At Basilio Sourdough we take our time, using natural sourdough culture, slow proving and hand shaping each loaf.
We take pride in using local organic and biodynamic produce, grown as nature intended. Our bread is naturally free from preservatives and additives.
The result is bread of superb quality, exceptional flavour and texture, produced locally using local produce.
Basilio Sourdough bread and pastries are sold through local retailers, supplied to local restaurants and cafes and sold direct at local farmers markets. Please see stockists for details.
Giorgio Basilio is the sole baker and proprietor of Basilio Sourdough. Born in Italy, Giorgio inherited his love for food from his French mother and Italian father. Classically trained, Giorgio was a chef for 25 years in restaurants in Italy, France, Switzerland, England and Australia before discovering a passion for sourdough bread 6 years ago. Giorgio has trained in the art of sourdough bakery at Redbeard Sourdough Bakery in Trentham for the past 5 years, becoming the senior baker during this time. Giorgio moved to Ballarat 4 years ago and has now established a specialist artisan sourdough bakery in here in Ballarat. Where possible, organic and biodynamic produce is sourced locally to reduce food miles and support local producers. Basilio Sourdough bread is authentic sourdough, handmade using time honoured methods.