Hi, I’m Angie — the hands and heart behind Little Stroud Loaf.

I started baking sourdough as a way to feed my family wholesome, nourishing food made from simple, organic ingredients. What began in our homestead kitchen has slowly grown into a small microbakery where I bake fresh loaves and focaccia each Friday.

We live in the heart of Stroud, NSW, where we grow much of our own food and try to live in rhythm with the seasons. I believe that good food doesn’t have to be complicated — it just needs care, time, and real ingredients. For me, that all begins with bread.

Each loaf I bake is slow-fermented using 100% organic flour, water, and salt — nothing else. It’s food that feels good to make, to eat, and to share.

Thank you for supporting local and choosing to bring a little Stroud loaf into your home.