Our quest for baking traditional sourdough breads has culminated in eighteen years of dedicated study and expertise into sourdough bread baking. We have left few stones unturned in gaining knowledge that furthered our insights into this fascinating, legendary craft.
All of our breads are made skilfully from our exclusive in-house sourdough starter cultures. The seven seals above (Sourdough, Organic, Flour Milled, Traditional, Time Honoured, Baked, and Water) are your guarantee of our loyalty to quality and dedication to authentic historic baking practices. It takes considerably more time, effort, and know-how to bake with these old-fashioned methods, but the uncompromising taste and health benefits derived from our breads is uncompromising.
We relentlessly strive to advance our skills and insight in baking the finest quality of sourdough breads based on time honoured values and principles.
Enjoy your visit, and we encourage you to try “A Taste of the Past”.
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- Check out our all new ‘Wood fired brick oven’, with over 100 pictures of how we built and more.
- See our new page for locations that you can buy our breads or where you will be served our breads at cafes, restaurants or lodges.
- We published our extensive list of English and German book titles (over 100) which KSB has in our library. Many are academic books, some are already antique and rare.
- A new article titled ‘Gluten Demon’ which shows that it is not the grain but modern food making that is the cause of the epidemic gluten intolerance, and how important the bacterial fermentation (sourdough culture) is.
- Two new archives that are packed with important information categorised into scientific research papers and general articles not necessarily done by academics but, never the less interesting to read.
- Archive I - Scientific research papers on gluten intolerance and sourdough fermentation.
- Archive II - General articles on anything related to bread.
- Our bakery is dairy, egg and nut free operation for anyone concerned with these types of allergens.
- Baking results will be carried out in 2012 to judge difference of a modern deck oven to our new wood fired brick oven.
- We also have new products with our sourdough cultures in the works. Once we resolved production and packaging issues we will get it to market.
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