About our bakery
Range of products
Where we sell our products
Health & biodynamic nutrition
How to order
About our bakery
Fosterton Farm Bakery was established in 2002 to service the Newcastle area and was based at the Honeysuckle Market. It was moved in 2003 to the farm at Fosterton where the bakery was custom built to suit our level of production.
The first priority has always been the quality of the product. We are continuously striving to improve the nutrition, taste and appearance of what we make with better ingredients, methods &/or equipment. Therefore, our expansion has always been slow and considered - aiming to improve the quality. We now have an Austrian stone mill so we can freshly mill the flour each week. We source Certified Biodynamic and Organic grains from Australian farmers for the mill.
We are blessed by the unique location for the bakery. Overlooking the river flats with good clean air and plenty of fresh clean rainwater, we believe this adds to the subtle taste or energy in our products.
We are conscious that we live in a world of misplaced and dwindling resources, so it is vital that we are responsible and ethical in our business practices. Living on a farm makes it easy to recycle our waste. Animals and chickens eat leftovers and scraps, water runs off into the orchard. We grow the vegetables, eggs and meat for our savoury pastries and have a small number of beehives which supply us with honey. We purchase our grain direct from biodynamic and organic farmers, storing it on our farm and milling it freshly each week. It is our conviction that by being a part of and supporting biodynamic/organic growers and suppliers we are contributing to a more ethical and equitable food supply chain for those who are interested in making a change.
Sourdough Bread at the Saturday Dungog Bread Van, Dungog Wholefood Coop
and Maitland Slow Food Market
* Sesame Wholewheat
* Spelt Cobs and Loaves
* Light Rye Sourdough Cobs & Loaves
* Farmhouse Cob
* Sourdough Baguettes
* Fruit & Honey Loaf (Saturdays only)
Spinach and Fetta rolls
Pumpkin and Fetta rolls
Beef and Herb rolls
Choc Chip Brioche
Lemon Ricotta Danish
Walnut & Cinnamon Swirls
Apple & Ricotta Turnover
Rye Flour (orders only)
Slow Food Earth Market
1st & 3rd Thursday each month
8.30am - 1pm
The Levee, High Street Maitland
Outside CWA and Dungog Growers Stall in Dowling Street Dungog
8.30am - 12 noon
You can order and pay in advance to ensure you get what you'd like.
Email us: email@example.com and ask for an order sheet.
Orders need to be placed by 6pm Thursday for the next Saturday.
We supply Sourdough Cobs to the Coop every Wednesday morning.
The Coop is located at 152 Dowling St Dungog.
Simon Brownbridge &
792 Fosterton Rd
Dungog NSW 2420
Ph: (02) 4992 3408
0439 709 296 (S)
0407 457 649 (L)
Simon runs 2 Traditional Bread Baking courses each year.
It's a practical, hands-on course covering: milling and the significance of freshly milled flour; mixing and developing bread dough by hand; how to establish and maintain a "sweet"
sourdough starter; kneading and shaping techniques; rising procedures and baking techniques; grains and their significance.
Send us an email if you'd like to be on the mailing list for the next course.
Good nutrition supports change for the better.