An Update From Bella Sourdough

Hello everyone,

I wanted to share a few updates about what's happening behind the scenes at Bella Sourdough over the coming months.

Upcoming Markets & Black-out Dates

I'm excited to be attending a couple of local markets in July and would love to see you there!

Upcoming Markets

Carrum Downs Market
📍 Sunday 5 July
🕘 9:00am – 2:00pm

Sandhurst Club Market
📍 Sunday 12 July
🕙 10:00am – 2:00pm

Because I'll be baking for these events, there will be no Saturday pickups available on 4th July and 11th July.

Friday deliveries will continue as normal on both weeks.

If you've been meaning to stock up on sourdough, pastries or cookies, the markets will be a great opportunity to visit and say hello :)

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Continuing My Baking Journey

One of the things I love most about baking is that there is always more to learn.

Over the past few months I've been spending time staging and learning from other professional bakers, including time recently at the wonderful Tuerong Farm Bakery. Working alongside experienced bakers allows me to continue refining my skills, learn new techniques, and bring fresh ideas back to Bella Sourdough.

I'm also currently developing a range of sourdough workshops that I hope to share with you in the future.

To make time for this training and development, there will be a short baking break at the end of July.

Blackout Dates

There will be no baking, deliveries or pickups on the week of Friday 31st July and Saturday 1st August.

Thank you for your understanding as I invest time into improving my craft and creating new experiences for our community.

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An Exciting Flour Update

Some of you may already know that Wholegrain Milling Co. has officially discontinued their organic flour range in previous communication I have shared. This was so devastating to me and many other bakers as we have built business with only using organic products as the centre of what we do. 

As someone who is committed to using only organic, traceable ingredients wherever possible, this meant I needed to find a new supplier that aligns with the values of Bella Sourdough.

After a lot of research and conversations, I'm excited to share that from August onwards I'll be working with James Fisher of Miller Baker James.

James is originally from the UK and is both a baker and miller who now works closely with Victorian farmers, sourcing and milling organic and biodynamic grains. His focus is on quality, traceability, flavour and supporting regenerative farming practices. Many respected artisan bakeries across Victoria already use his flour and speak highly of both the grain quality and the flavour it produces.

What Is Biodynamic Grain?

Biodynamic farming goes beyond standard organic certification. It focuses on soil health, biodiversity, ecological balance and farming systems that work in harmony with nature. Biodynamic farms avoid synthetic fertilisers, pesticides and herbicides while placing a strong emphasis on long-term soil fertility and environmental stewardship.

For me, this is about supporting farming practices that prioritise healthy soils, transparent supply chains and exceptional flavour. But it is also so much about supporting local businesses, which is also another of my core values. 

As I transition to these new flours, you may notice some subtle differences in the appearance, flavour and texture of your bread from August onwards. Every grain harvest is unique, and I'm excited to continue exploring what these beautiful flours can bring to Bella Sourdough and to your table. 

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New Ordering Deadline

As Bella Sourdough continues to grow, I've made a small change to ordering deadlines to help me better plan production, source fresh ingredients and maintain the quality standards you expect.

New Weekly Ordering Cut-Off

Wednesday at 12:00pm (midday)

Orders placed before Wednesday at midday will be available for that week's delivery or pickup.

Orders received after the cut-off will roll over to the following week's bake.

Thank you for your support, patience and encouragement as Bella Sourdough continues to evolve. Whether you've been with me since the beginning or have only recently discovered us, I'm incredibly grateful to have you as part of this journey.

I look forward to seeing many of you at the markets in July and sharing some exciting new breads with you soon.

With gratitude,

Giovanna
Founder, Bella Sourdough