Our names are John and Jane Rose. We  make beautiful bread and fresh pasta on a small-scale for people seeking a better alternative to store-bought products. After lots of thinking and looking for the right property, we found a delightful place in the little town of Adelong, in the western foothills of the Snowy Mountains in New South Wales.

Most importantly, the property has a serviceable "Scotch Oven", a rare type of brick, wood-fired oven that was once common throughout Australia.

Although it is a lot more work than modern gas or electric ovens, we wanted to try making our breads this way. It represents for us a continuation and confirmation of the artisan approach to bread baking, in which time becomes a key ingredient, and working with your hands and eyes rather than with machines and microprocessors is an essential part of the production.

We restored the oven, removing multiple layers of paint, repairing the firebox and ironwork and cleaning away decades of dust, dirt and soot. We renovated the little bakehouse into a workable and enjoyable space to make beautiful bread and pasta. We sourced equipment from around the world to suit our small-scale artisan approach.

In 2014 John enrolled in the professional stream of the bread making course at the San Francisco Baking Institute, run by the legendary Michel Suas and his crew. This transformative experience confirmed his commitment to well made artisan products as well as giving him the skills and insights for a life of making beautiful bread.

We experimented and tested our recipes to make sure we could achieve the standards of taste and performance that we had set for ourselves. We visited markets and communities in our region to see if there was a demand for our goods.

The response has been heartwarming. We are unlikely to go global anytime soon. But we hope more and more people may discover our food and enjoy its slow, handmade, natural taste and goodness.