Our bakery is located in Ninderry, an idyllic rural suburb nestled in the Sunshine Coast hinterland. Lush green grass, citrus blossom, fertile red soil, and fresh country air make it the sweetest location for baking and growing all Ten Acres has to offer. We seriously couldn’t think of a better to place to work.

We pride ourselves on our:

• Simple and healthy life that is connected to and caring of our environment
• Making food from scratch, the old-fashioned way
• Investment in organic, sustainable and local ingredients that support environmental sustainability and good health
• Chemical free living
• Sustainable harvesting of our own rainwater, treating our wastewater onsite, composting and recycling all garden and farm waste 

OUR SOURDOUGH

Ten Acres handcrafted sourdough bread is made from the finest organic and sustainable Australian flour, filtered rain water, our own sourdough starter and sea salt.

Made from scratch, we harness the naturally occurring wild yeasts in the flour and slowly ferment our dough using age-old methods. This produces the best tasting, healthiest and most nutritious sourdough possible.

Our sourdough contains no added yeast, bread improvers or additives and is free from chemicals.

• Delicately sweet & aromatic. Perfect as a fruit toast, or serve with wine & cheese.
• A mild & earthy rye sourdough with a hint of anise from the caraway seeds.
  Our spelt sourdough is highly nutritious with an earthy, nutty flavour.
• Our signature white sourdough blends semolina, stoneground white & Khorasan flours.

OUR FLOUR

We source our range of high quality organic and sustainable flours from Wholegrain Milling due to their commitment to superior ingredients, health, wellbeing, flavour and best practice. All flours are sustainably sourced from farms that are committed to continuously improving soil fertility, building and restoring soil carbon, zero pesticide exposure to consumers, and are 100% Australian grown and owned.

Modern wheat has descended, via selective breeding, from other ancient wheats such as Einkorn, Emmer and Spelt. Wheat is the world’s most favoured staple food. It is high in dietary fibre, and provides a healthy source of vitamins and minerals, including B group vitamins, vitamin E, calcium, phosphorous, copper, zinc and iron. Whole ground, lightly sifted or blended with other flour varieties, wheat makes a delicious sourdough with varied flavours and textures.

SPELT

Spelt is an ancient whole grain that has been cultivated since approximately 5000BC. It is one of the three original wheat varieties from which modern-day wheats are derived and while it belongs to the wheat family, it is a completely different species. Spelt is highly nutritious, with a nutty, slightly sweet flavour. It is an excellent source of protein, dietary fibre, B vitamins, and dietary minerals. While it contains gluten, it is far easier to digest and may be suitable for people with gluten intolerance.

RYE

Rye is a grass that is grown extensively as a grain and is closely related to barley and wheat. It has been used in bread making for centuries, particularly in Europe, where rye bread has been considered a staple since the Middle Ages. Rye makes a delicious sourdough with a moist crumb and a distinctive, rich rye flavour. It is highly nutritious, high in fibre, and has a lower gluten content than wheat flour. Rye is also easily digested.

KHORASAN

Khorasan is an ancient wheat grain that is considered to be an ancient relative to modern day wheat. The grain is named after the historical province of Khorasan in the ancient Persian Empire, a large area of modern-day Iran & Afghanistan. While Khorasan looks similar to modern wheat, the grain is twice the size. It has a rich nutty flavour and a gives sourdough a moist smooth texture. It contains high levels of protein, amino acids, vitamins & minerals and is easier to digest.