At Basilio Sourdough we take our time, using natural sourdough culture, slow proving and hand shaping each loaf.
We take pride in using sustainable, organic and biodynamic flour, 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 is sold through local retailers, supplied to local restaurants and cafes. 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 20 years ago. Giorgio has trained in the art of sourdough bakery at Redbeard Historic Bakery in Trentham.
Giorgio moved to Ballarat 15 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.
If you want to talk to Giorgio about our bread or if you’re interested in joining the team, we would love to hear from you.