
traditional French-style baguette with 12-hour ferment
Light rye flour, 10 seeds and grains
the “white” loaf with 75% white/20% wholemeal/5% rye flours
lowest in gluten content with 100% organic wholemeal spelt flour
spelt/rye combination with sprouted seeds & grains, buttermilk & molasses
fruit loaf with egg wash, organic wholewheat, spices, sultanas, figs, walnuts, & a dash of spice
Welcome to the The Uraidla Republic and Bakery!
Our mission here and at The Uraidla Hotel is to create wholesome, delicious meals and goods by sourcing the majority of our produce from our local region and state.
In sharing this mission, experienced bakers James & Katharine Katsarelias bring with them a knowledgeable and unique flair for authentic breadmaking.
Sharing this passion is a team of dedicated bakers, who use traditional ingredients, combinations and baking methods to create genuine, healthful products. All loaves are prepped and baked on-site.
With the exception of ciabatta, all loaves are sourdough with a 12-hour fermentation; and all are vegan-friendly, except our Fig & Walnut, and Honey Oat.