Two Fold Bakehouse Sourdough Crackers
Two Fold Bakehouse is a small artisan bakehouse in Daylesford and recently named one of Victoria’s best country bakeries (The Age by Richard Cornish). Baker Alison Wilken bakes artisan bread in a beautiful wood-fired oven using incredible flours sourced from Victorian regenerative farms. Whilst her breads are highly sought after, it is Alison’s sourdough crackers that have been touted as Australia’s best cracker for cheese.
Made with rye leaven, organic white wheat flour from Wholegrain Milling, sesame seeds, local extra virgin olive oil, rosemary and pink lake salt. They are crispy and wholesome, having been fermented for 24 hours for extra flavour.
Approx 200g per bag
Perfect with cheese, dips, or just eaten by the bag!
Two Fold Bakehouse is a small artisan bakehouse in Daylesford and recently named one of Victoria’s best country bakeries (The Age by Richard Cornish). Baker Alison Wilken bakes artisan bread in a beautiful wood-fired oven using incredible flours sourced from Victorian regenerative farms. Whilst her breads are highly sought after, it is Alison’s sourdough crackers that have been touted as Australia’s best cracker for cheese.
Made with rye leaven, organic white wheat flour from Wholegrain Milling, sesame seeds, local extra virgin olive oil, rosemary and pink lake salt. They are crispy and wholesome, having been fermented for 24 hours for extra flavour.
Approx 200g per bag
Perfect with cheese, dips, or just eaten by the bag!
Two Fold Bakehouse is a small artisan bakehouse in Daylesford and recently named one of Victoria’s best country bakeries (The Age by Richard Cornish). Baker Alison Wilken bakes artisan bread in a beautiful wood-fired oven using incredible flours sourced from Victorian regenerative farms. Whilst her breads are highly sought after, it is Alison’s sourdough crackers that have been touted as Australia’s best cracker for cheese.
Made with rye leaven, organic white wheat flour from Wholegrain Milling, sesame seeds, local extra virgin olive oil, rosemary and pink lake salt. They are crispy and wholesome, having been fermented for 24 hours for extra flavour.
Approx 200g per bag
Perfect with cheese, dips, or just eaten by the bag!
