Our Story
Garage Bread began the way many good things do — modestly. What started as a single deck oven in a suburban Melbourne garage, feeding neighbours on weekends, has grown into a dedicated micro-bakery supplying cafés, grocers and households across the inner north and west.
From the very first loaf, our approach has been unchanged: a wild-yeast levain maintained daily, Victorian stone-milled flour, cold overnight fermentation, and a proper bake. No dough conditioners, no shortcuts, no bread that pretends to be something it is not.
Today, Garage Bread Pty Ltd bakes to order for wholesale partners and private customers alike, planning every batch so that what leaves the oven in the morning is sold or shared by evening — never warehoused, never wasted.
