About Bred co

In Kendenup, on Goodie’s Farm, just 70 kilometres from our little bakery, Penny and Dale Goodwin grow wheat, rye and triticale, among other crops. We mill their grains and while the flour is still fresh, make sourdough bread. By keeping the growing, milling and baking all in the Great Southern, we are able to craft a product that tastes singularly of the region.

Breads we make include, High extraction sifted calingiri, 100% calingiri wholemeal, a triticale schrot brot — with cracked grain rather than flour, a soft white sourdough hightop, a batard made with super wet dough, our beautiful baguettes and a daily special.

All of our viennoiserie is made on site, from scratch, fresh daily with the best natural ingredients available. And, everyday, our hot and cold cabinets are filled with a range of rolls, sandwiches, croissants, sausage rolls and pasties.

We use Denmark roasters Stash, for our coffee program, because their commitment to quality matches our own.
Our eggs and many of our fresh fruit and vegetables are sourced through relationships with local farmers and growers.