Sourdough Loaves
Long-fermented country loaves and seeded boules, baked dark and crackly. Slow proofed for up to 36 hours.
No. 01 — Our Story
A kitchen by the bay, & a love of good bread.
The Bay Road Bakehouse began in 2019, in the warmth of a small home kitchen with a single sourdough starter, a stand mixer, and the kind of patience only baking can teach. What started as loaves shared with neighbours has slowly grown into a little business with a big heart.
Every loaf, cookie, and pastry that leaves the bakehouse is mixed, shaped, and baked by hand — most often in pyjamas, usually before the sun comes up. There are no big machines, no shortcuts, and no bake too small to fuss over.
If you've ever waited a few days for a really good loaf, or saved a cookie for a quiet cup of tea, you already know what we believe in: that the best things still take time.
— Sarah