The process
How it works
Small batch sourdough, baked in Riverside using certified organic flour and traditional slow fermentation.
Baked fresh each week — limited loaves available.
1. Place your order
Order your loaf before the weekly cutoff and choose where you'd like to collect.
Wednesday bake → order before Tuesday at 7am
Friday bake → order before Friday at 7am
Riverside
Reserve online and pay via the honesty box when you collect.
Town / Raw Infusion
Pay online at checkout. Your loaf is delivered to Raw Infusion on bake day.
2. We bake fresh
Each loaf is slow fermented and baked fresh on the day.
Family & special loaves change regularly.
3. Check when your order is ready
The My Order page is the most reliable way to see when your loaf is ready. Check back on bake day (from 10.30am) rather than waiting on a text message.
We'll send an SMS when your order is ready too, but texts don't always come through properly — so please use the status page as your main way to check.
Riverside orders
Status updates when your loaf is in the bread cupboard and ready to collect.
Town / Raw Infusion orders
On bake day (from 10.30am), your loaf is delivered to Raw Infusion. Check My Order for when it has arrived and is ready to collect.
4. Collect your bread
Riverside
157 Riverside Dr, Riverside
Bread cupboard next to the front door
Standard loaves → Top shelf
Family / Special loaves → Bottom shelf
Paper bags provided
Payment via honesty box
Check the My Order page on bake day (from 10.30am) to see when your loaf is ready — don't rely on SMS alone.
Town / Raw Infusion
Collect from Raw Infusion on bake day (from 10.30am) once your order shows as ready on the My Order page (we'll SMS too, but check the status page first).
3/123 William St, Port Macquarie NSW 2444
Payment is completed online when you order — no honesty box needed at pickup.
You can also check your order status anytime on the My Order page.