Mentges Master Meats
Sourdough Bread in Taree
- No Gluten, Fillers or MSG
- Authentic Continental Smallgoods
- Taste Testing Available In-Store
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Taree Sourdough Bread
Good bread is simple, but it’s not always easy to find. That’s why our fresh sourdough is baked the traditional way—using time, care, and real ingredients.
At Mentges Master Meats in Taree, our sourdough is chewy, golden-crusted and full of natural flavour. Whether you’re toasting it for breakfast or stacking it with deli meats for lunch, it holds up beautifully and tastes even better.
Our bread is baked by Karl Bayer, a German-trained pastry chef with a lifelong passion for quality baking. He grew up working in his parents’ Konditorei-Café—a traditional European patisserie—before moving to Australia, where he spent the early 1980s in the kitchens of the Sydney Hilton and Wentworth Hotel. Known today by many as a professional photographer, Karl was inspired by Rudi Mentges to return to his roots and help fill a gap in the local gourmet food scene.
Made with just flour, water and salt, our sourdough is long-fermented for depth of flavour and a soft, airy interior—without preservatives or artificial additives.
Stop in to pick up a fresh loaf or call
(02) 6552 6878 to check availability and reserve yours.
Handcrafted Meats
Traditional Recipes
Locally Owned
Premium Ingredients
Real Bread, Made the Right Way
We keep our sourdough simple on purpose. The ingredients are basic—flour, water, salt—but it’s the process that brings it to life. Each loaf is naturally leavened over time, which gives it a distinct tang, airy structure and better shelf life without the need for preservatives.
The crust bakes up golden and crisp, while the inside stays soft, chewy and easy to slice. This is the kind of bread that fits into your week with ease—perfect for sandwiches, toasting, snacking or serving with your favourite meats and spreads.
If you appreciate a loaf that holds up in flavour and texture, you’ll want to try ours. Pop in to grab a fresh one or give us a ring—we’re always happy to chat sourdough.
Is sourdough bread gluten-free?
No, sourdough is not gluten-free. However, the fermentation process does break down some of the gluten, which may make it easier to digest for some individuals. It’s not suitable for people with coeliac disease, but some who are gluten-sensitive tolerate it better than regular bread. Always check with your health professional if unsure.
How should sourdough bread be stored?
To keep sourdough fresh, store it in a paper bag or wrapped in a tea towel at room temperature. Avoid plastic bags, which trap moisture and cause the crust to go soft or mould quickly. For longer storage, slice and freeze it—then toast slices as needed.
Can sourdough help with digestion?
Many people find sourdough easier to digest due to the fermentation process. The natural yeasts and bacteria break down phytic acid and some gluten, which may reduce bloating or digestive discomfort. While not a cure-all, it can be a better bread option for those with mild sensitivities.
