Our Breads

All our breads are made from only natural ingredients. All grains used are locally sourced and organic. We leaven our bread with an in-house sourdough starter, baker’s yeast or a combination of the two. As members of the Real Bread Campaign, you can be assured that our breads are always made with the highest integrity.

Sourdough Classic

A versatile bread. This long fermentation sourdough bread takes three days to create. It has about 10% whole grain (rye and wheat) and is characterised by a deep, sweet flavour and aroma profile, with very mild acidity. Sourdough is a natural preservative, so this bread will easily last a week.

Ciabatta

This ciabatta relies on its Italian roots by combining old world sourdough processes with modern baker’s yeast. This airy, thin-crust, golden loaf is a delight on its own and pairs well with just about everything. Try it dipped in a combination of olive oil and balsamic vinegar, with salt and cracked black pepper. A long-lasting bread, but best eaten within a day or two.

Signature Miche

Inscribed with an ‘F’ after Black Island Bakery’s Frayne family name, this spectacular miche weighs in at two kilograms. Its thin, burnished crust hides an even, soft crumb that makes perfect fresh and grilled sandwiches and wonderful toast. It is versatile enough to be used for just about anything, and lasts for at least a week. Made from 50% whole grain (wheat and rye), it has a subtle, sweet flavour and aroma, while providing great health benefits.

Standard White Loaf

Baked in a tin from four simple, natural ingredients, this bread is soft, even-crumbed and mild in flavour. It does not compete with toppings or fillings and makes a superb grilled cheese sandwich. Best eaten within three days of baking.