Some ingredients do their job quietly.

Salt isn’t usually the first thing you think about when you bite into a pastry or tear into a loaf of bread.

But it’s there — helping balance flavours, strengthen dough and bring everything together.

We’ve recently switched to Murray River Salt, made from the mineral-rich waters of the Murray-Darling Basin in New South Wales.

It’s a simple ingredient, but an important one. The kind of detail that might go unnoticed, but makes a difference in everything we bake.

From our pastry to our bread, it’s another small step in using quality Australian ingredients where we can.

You’ll find Murray River Salt in the breads, pastries and savoury items baked fresh across our stores every day.