You will find Soul’y Bread at the Willunga Farmers Market every Saturday

Product line: certified organic breads, crackers, crumpets, English muffins, pies, quiches and petite cakes

Baking bread is a passion of Julie Stuttard’s. Now with her husband David, they bake certified-organic artisan breads and pastry goods in Willunga, under the banner of Soul’y Bread.

Their Market week starts on Thursday with Julie cooking the pie ingredients. On Friday the pies are put together then David works on his crumpets and muffins and Julie prepares her bread dough. After an early night they are up at midnight to bake all morning. They usually finish at 11am and their freshly-baked goods are delivered, hot to the Market, on Saturday.

Soul’y Bread’s bread range includes sourdoughs (pagnotta or high tops), Egyptian gold, wholemeal spelt flour, olive, wattle seed, sundried tomato and basil, corn, multi grain and ancient grains. They also have a light and dark rye, a sourdough rye, and gluten-free bread.

Crackers are hand rolled and come with nigella seed, wattle seed, sumac or plain.

The spelt wholemeal or gluten-free crumpets are large and hearty enough to be a breakfast on their own. The muffins come from a traditional English muffin recipe refined by Julie.

Soul’y Bread’s range of pies include duck, chicken, roast lamb and rosemary, beef burgundy and mushroom, and rabbit when available. Quiches include Lorraine, and sundried tomato and fetta.

For sweet tooths, the petite cakes star the Portuguese custard tart, and a gluten free chocolate muffin.

Soul’y Bread products can be found in Willunga, McLaren Vale, Goolwa, Normanville and Largs Bay.

Farmgate sales are available but preorders are necessary.

Contact:
Soul’y Bread
Julie and David Stuttard
Peacock Farm, Lot 80, Norman Rd, Willunga
P: 08 8556 4051
M: 0402 333 844 (Julie) 0414 517 689 (David)
E: jules(at)peacockfarm.com.au
W: www.peacockfarm.com.au