Riverside · Small batch
Milena's Sourdough Kitchen
Fresh baked organic sourdough — slow fermented, handmade in Riverside.
- Certified organic flour
- Freshly milled grain
- Slow fermentation
This week's loaf
Simple & fresh
How it works
Step 1
Order online
Order by 7am Tuesday for Wednesday bakes, or 7am Friday for Friday bakes.
Step 2
We bake fresh
Slow fermented, small batch, organic flour and home-milled grain.
Step 3
Collect on bake day
Check My Order from 10.30am to see when your loaf is ready.
The range
Our loaves
Standard Sourdough (~750g) – $10
Organic flour
A smaller, everyday sourdough with a soft, airy crumb and crisp crust. Perfect for 1–2 people, toast, or sandwiches.
Family / Special Loaf (~1.1kg) – $15
Organic flour
A larger loaf, ideal for families or sharing. Perfect for the table. Made using our weekly special recipe, or available as a standard sourdough on request.
All loaves are weighed before baking — final weight may vary slightly.
From grain to oven
Freshly milled organic grain
We use Australian Certified Organic flour and mill a portion of wholegrain wheat fresh at home for every batch; improving flavour, texture, and natural nutrient content.
All grains we use are organically grown.
Australian Certified Organic flour
Care guide
Caring for your loaf
Every loaf is naturally fermented using organic ingredients and contains no preservatives.
Our sourdough is made using organic ingredients and contains no preservatives, so it won't last as long as typical supermarket bread.
To help keep it fresh for longer, avoid leaving it in the paper bag, as this allows the loaf to dry out quickly.
We recommend storing your loaf in a large food-grade plastic or vacuum bag, but do not seal it tightly airtight. The bread still needs a little airflow — sealing it completely can trap excess moisture and increase the chance of mould.
Store the loaf in a cool, dark place such as a pantry, away from direct sunlight, heat, or warm kitchen areas.
You can also place a small food-safe moisture absorber/silica sachet near the loaf to help reduce excess moisture inside the bag.
For longer storage, slice the loaf and freeze it.
Slices can go straight from the freezer into the toaster and come out great.
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