Well before ‘sourdough’ became a household name, John and Jan Farnan started experimenting with and making it. They quickly realised that this form of bread was full of flavour, character and nutrition.
Together they founded the iconic Wholefoods Kitchen (1981 – 2002) in central Geelong. As early pioneers in sourdough, it took much trial and error to understand the fermentation process and master the art of sourdough bread making.
The Farnans were originally inspired by the macrobiotic and wholefood movements taking place in California and by 2007, they realised a long-held ambition and founded Zeally Bay Sourdough as an extension of the philosophies they developed around food.
Zeally Bay Sourdough became Victoria’s first and only ‘certified organic sourdough bakery’, hand-making 100% certified organic breads and muesli.
“We specialise in sourdough and do not make bread any other way because we believe that ‘real bread’ is made that way,” said John.
‘We also choose to make everything certified organic and have a particular interest in healthy eating, so all of our breads and mueslis are designed for nourishment as well as satisfaction and taste.”
Certified organic food is free from chemical pesticides, GMOs, irradiation, animal cruelty, hormones and antibiotics. Food grown certified organic is naturally more nutritious, full of flavour and socially responsible.
“A win at the Australian Food Awards is fantastic recognition of the quality of our products and everyone’s role in the bakery from baker to financial controller,” said John.
You can purchase award-winning Zeally Bay Sourdough bread, muesli and granola in and around Melbourne, Mornington, Geelong, Torquay, the Surfcoast and as far away as Port Fairy, Bairnsdale and Bendigo. Chefs also purchase Zeally Bay products so they can often be found on the menus and in the kitchens of the best cafes.