Our Bread
Flour blends for Austrian sourdough bread crafted by third-generation master baker Hannes Weissensteiner and prepared in his family bakery in the Nock Mountains, Austria. WeBread promises beautiful bread that’s easy to bake at home and is made from all-natural ingredients sourced locally.
Our Bread
Flour blends for Austrian sourdough bread crafted by third-generation master baker Hannes Weissensteiner and prepared in his family bakery in the Nock Mountains, Austria. WeBread promises beautiful bread that’s easy to bake at home and is made from all-natural ingredients sourced locally.
About Bread
Let’s look at bread’s history quickly. For thousands of years, bread has been a staple across many parts of the world. Yes, it comes in many forms. But fundamentally, bread is made from a simple set of ingredients. That’s now changed. Bread has been industrialised and often features an ingredients list as long as your arm with all sorts of nasties that upset our bodies. This has given bread a bad wrap. At WeBread, we know that real bread, made with real ingredients, nourishes the body and gives it the energy it needs. We know this because it has fuelled our community’s lives in the mountains for generations. We want to remind people to only put the good stuff in their bodies and that bread done right is wholesome, hearty and healthy, and more than this, it ties us to our roots and unifies us across cultures.
Our flour blends are inspired by the Nock Mountains we call home and honour the quality ingredients we use, the people who produce them and the craft of breadmaking.
About Bread
Let’s look at bread’s history quickly. For thousands of years, bread has been a staple across many parts of the world. Yes, it comes in many forms. But fundamentally, bread is made from a simple set of ingredients. That’s now changed. Bread has been industrialised and often features an ingredients list as long as your arm with all sorts of nasties that upset our bodies. This has given bread a bad wrap. At WeBread, we know that real bread, made with real ingredients, nourishes the body and gives it the energy it needs. We know this because it has fuelled our community’s lives in the mountains for generations. We want to remind people to only put the good stuff in their bodies and that bread done right is wholesome, hearty and healthy, and more than this, it ties us to our roots and unifies us across cultures.
Our flour blends are inspired by the Nock Mountains we call home and honour the quality ingredients we use, the people who produce them and the craft of breadmaking.
The Ingredients
We use only locally sourced natural ingredients. There are no chemical additives, no artificial raising agents and no flavour enhancers. Our grain is sown, grown, harvested and milled just twenty-five kilometres from our bakery. Our barley malt is from Vienna, and our salt is from Salzburg. We value quality ingredients from local producers who have intergenerational knowledge of their land, resulting in low intervention farming methods that yield a beautiful grain that’s healthy and nutritious.
Our Process
Set on using only natural ingredients, we took a year to develop our first flour blends, meticulously fine-tuning recipes to balance the ingredients and produce a great bread that’s simple to bake at home. Our blends feature a gently dried natural sourdough yeast produced in our bakery and first prepared in 1926 by master baker Johann Weissensteiner, Anna’s great grandfather, meaning our flour blends carry a piece of our family’s heritage. We never outsource our production, and our in-house team of bakers ensure that each blend is of the highest quality, honouring the traditional craft of breadmaking.
Our Responsibility
Living in the mountains, we know how incredible and rich nature is, but also we see its fragility. We recognise our responsibility as a business to act with the least possible environmental impact and are committed to sustainable practices, from the production of our ingredients to the use of plastic-free recycled and FSC-certified packaging. As our business grows, we’ll continue to take a considered approach, basing decisions on the triple bottom line.
The Ingredients
We use only locally sourced natural ingredients. There are no chemical additives, no artificial raising agents and no flavour enhancers. Our grain is sown, grown, harvested and milled just twenty-five kilometres from our bakery. Our barley malt is from Vienna, and our salt is from Salzburg. We value quality ingredients from local producers who have intergenerational knowledge of their land, resulting in low intervention farming methods that yield a beautiful grain that’s healthy and nutritious.
Our Process
Set on using only natural ingredients, we took a year to develop our first flour blends, meticulously fine-tuning recipes to balance the ingredients and produce a great bread that’s simple to bake at home. Our blends feature a gently dried natural sourdough yeast produced in our bakery and first prepared in 1926 by master baker Johann Weissensteiner, Anna’s great grandfather, meaning our flour blends carry a piece of our family’s heritage. We never outsource our production, and our in-house team of bakers ensure that each blend is of the highest quality, honouring the traditional craft of breadmaking.
Our Responsibility
Living in the mountains, we know how incredible and rich nature is, but also we see its fragility. We recognise our responsibility as a business to act with the least possible environmental impact and are committed to sustainable practices, from the production of our ingredients to the use of plastic-free recycled and FSC-certified packaging. As our business grows, we’ll continue to take a considered approach, basing decisions on the triple bottom line.