Billow Bakery

About

We make delicious sourdough here in New Plymouth!

Story

We make bread the old-school way, with just Flour, Water, Salt.

In the air, in the flour and on our hands are naturally occurring yeast and bacteria that can be nurtured to make a ‘starter’. This starter is what was used for millennia to make bread rise.

We leave the dough to ferment for up to 36 hours because natural yeasts take longer to rise.

While the dough ferments the bacteria start to break down the flour and gluten, making it easier to digest.

As the tiny bacteria eat they produce acids which give our bread a tasty flavour - this is why we call it Sourdough!