Toasted Granola

About this piece

Slow-toasted oat, nut and dried fruit blend in 500g jars. Made fortnightly. Last batch sold out in three days. It sits in the pantry side of the bench rotation. The pantry side runs Wednesday through Saturday with the dough cold-fermenting from the previous weekend.

How we make it

The dough is built on the long-fed starter we have kept since the bakehouse opened. We mix Tuesday afternoon, cold-ferment overnight, shape Wednesday morning, and bake to a deep crust at high deck temperature. The pantry side of the bench uses the same flour blend across the whole list. The variation comes from the shape, the hydration, and the rest.

Order and pickup

• Counter pickup Wednesday through Saturday from 7am until sold out
• Wholesale list closes Sunday evening for the upcoming week
• Special events and catering orders take 48 hours notice (see special events)
• Christmas and Easter season hampers go on the hampers list from October each year

Other pieces in the rotation

Browse the full product list for the current bench rotation. Sourdough sits in the cafe and bakery section; pastries and brioche live alongside the hot cross buns rotation; pantry items including coffee, muesli, muffins, and jams chutneys and sauces are stocked depending on the week. For the Canadian-tradition pieces, see the Canadian collection. And for our own backstory and the starter, the grandma Bowan page is the long version.