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Ket Baker

@ketbaker

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🥐 100% sourdough breads, pastries + specialty coffee
▫️ Wallington + Belmont, Geelong Australia
▫️ Open 7 days
Investors in real food | Order online

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As far as we know, there are only around ten bakeries in the world that ferment their sourdough croissants for a full five days, and we are proudly one of them.

The origins of sourdough go back thousands of years, to when bread was naturally made with wild bacteria and yeasts. Science now shows what tradition always knew, true sourdough supports the gut microbiome, and fermented breads are nourishing & easier to digest, absorb, and break down.

We could rush the process, but we never have. From the day we opened, we’ve believed that patience, time, and care are what make a croissant truly exceptional. Five days of fermentation allows the dough to develop deep flavour, brilliant texture, and a kind of fermentation magic that you can feel.

That’s why we know people not only enjoy eating croissants, but feel good eating them too. These aren’t the kind of pastries that make you feel tired or heavy afterwards. They’re the kind that nourish you, real food made the right way. It’s why our family, staff & community members can eat multiple croissants a day and are thriving. Real food that is wildly nourishing. by @ketbaker

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a year ago

When did gluten become the enemy?
Let us unpack sourdough properly.

Somewhere along the way, the modern world lumped all gluten into the same box. Suddenly everything containing gluten was labelled as bad, when the truth is far more nuanced. Gluten and grains have been eaten for millennia. They have sustained cultures, nourished communities, and formed the backbone of entire food traditions. Bread & sourdough in particular has been an essential part of human history.

The problem is often not the molecule gluten. The problem is the modern, westernised version of the final product. Ultra processed snacks, sprayed grains, refined ingredients, chemicals, binders, fillers, preservatives and mass produced convenience foods have destroyed gluten’s reputation and, in many cases, people’s health. There is nothing wholesome about a packaged chocolate biscuit from an artificially grown, processed, refined production line. That is not baking. That is manufacturing something that can sit on a shelf for 4-6 years without changing.

What we create here is different. We work with locally sourced, non sprayed grains. We treat them with integrity. We ferment them in a way that supports beneficial gut bacteria, helps the body break down and digest the grain, and preserves the lineage of traditional bread making. We pair them with high quality, local ingredients so your food can actually be good for you.

There is a very big difference between the sourdough you find at Ket Baker and the sourdough baked in a supermarket kitchen. All you need to do is read the ingredients and understand it’s fermentation process. If your sourdough lists more than ten ingredients, I would dare say it is no longer sourdough. It is a mass produced, artificially created loaf that has lost the craft, the integrity, and the tradition of real baking.

This is why gluten is not the enemy. Poor baking is. We are here to create a food revolution where food is wildly nourishing. by @ketbaker

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a year ago

People say a croissant can be a baker’s resume. We agree.
As far as we know, we are one of only ten bakeries in the entire world creating a five day fermented 100% sourdough croissant. That time and patience gives us what we believe to be the softest, balanced buttery, deeply flavoured croissant with a flaky, crisp exterior and a powerhouse prebiotic fermented sourdough that is actually good for your gut.

We believe you should be able to eat a croissant on its own and think it is the best thing in the bakery. No fillings, no stuffings, no glazes, just pure craft. It is why we always sell more plain croissants than anything else. A plain croissant is perfect on its own and it is often the truest reflection of a bakery’s pastry skill as a whole.

This is ours.
We would love to know what you think. by @ketbaker

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a year ago

Chris is working on something special… 👀

And no this is not AI content cheecky #instagram
Its the real deal!

#KetBaker #ShedBakery #BehindTheScenes #ChristmasIsComing #GeelongFood #BellarinePeninsula by @ketbaker

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18 hours ago

Still here. Still learning. Still getting very excited about bread. And a few things we’ve got coming… ahh, can’t wait to share.

