Organic Loafers started as a Subiaco Farmers Market stall in October 2009 by Alaine Guthrie and Damian Norvilas (being one of the original stall holders). From humble beginnings Organic Loafers became Perth’s premier artisan bakery. Damian a baker by trade and qualified food scientist believed there was an opportunity to develop a line of wholesale products which could show innovation ahead of the market standard, continually improving and developing new products for the highly competitive food service industry. Alaine a hospitality professional in Perth and Europe for over 10 years, developed the skill to identify the requirements of chefs and customers, driving Damian’s energies into developing the best products. Some products such as the Quinoa & Linseed Sourdough have become icons in the Perth food scene.

Loafers utilise traditional techniques, with long fermentations where some breads take up to three days to make.  The Loafers range remains premium and exclusive and is only available through selected boutique retailers, high end restaurants and cafes.

After trading successfully for seven years, Damian and Alaine felt that there were products that could be improved by using flours other than organic. In May 2016 Organic Loafers rebranded to Loafers Artisan to reflect the use of non-organic bespoke flours in conjunction with maintaining lines of bread which use organic flours. It is always Loafers philosophy to use flour from Western Australia, and support smaller, local businesses.

Loafers started as a farmers market stall in October 2009 and has developed into Perth’s premier artisan bakery.

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