Spelt Loaf Tin Sourdough La Tartine Certified Organic (580g)

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  • Brand: La Tartine Organic Bakery
  • Country of origin: Australia
  • Certified organic (NASAA)
  • Not suitable for gluten free diets
  • Suitable for vegans and vegetarians
  • GMO-free, BPA-free and not tested on animals
  • Short URL: http://obg.com.au/2886
    • Our Special Price $6.90
    RRP$0.00 (Save -100% off RRP)
    Our Special Price $6.90 RRP$7.40
     
    Unsliced. Order by Monday 11am for Thursday despatch.
    No added yeast. Made the authentic rustic French way. A true Certified Organic sourdough!

    NOTE:  All bread loaves from La Tartine are made fresh to order
    and are unsliced
     

    Fresh Bread Loaves from La Tartine
    must be Pre-Ordered and can only be shipped to Sydney suburbs
    or to  overnight courier transit areas from Sydney.
     

     
    Pre-Order and pay by Monday 11am (Sydney time) each week
    (except for Monday public holidays - order by Friday 11am the week before)
    for delivery Thursday of same week for Sydney customers
    or Friday to overnight courier transit areas from Sydney

     Check our Events Calendar for upcoming Pre-Order deadline days

    (Email us a copy of the Bank Transfer/EFT receipt if not paying by credit card or PayPal)
     
    La Tartine Bakery's origins hail from France where they gained Certified Organic Certification and perfected their sourdough over many years. For over a decade, they have been based in Australia and offer their delicious sourdoughs to near and afar. Much in demand in cafes and our own kitchens.
     
    No preservatives, additives or colours.
     
    Certified Organic Spelt Sourdough Loaf Tin (580g, unsliced) by La Tartine Bakery
     
    Ingredients: Certified organic spelt leaven, unbleached white spelt flour, filtered tap water, Murray River salt.
     
    Store: In sealed container in a dry, dark cupboard away from direct sunlight.

    Origin: Somersby, NSW, Australia
    Certification: NASAA Australian Organic
     
     
    What is Sourdough Bread?:
    Sourdough bread is bread which is fermented with a natural leaven as opposed to a yeast bread which is fermented with fresh or dried baker’s yeast. The health benefits of sourdough are well known, and don’t need to be further expanded, but the definitive taste of sourdough bread is a result of a much longer fermentation process. It is not a vinegary tasting liquid thrown into a yeasted bread to deceive the consumer into thinking they are eating a slowly fermented naturally leavened bread.

    Certified Organic And Organic – The Facts:
    To have a product certified organic, it is necessary to apply to one of the independent certifiers who are accredited by AQIS to audit your accounts, inspect your premises, and lab test the product to ensure no chemicals, herbicides or pesticides are used in the product. These inspections are carried out annually, but random inspections may also occur. These inspections are very thorough and are similar to a simultaneous tax audit and health inspection.

    La Tartine uses only certified organic flours, grains and fruits and is therefore able to maintain this accreditation.  The word organic by itself means nothing, but “certified” is a warranty for the consumer and provides credibility to the producer. Unfortunately some retailers, for commercial reasons, choose to be confused by the two.
     
    About La Tartine:
    La Tartine had its origins in France where in 1987 Nick went into partnership with his wife Lottie’s cousin Guy and two friends, who were baking certified organic wood-fired sourdoughs in Guy’s old farmhouse, for distribution to local village shops and markets.

    In 1997 Nick and Lottie returned to Australia with two small non-English speaking children in tow, to set up La Tartine in Somersby on the Central Coast of New South Wales.  At the time there were no specialist sourdough bakeries and Demeter in Glebe was the only certified organic bakery.

    In 1998 La Tartine participated in Sydney’s first produce market at Pyrmont along with twenty other stall-holders to showcase what was happening behind the scenes in the food industry.  Nick recollects with a wry smile the questioning looks and polite “it’s different” comments from a largely uninformed public, even though there was a lot of “it’s about time someone produced decent bread.”

    Since those early days little has changed at La Tartine, except the wood-fired oven has been replaced with a brick floored gas oven.  It’s still a small family business comprising Nick, Lottie, Nick’s brother Mark, and bakers Jan and Simon, and the two little non-English speaking girls, who are now grown up and are reluctantly coerced from their beds at 3 am on a Saturday morning to help their Mum at the markets.
     
     
     

    Our Special Price $6.90
    RRP$0.00 (Save -100% off RRP)

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