Artisan bakers with a passion for quality and taste.
Paolo's Bakery is an innovative local bakery committed to producing high quality, great tasting artisan breads and rolls.
We produce handcrafted, 100% natural sourdough products. No bakers yeast is used in any of our original Sourdough breads and we only use organic flour. The slow fermentation and unhurried ripening of our dough results in our breads having an exceptional texture and unique sour taste.
Paolo's began in 2005 when Paul Triglau identified a gap in the bread market. Artisan breads were beginning to gain popularity and there was a shift in the market towards traditional bread baking methods, bread making and organic ingredients. Our sour is over 15 years old, we use only 100% organic flours sourced wherever possible from within South Australia and they are 100% yeast free.
Paul is a qualified baker and trade teacher with over 15 years experience. His passion is sourdoughs and high-end quality baked goods. He recently represented Australia in Italy in the World Baking and Pastry Cup and also has close networks within the industry both locally and internationally. He has worked overseas and draws inspiration from contemporary European trends.
Make 100% organic naturally handcrafted breads.
The art of leavening bread by natural sourdough has been practiced for thousands of years.
Our early ancestors learned that by skillful and patient fermentation of flour, thriving cultures of micro-organisms could be induced to make dough rise. These 'sour' cultures could be used year after year to make bread that was not only unique in texture, due to the natural yeast, but delicious as well.
Paolo's 'sour culture' remains at the heart of our business and is fed twice each day with organic flour and filtered water which gives our bread such a wonderful flavour and texture.
With careful mixing, processing and a great deal of care and attention, our dough's are rested for 24 hours to enhance the sourdough development, creating bread with delicious taste, excellent keeping qualities and higher nutritional value. The application of ancient and traditional methods of bread making give the bread the characteristic 'blisters' on the crust which are distinctive to true sourdough loaves.
Paolo's is also proud of its commitment to sustainable business practices and commitment to food safety - we are both HACCP and organic certified.
With the growing demand for our products, we have sourced and incorporated modern equipment specifically designed for artisan bread making. This, together with our adherence to time honoured baking practices and strict policy of employing skilled bakers, which we then train to meet our high standards, has enabled the business to grow without compromising the unique flavour and character of our products.
Sourdough tends to have a more appealing flavour, texture and aroma as the acids produced by the lactobacilli in the sour also provide the loaf with superior keeping qualities.
As well as the improved taste and aroma, there are also numerous health benefits derived from eating organic sourdough's, such as: -
Sourdough is easier to digest and allows better absorption of nutrients.
Sourdough contains beneficial bacteria including lactic and acetic acids, which help maintain a healthy micro flora balance in the stomach.
Sourdough is much gentler on the stomach than commercial baker's yeast, which can cause a culture imbalance in the stomach.
Commercial baker's yeast is also thought to exacerbate yeast infections in women.
Organic flour is ground at a lower temperature ensuring nutritional properties are kept in tact.
Organic flours come from fields in which no chemicals or pesticides are used.