Bread new additions Shepherd’s Bakery

Bread new additions Shepherd’s Bakery


new items in bread

  • Kalamata and Basil

    Kalamata Olive & Basil Sourdough 780g

    A specialty wholemeal sourdough with the flavour of olives and basil.


    Wholemeal flour, kalamata olives, basil, sunflower oil, water, sea salt, leaven

  • Spinach and feta cob

    Spinach & Feta Cob Sourdough 780g

    A specialty sourdough with the flavour of spinach and feta cheese.


    White flour, spinach, fetta cheese, sunflower oil, water, sea salt, leaven

  • Fig and walnut cob

    Fig & Walnut Cob Sourdough 780g

    A fragrant specialty sourdough with the flavour of figs and walnuts.


    Wholemeal flour, sunflower oil, dried fig, walnut, dutch cocoa, mixed spice, sunflower seeds, sea salt, water, leaven

Sourdough Bread

Sourdough Bread

Shepherd’s Sourdough: Good Things Take Time

New additions to the Harvest Hub range

Bread was first “leavened” by Egyptians approximately 6000 years ago. Leavened bread begins with a “starter” of combined flour and water which is slowly fermented over many hours. It wasn’t until the 1950s that commercialisation of bread started to revolutionise the Making the Sourdoughbread making process.

Driven by mass production (and profit), large bread manufacturers started fast tracking the production process by adding the likes of commercial yeast, extra gluten, fats to improve crumb softness, reducing agents to help stretch the dough, emulsifiers to produce bigger, softer loaves and preservatives to extend the shelf life.

Affect on Modern Diet

Many have argued that processed (or fast made) bread has had an adverse effect on the modern diet and may have contributed to ailments such as gluten intolerance, obesity, diabetes and other allergenic conditions.

What is Sourdough?

Most of us have heard the term “Sourdough”, perhaps in fancy gourmet magazines or cook shows, but what exactly is it and why is it good for us?

Sourdough bread is made using a natural “leaven” (fermented flour and water) which contains wild yeast (in the air we breathe) and good bacteria (lactobacillus). The leaven isWhat is Sourdough added to the dough enabling it to rise in a slow and natural way, whilst producing a slight “sour” flavour. Shepherd’s leaven (often referred to as “starter”) is constantly replenished and has survived for over 20 years, giving Shepherd’s bread a distinct texture and flavour.

There is no legal definition of sourdough, however, Shepherd’s sourdough bread is made without the use of commercial yeast, refined sugar, dairy or egg products and is fermented for 8-12 hours. They use organic flour sourced from local farmers. The bread is skilfully scoured and dusted to give it a unique aesthetic appearance. They don’t add any preservatives, additives, colouring or emulsifiers to enhance the bread or give it a longer shelf life. You don’t need that stuff. We’ve managed ok for thousands of years. So, why change it?

Now available from Harvest Hub

After trialing the Easter Hot Cross Buns (as a one-off) and Gluten Free Banana Bread (as a permanent addition to the range), we’re now releasing 5 different sourdough loaves. None contain any artificial ingredients, and all of them are made using traditional sourdough methods.


We decided to only make them available as sliced loaves to increase the ‘convenience’ appeal for families.  We believe that kids should grow up eating good sourdough bread to help build an effective digestive system.  Avoiding commercial bread with artificial additives will help reduce the chance of developing diabetes and gluten intolerance.

Sourdough delicious to eatWhat can you purchase?

For now, we’re making available:

  • white,
  • a crusty Italian,
  • a wholemeal,
  • a 7-Grain loaf and
  • a German rye with sunflower seeds.

Gluten-Free & Spelt range coming

Over the coming weeks, we’ll add a Gluten-Free range as well as some Spelt-based loaves.

Available at


Passionfruit on Easter weekend

Passionfruit on Easter weekend.

Panama Passionfruit abound this week and you might like to make the Banana passionfruit bread.



Banana passionfruit bread
Recipe Type: Cake
Author: Harvest Hub
This bread is a healthy snack and something the kids can help make.
  • 134g wholemeal self-raising flour
  • 20g regular flour
  • ½ tsp ground cinnamon
  • 70g brown sugar
  • 64ml milk
  • 1 eggs, light beaten
  • 25g butter, melted
  • 1 over ripe banana, mashed
  • 2 passion fruit
  • 25g oats
  • 25g shredded coconut
  • Spray olive oil
  • 100g ricotta
  1. Preheat oven to 180 degrees.
  2. Oil a loaf pan then line with overlapping baking paper.
  3. Ina bowl sift the flours, cinnamon, and sugar. In another bowl place milk, eggs, melted butter, banana. Using a sieve remove seeds (keep seeds for garnish) from passionfruit and add to this bowl.
  4. In one bowl then combine wet and dry ingredients stirring while adding oats and shredded coconut. Spoon the mixture into the prepared pan and smooth the surface. Top with some passionfruit seeds and shredded coconut.
  5. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and cool 5 minutes then turn out onto a wire rack and cool completely. Serve cold or toast.



Introducing Bowan Island Bakery

We’re really excited to introduce you to Bowan Island Bakery our new bread supplier.

They might be new to Harvest Hub but Bowan Island certainly isn’€™t new to making bread. In fact they are Sydney’€™s oldest Sourdough Bakery and have been tantalising Sydney’€™s taste buds for more than 17 years – so they definitely know their stuff!

Australian owned and run, Bowan Island uses organic wholegrains to hand-craft their delicious slow-baked bread. As well as baking daily, Bowan Island now have three cafes around Sydney that showcase their goodies.

Here at Harvest Hub we are all about flavour and we try ALL our produce before we add it to our range. We were blown away by the taste and texture of Bowan Island’€™s bread and very excited to be able to bring that bread to you.

You don’€™t have to take our word for it that Bowan Island makes some of the best sourdough in Sydney. They are:

  • Regularly ranked in the Top 5 Bakeries in the Sydney Morning Herald People’€™s Choice Awards.
  • Regular winners of the Inner West Business Awards.
  • Regular winners of the True Local Inner West Award.
  • Ranked in Terry Durack’€™s Top 5 sourdoughs in Sydney.

You don’€™t have to believe the awards either… One taste of Bowan Island’€™s delicious bread will have you begging for more.

Bowan Island Bruscetta

Take a thick slice of Bowan Island sourdough and lightly toast both sides.

Add a scrape of silverbeet pesto.

Top with a sprinkle of Harvest Hub parmesan.

Toast put under the grill to melt the cheese, or eat fresh.

Pour yourself a glass of white wine. Sit back and enjoy!