Our secret is in our mother dough—a magical combination formed by local varieties of wild yeast and lactobacillus—plus a few other helpful microbes—to create a natural source of fermentation that allows Palms Microbakery sourdough to rise without using commercial yeast. Tending the perfect mother requires a nurturing hand, it is the life force of our bread. We mix it the day before baking then let it rest in a tempered room where the natural yeasts can thrive, slowly fermenting over the next 14 hours.




Deciding on what wheat to use was a big decision.

We decided to use chemical free, fair trade wheat.

Chemical free, because its a no-brainer!  we want our breads to be as natural as possible.





We use only pure filtered rainwater.

Situated adjacent to Australias second most Easterly Point, pacific Palms receives the States second most rainfall.  Surrounded by Lakes, pristine beaches, and National Parks, we believe we have some of the purest rain in the world!


We use only Himalayan Pink Salt

Pink Himalayan salt is often said to be the most beneficial as well as the cleanest salt available on this planet today.

With a history dating back to Earth’s creation, Himalayan salt is believed to be composed of dried remnants of the original, primal sea.

Pink Himalayan sea salt’s rich mineral content can help balance your body’s pH levels.


Heat is transformative…it turns the seperate ingredients into something far greater.

It binds, it colours, in infuses taste.

We wait…we watch…and remove the loaves from the oven at just the right time.