About Us

Welcome to Slowbreads Roseville. 

We are a local family who started an artisan bakery (by chance) during the COVID lockdowns in 2020. We make beautiful sourdough breads, pastries and other baked goods for our wonderful community.

Quality

    • Unlike many other bakeries, we use a very slow process to make our product – that’s why we called ourselves Slowbreads!
    • We make product that we’d like to eat and we have been fortunate that our customers seem to like them as well!!
    • Everything we make is made from scratch, with care and we aim to achieve the highest quality
    • We like to create new things – especially using seasonal produce – so there is usually something different in the shop each week
    • We don’t use preservatives or additives
  • We are not perfect, but we are always trying to do things better. Testament to this are the two awards we won in 2023 at the Sydney Fine Food Awards – a silver for our croissants and a bronze for our Caraway Grain loaf. 
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    Local

    • We are Roseville’s oldest bakery – established in 2020
    • We make absolutely everything on the premises from scratch
    • Lots of local people work with us
    • If you live in Roseville or the surrounding suburbs, we deliver to your house Wednesday to Saturday (just put your order in online before 2pm the day before, at the latest) and your goodies usually arrive by 9.00am the next morning. We don’t charge a delivery fee but would appreciate a minimum order of $20 to cover our costs.

    Environment

    • Zero waste is an important part of what we do, which is one of the reasons we don’t open the shop every day. The shop is open Wednesday to Saturday (7.30am until 3.00pm) and Sunday (7.30am until 12.30pm). We do sell out of most items early, so to avoid disappointment, could we respectfully suggest that you place an order online (Slowbreads.com.au).
    • Our packaging is all biodegradable and we avoid the use of plastics wherever possible
    • We support local suppliers and businesses and we try to source locally whenever we can to minimise food miles.