Sourdough is a mixture of flour and water. Wondering how it works? Wild yeast and bacteria can be found in the air, on the surface of grains and even on your skin.

When you mix flour and water together and allow it to ferment at a suitable temperature, those yeasts and good bacteria start to feed on the flour and create gas, which has the ability to leaven (raise) bread.

Our bread is known for its moist crumb, which is achieved by using a high water content and sourdough.

Yes, here at Butterken Bakery all of our wheat flours are certified organic flour from Victoria and South Australia. Currently we are not able to source regional, organic rye flours. We always choose local over organic!

Why yes, we do! We have a self-service slicing machine in store that is free to use whenever you purchase a loaf of bread with us.

However, please note all of our breads are made with a high content of water and sourdough which creates a moist crumb. For this reason we recommend against slicing to keep your bread fresher for longer.

As soon as your bread is cut, pop it face down on a clean chopping board. This will allow your bread to stay as fresh as possible. The cut side will then be protected from drying out and the crust will protect the rest.

If you think your bread is starting to dry out, pop it in a bag or a food container and it will then start to soften up.

Our tip: Ideally you want a bread board that is solely used for storing and cutting bread. If you use a generic board your bread will absorb smells and flavours from residual foods left on the board from previous use!

Butterken Bakery bread boards coming soon.

You can store your Stollen in an air tight container at room temperature i.e. 20-22 degrees Celsius or below for up to three weeks.

Your Stollen will also keep for up to 3 months, if stored in an air tight container in the fridge.

You most certainly can.

Whole loaves, buns, rolls, pretzels, you name it. Pop your whole loaf or smaller goods in a freezer bag or food container (possibly both) and it will freeze for up to six months.

Our tip: We recommend slicing your bread and popping it in the fridge in individual pieces without wrapping or covering. After a day (or as soon as the individual slices are frozen) pop them together in a freezer bag or food container. You will then be able to take out individual slices as you wish for toasting.

We are open Tuesday to Friday from 7:30am until 4pm and Saturday from 8am until 2pm.

We may or may not open on a public holiday. reach out to us by calling 0494 105 718 or emailing info@butterkenbakery.com.au or check our social media to see if we are open.

Should we be closed, feel free to place an order and pick-up what you need a day or two before.

We have indoor & outdoor seating at the front of the bakery and an undercover nook with tables and chairs out the back of the bakery.

Please, come, sit down and relax!

Anyone and everyone!

All are welcome at Butterken Bakery.