Thank you for being part of this funny little dream. 🤎

#KetBaker #ShedBakery #Wallington #BellarinePeninsula #GeelongFood #Sourdough #ArtisanBakery by @ketbaker

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2 days ago

Sunday plans? Sorted 🥐

We are popping up at the South Geelong market this Sunday with trays of fresh baked goodness straight from the Ket Baker ovens.
Come early, we never last long.

📍South Geelong Market
📆 Sunday 18th October

#ketbakermarkets#sourdoughbakery#freshbaked#geelongeats#supportlocalbusinesses❤️ by @ketbaker

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2 days ago

A delivery of something a little different... 👀

Our friends at @blackmansbrewery might be up to something...

Keep an eye on our socials 🍻 by @ketbaker

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3 days ago

We share the work, and we share what we know. That’s the Ket way.

Everyone has something to teach and something to learn. Eli and Rikki helping each other out, learning different roles and making sure we’re making the best product we can.

#shedbakery #ketbaker #ketbakercommunity #supportlocal #geelongeats taken in Ket Baker by @ketbaker

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3 days ago

🥐 Ever wanted to work at Ket Baker?

We’re looking for a Front of House Manager at Wallington HQ, sharing the role with our current manager.

The job:

• Lead our FOH team, rostering, training and building a great team culture
• Keep daily operations running smoothly, from opening to presentation and customer service
• Manage stock ordering and supplier relationships
• Maintain food safety standards and work closely with our bakery and Belmont managers

What you’ll bring:

• 2+ years of FOH leadership or hospitality/retail management experience
• Strong barista skills and specialty coffee experience
• Confidence managing people, stock and suppliers, plus food safety certification or working knowledge
• Weekend availability, mainly Saturdays, reliable transport to Wallington and a love of real food, craft and community

Sound like your kind of place? Send us a message for application details. 🤎 by @ketbaker

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4 days ago

Ohh, these photos. Just after we opened Belmont. Feels like yesterday! 🤎

And now we have our regulars, their usual coffees, their favourite loaves. That makes me very happy.

If you haven’t found us yet… yes, we know, we’re a little hidden! 😂

1/174A High Street, Belmont VIC 3216.

Come say hello. 🥰 by @ketbaker

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8 days ago

🧑‍🌾 👨‍🍳 DE GROOTSTE VERRASSING VAN DEZE ZOMER ?

Beste broodliefhebber,

Tijdens onze graanexpeditie naar Australië in 2023 bezochten we Stephen en Tania van Burrum Biodynamics, ‘kleine’ graanboeren in het zuidelijke Victoria met 950 ha. Als wildvreemden klopten we toen aan en werden warm ontvangen in hun farm waar we wel 4 dagen verbleven. Wat een ervaring, zo aan het andere eind van de wereld, te worden ondergedompeld in de mooie biodynamische filosofie van deze twee bezielde mensen.

Afgelopen zomer hebben onze tegenvoetse graanbroeders een bezoek gebracht aan Europa en waren ze ook enkele dagen te gast in onze bakkerij. Wat een ongelofelijke belevenis: samen kennis uitwisselen in onze graanopslag, maalderij en bakkerij. Onze graanbibliotheek met wel 250 oude rassen heeft het meeste indruk gemaakt op Stephen: ‘I could stay here all day… ‘ Deze ontmoeting heeft iets met ons gedaan, we zijn zo dankbaar voor zoveel moois. Onze hartsnaar trilt nog steeds na!

Het leven kan verrassend zijn als je het de kans geeft! Geniet mee van de mooie beelden.

🇧🇪 🇦🇺 Met hartelijke groeten van hier tot aan het andere eind van de wereld,
Marc en Lutgart

#hettraagstebrood #broodvaneigengraan #oudegranen taken in BroodNodig bakkerij Van Eeckhout by @ketbaker

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8 days ago

Ahh, our friends at ST. ALi. ☕🤎

So excited to see all the lovely things they’re doing, and very glad to be pouring their coffee here at Ket.

You can take some home, too. ST. ALi beans available at both Wallington and Belmont. A bag of coffee, a loaf of bread… good mornings sorted with @st_ali. by @ketbaker

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9 days ago