We bake fresh, 7 days a week supplying restaurants, cafés, delis, supermarkets & caterers throughout metropolitan & regional SA.
Paolo{s began 6 years ago 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 8 years old, we use only 100% organic flours sourced wherever possible from within South Australia and they are 100% yeast free.
SPECIALITY
We produce handcrafted, 100% natural sourdough products. No bakers yeast is used in any of our 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.
SPECIALITY
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 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.
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