Your pizza might take minutes to devour, but its been years in the making and has been crafted from an aged sourdough starter created right here in Ipswich in 2013 by your host George.
The sourdough pizza bases are made fresh on site every day and fermented for up to 72 hours. We don’t use any artificial yeast in our dough and the slow levitation and blast cooking process locks in the flour’s natural aroma and moisture giving a soft and easily digestible crust.
Our signature sourdough crust and sourdough starter are at the heart of everything we do and we're passionate about the health benefits of sourdough, so much so, we even sell our starter via our sister company, Sourdough Flakes.
Sourdough Flakes are sold nationally and recognised as the #1 Hot New Grocery Item on Amazon. They have been featured on the Today Show, The Weekend Edition and in 2021 we were one of the Top 20 Finalists in Kochie's Business Builders - Australia's Favourite Family Business.
Grab a bag of flakes today and make your own signature sourdough crust at home.
At the helm of our pizza oven is our founder and resident dough artisan George.
Originally from Romania, he grew up with homemade bread as a staple and found the store bought bread in Australia lacking flavour and quality. He created a sourdough starter 9 years ago in our Ipswich kitchen and soon became the sourdough guy of the neighbourhood. He would bake daily and deliver loaves on his scooter to friends, neighbours and colleagues - something he still does to this day. Loaves then turned into crumpets, naan bread, focaccias and more before perfecting his signature pizza bases full of flavour in every slice and now served at The Sourdough Crust Co.
Passionate sommelier, restaurateur and experienced luxury hotelier, George is relentless in creating memorable guest dining experiences and has worked across the globe from the Cayman Islands to the South Pacific, Europe and Australia always surrounding himself around passionate artisans, culinary trends and quality produce.
Learn a little more about George here, and say hello when you dine with us next.