Margaret River Woodfired Bread

Margaret River Woodfired Bread, located in the heart of Western Australia’s Margaret River region, is a beloved artisan bakery crafting exceptional sourdough loaves with a commitment to tradition and quality. Housed at Unit 2/31 Boodjidup Road, the bakery is helmed by bakers Santana and Cherie Thorburn, whose passion for authentic breadmaking shines through in every hand-shaped loaf. Using certified organic, biodynamic ingredients—locally sourced where possible—they embrace time-honored sourdough techniques, fermenting dough slowly to develop rich flavors and textures before baking in custom-built, woodfired stone ovens.

Their core range includes the Wave, a pure white fermented wheat bread with an airy crumb; the Field, a hearty wholemeal sourdough; Big Rock, a robust rye; Ridge, packed with seeds for extra crunch; and the Valley fruit loaf, bursting with dried apricots, sultanas, figs, and a hint of honey and spice. Each loaf reflects the bakery’s “country German bakehouse” philosophy, prioritizing simplicity—no chemical additives, just flour, rainwater, salt, and patience. The woodfired ovens, fueled by a single wheelbarrow of wood per day, impart a distinctive crust and depth of flavor, with the ovens’ basalt stones retaining heat for consistent baking.

Open Monday to Saturday, the bakery welcomes visitors from 3 PM when hot loaves emerge, filling the air with an irresistible aroma. Their breads also grace the Margaret River Farmers’ Market every Saturday from 7:30 AM to 11:30 AM, and supply local cafes, restaurants, and retailers across the region, from Cowaramup to Augusta. Beyond retail, they offer wholesale options, delivering fresh and snap-frozen loaves to maintain quality. Committed to sustainability and community, the bakery acknowledges the Wadandi people as the Traditional Owners, weaving respect for the land into their craft. Margaret River Woodfired Bread isn’t just about bread—it’s a celebration of heritage, connection, and the joy of a well-baked loaf.