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At Craig’s Bakehouse, every loaf of sourdough begins with Julia, our
house-made starter. Now 10 months old, Julia is a living culture of wild yeast and lactobacillus bacteria. She’s carefully fed, nurtured, and kept in optimal conditions to ensure our sourdough is consistently flavourful, crusty, and full of character.

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She’s also named after the legendary Julia Child - the beloved American chef who brought French cooking into everyday kitchens with warmth, passion, and fearless creativity. Like her namesake, our Julia represents the heart of the kitchen: lively, dependable, and always adding flavour to the table. We think she’d approve.

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Unlike breads made with commercial yeast, Julia’s wild yeast gives our loaves a distinct tang, natural texture, and an artisanal feel that’s unique to her environment. Starters like Julia absorb the local yeasts and bacteria in the air and flour, making each one a reflection of the place it's made - in our case, right here in Naracoorte.

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As Julia matures, her depth of flavour continues to grow, giving our sourdough a richness and complexity that can’t be rushed. The result is bread with a story - rooted in time, tradition, and care.

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Sourdough made with a starter like Julia is also naturally fermented, which can make it easier to digest for some people. A bit of science, a lot of time, and just the right conditions go into every loaf.

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When you buy a sourdough loaf from Craig’s Bakehouse, you’re not just buying bread - you’re enjoying something that’s been handcrafted from start to finish with skill, patience, and a little bit of magic from Julia.

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Come in and experience the difference for yourself. Our fresh sourdough is available in limited batches and never lasts long.