Recently, we hit the road to Gunnedah – a regional NSW town of just over 13,000 people – to visit one of our key suppliers, Wholegrain Milling. Leading the trip was our Head Baker, Francois, who was keen to get closer to the source of the ingredient that underpins so much of what we do: flour.
Gunnedah is known for its two working mills, a tannery, and coal mining operations – but tucked into the sweeping plains is Wholegrain Milling, a family-owned business that shares our passion for sustainability, stoneground flour, and keeping things real. For over 40 years, they’ve been pioneers in certified organic and sustainable grain milling, and we’ve been proud to work alongside them for more than a decade.
Wholegrain Milling has long supplied us with high-quality, sustainably produced flour – the kind that forms the backbone of our sourdoughs, croissants, and pastries. But they’re far more than just a supplier. As leaders in regenerative agriculture, organic certification, and environmentally conscious production, their values resonate deeply with ours. It’s inspiring to see a regional business driving change and championing quality – and even more rewarding to know that their care is baked into everything we make.
A huge thank you to Matt Jensen, General Manager at Wholegrain Milling, for taking the time to walk us through the mill and share what’s on the horizon. We got a behind-the-scenes look at their ongoing efforts in organic farming, regenerative practices, and reducing their carbon footprint – a powerful reminder that sustainability and quality can go hand in hand.
The goal of our visit was to better understand the milling process so we can keep refining the quality of our bread. Francois came armed with questions and left with a deeper understanding of how even the smallest changes in flour quality, protein levels or grain handling can influence everything from crumb texture to crust development.
Touring the mill – a fascinating blend of old-world stone milling and innovative thinking – reminded us just how much care goes into every bag of flour we use. And that care comes through in every loaf we bake.
