Curious what makes our products so special? You’re in the right place. This is where we lift the lid on what happens behind the bench from our carefully hand-crafted sourdough to our artisanal pastries that fly out the door. We’ll walk you through our methods, celebrate the local legends we collaborate with, and show you why every detail matters in the way we bake. Every step we take is done with purpose, patience, and care and we’re so glad you’re curious…come take a peek inside our world of baking!
THIS IS HOW WE BAKE IT
OH SOURDOUGH!
We are built on sourdough: it runs through our loaves, pizza bases and croissants alike. These aren’t just recipes; they’re a result of years of training, testing, and refining by skilled professionals who have honed their craft through dedication and repetition. Our team are trained artisans, using skilled techniques that are increasingly rare and incredibly valued. From lamination to fermentation, our teams work with time, temperature, and touch to create something truly special.
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We use chemical-free, stone milled flour sourced from Wholegrain Milling Co.
For pre-fermentation Levain (sourdough starter) is used as it is natural yeast maintained by regular ‘feeding’. The feeding process is where we take a small portion of our levain and mix it with more water and flour, which then ferments for 16-20 hours!
Products like our Turkish bread has poolish added to the final dough which is a mixture of flour and water with a very tiny amount of commercial yeast added and fermented overnight.
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Our longer baking time and natural fermentation process allows the yeast and bacteria to breakdown and pre-digest the flour/gluten, providing a greater depth of flavour and boosting natural health benefits.
Sourdough improves overall gut health and digestive stability.
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron & vitamins.
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Creating our sourdough bread requires anywhere from 36-48 hours, starting with the overnight levain build.
The following day, the doughs are mixed and developed over a 5-8 hour period.
The dough is then hand shaped and refrigerated for a slow, overnight fermentation.
The dough is baked to perfection the following day, making it to you fresh and delicious!
THE ART OF THE LOAF
Our bread range reflects our commitment to the patience, innovation and care that is involved in producing quality hand-crafted sourdough bread.
Our team have perfected blending ancient techniques with innovation and creativity. Using a unique starter that has been bubbling away for a while, we use chemical-free, stone milled flour sourced from Wholegrain Milling and combine pure ingredients to create great loaves.
Creating our sourdough bread requires anywhere from 36-48 hours, starting with the overnight levain build. The following day, the doughs are mixed and developed over a 5-8 hour period, before being refrigerated for a slow, overnight fermentation. The lengthy process allows the yeast and bacteria to break down and pre-digest the flour / gluten and is therefore often much gentler on your stomach than regular bread.
Each loaf is the result of the passion of our baking team who work tirelessly to mix, fold, shape, rest and rise the loaves that make it to our shelves every day.
Every ingredient used at The Baker’s Duck is chosen with intention, so it’s no mistake that we use French butter from the heart of Normandy.
The butter we use comes from grass-fed cows where the milk is sourced exclusively from 100% local, family-run dairies within a 90 km radius of Normandy. The butter is rich in both flavour and golden colour, thanks to the natural diet and the mineral-rich pastures the cows graze.
French butter also has a higher butterfat content and a softer texture, making it ideal for baking, cooking, and of course, croissants. Simply put - French butter is just better!
BUTTER OBSESSION
LAYERS OF LOVE
We produce a wide variety of contemporary viennoiserie products (croissants and sweet baked goods) with extremely gorgeous toppings. Our croissant dough and process becomes the base of a lot our sweet products.
For our croissants, we use a combination of: organic baker’s and spelt flour from Wholegrain Milling Co in NSW; a mix of sourdough starter and wet yeast; premium French butter; and a whole lot of love and time. The end result after four days of preparing, laminating, proofing and baking, is a crispy, flaky exterior and a soft, honeycomb interior.
Of course there are many variations along the way to create your favourite croissant - chocolate, almond, plain, Nutella twice baked, ham and cheese etc!
A PERFECT PAIRING
We understand that the art of baking is inseparable from the art of brewing exceptional coffee. That's why we've proudly partnered with Six Of One Coffee Roasters, who share our unwavering commitment to quality and local excellence.
Together, we've embarked on a culinary journey to enhance your daily ritual. By combining our exceptional baked goods with Six Of One's meticulously roasted specialty coffee, we aim to create a symphony of flavours that elevates your everyday moments. Because we believe that life's simple pleasures, like savouring a warm croissant with a perfectly brewed cup of coffee, can bring immeasurable joy to your day.
BAKED WITH STRONG FOUNDATIONS
WHY WE LOVE USING WHOLEGRAIN MILLING Co. PRODUCTS
From humble beginnings, Wholegrain Milling Co. have grown into one of Australia's leading producers of organic, chemical-free, and ancient grain flours—and have stayed true to their roots.
Wholegrain Milling Co. is a standout choice for bakers who care about flavour, sustainability, and health. Here's why:
Organic & Sustainable: Certified organic, they prioritise sustainable farming methods that support soil health and the environment. No synthetic fertilisers, pesticides, or hidden nasties.
Commitment to Quality: Combining traditional stone milling with modern roller milling, they produce flour that’s both nutrient-rich and reliably consistent.
Pioneers of Heritage Grains: They're reviving older wheat varieties, bringing unique flavours and baking qualities that modern wheat often lacks. More character, more depth.
Chemical-Free, Always: From sourcing grain to storage, everything is done without chemicals. Even their silos use natural airflow and ventilation to keep grain pure.
Supporting Local Farmers: They work closely with growers who care about long-term soil health and ecological balance, keeping the whole supply chain aligned with their values.
Healthier Flour: Their whole grain options are high in fibre and nutrients, making them a wholesome choice for your bakes and your body!
