About Us
Potts breads range from naturally yeasted loaves made from white flour, wholemeals and multigrains to sourdoughs of rye and rye wheat mix that complement our unbleached white and certified organics. From the mother dough, we produce a range of breads that are enhanced by herbs, spices, fruits, nuts and olives.
Our style is varied and European in nature, following the traditions of Poilane in Paris - for example, our rye loaf is distinctly German and Eastern European, and our casalinga and ciabatta loaves are very Italian.
Without compromising taste or quality, we have developed products specifically for people who are health conscious. Our VitaMeal loaf is high nutritional, low in GI and sodium, and the only one of its kind in Australia with 16 seeds and grains. We have developed speciality breads that are suitable for celiacs and diabetics. And the gourmet market is well serviced with our rich fruit loaves, pear and almond loaves and walnut breads.
One of our key strengths is harnessing the expertise and creativity of our staff to develop unique products in response to our customer needs. With extensive experience in developing new recipes and state of the art product development facilities, we can produce breads for any occasion.
