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About La Madre Bakery
Here at La Madre Bakery in Geelong, Victoria, we believe that if you’re going to have a piece of bread every day, then you’ve gotta make it a good one! That’s why we take the time to craft each loaf by hand, before it walks out the door.
Using age-old recipes and traditional techniques, our full range of products includes sourdoughs and spelt breads, pastries, biscuits and a seasonal sweet range including gingerbread Christmas cookies and ornaments, double choc lamingtons for Australia Day, and super-cute treats to help you say “I love you” on Valentine’s Day.
Our generation old ‘mother culture’ remains the heart of our breads, and therefore the business; why, we even named the bakery after it, La Madre translates to ‘The Mother’ in Italian! As the base to all our breads, the mother culture is looked after like royalty and is fed daily with organic flour and filtered water to produce a unique sour flavour in our breads. With no machines to get in the way of our doughy business La Madre can ensure that each individual loaf is of the highest quality. Traditional baking techniques including a gradual fermentation along with using the finest ingredients produce flavoursome aromatic breads for all occasions.
All of our products are handmade with a loud “No” to preservatives, improvers or any other additives, and central to operations at the purpose-built bakery is sustainability. Using this term in its wider sense La Madre Bakery act to reduce their carbon footprint, support local suppliers, hire locally and actively get involved in supporting community initiatives and even creating a carbon neutral Easter range, including traditional and choc cherry hot cross buns, which are a favourite for local and interstate bunnies!
La Madre’s savvy set up and business philosophy won them the Geelong Advertiser Business Excellence Award ‘Small Business Award’ in 2008, Baking Industry of Victoria’s ‘Bakery Manufacturer of the Year 2009’ and the Geelong Advertiser Business Excellence Award ‘Medium Business Award’ in 2010.
The Range
Sourdough Range
Our signature range is made with unbleached organic flour; the addition of a naturally fermented leaven and a long fermentation and natural leavening develops the distinctive sour taste. Using our signature sourdough we create a range of breads including ciabatta, foccacia and burger rolls.
Rye Sourdough
Made with a blend of organic rye wholemeal and unbleached organic flour combined with a generation old rye sponge. La Madre’s rye sourdough is a light rye.
Spelt Range
A grain popular in biblical times, the La Madre Bakery spelt range was born from the dietary challenges of Anna and Tez’s youngest child who was unable to process wheat. With a true appreciation for the health benefits of spelt bread and awareness for how difficult it is to come by the 100% Spelt range was launched.
Using 100% spelt flour and made with a natural spelt leaven. The tough outer husk of the spelt grain is said to assist in retaining nutrients, while the grain itself is considered easier to digest. Slicing and toasting well, with a slightly sweet, nutty flavour, the La Madre spelt range is a great household staple. Please note – the Spelt grain does contain gluten.
Traditional Range
Made with unbleached wheat flour combined with a natural biga to create perfectly weighted traditional dough.
Sweet Range
In a dedicated pastry kitchen, La Madre’s talented pastry chefs use the highest quality ingredients including Victorian flour, Green Eggs, Belgian chocolate, local fruits and Jonesy's Milk, to create sweets sure to please the fussiest crowd. An assortment of delicious and delicate pastries; tarts, sweet creations to match the seasons and slices can be found on our menu.
Visit our website to view our full range. For a product portfolio and distribution enquiries please contact The Goods Unlimited via the online form below, as we'd love to have a chat about your La Madre needs!
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