La Madre Bianco

Here at La Madre BreadQuarters we listen. We also bake but you knew that already. We LOVE hearing what people are saying about our bread. So when you talk, we listen.

And today we have some fantabulous Parisienne baguettes in a swish looking French basket in our shop. These darlings are part of our new La Madre Bianco range - white bread that is good for you. There is a soft baguette, a classic tin and one with sesame seeds just because we think they look great and taste ace. We can't wait to hear what you have to say about it.

La Madre Bakery is an artisan sourdough producer based in Geelong, Victoria. Our skilled bakers use simple methods and considered techniques to produce a fantabulous range of hand made sourdough, rye sourdough, 100% spelt sourdough, traditional breads and seasonal sweet treats.

So what is Geelong's La Madre all about?

Time is precious, so at La Madre we like to slow things down a bit. We use traditional baking techniques – including a gradual fermentation – and scour the land for the finest ingredients. Each loaf is individually crafted in the bakers’ hands, plus we say no to preservatives and additives. La Madre is also passionately committed to sustainable baking and business practices.

Check out our range of products, learn more about our philosophy, or find out where to get your La Madre fix.

And don't forget to stay in the loop with what's coming out of the oven, events, general musings and La Madre lovin' and follow us on Twitter @lamadrebakery and like us on Facebook - La Madre Bakery. We're also YouTube stars so you can watch what we're all about. You can click the icons at the top of the screen. Too easy.
  Rye Tin with Caraway Seed  
   
 

We reckon it is time to admit it is totes soup weather. Yup, this lovely state of ours has given up on trying to be a tropical country with its crazy weather. It has finally worked out that being cold is what Victoria does so well. So find yourself some beetroots, whip up a Borscht and dollop on the sour cream. Plonk yourself in front of an open fire and grab a slice of rye sourdough with caraway. We declare hibernation season officially open.