Made here.
Served warm.

A generous, food-led direction for bakeries, delis and venues built around craft and provenance.

Fresh from the oven

At the table

Our story · No. 01

From our oven
to your table.

Cedar Pantry started as a weekly market stall and grew into a bakery, larder and neighbourhood table. We mill some of our own grain, know our growers by name and let time do most of the work.

Made slowly.
Shared gladly.

From our shelves

Made by hand,
chosen with care.

Daily bread

Slow fermented and baked each morning.

Small batches

Preserves, pickles and pantry staples.

Shared table

Comforting plates served all day.

“From our oven to your table.”

Slow-fermented bread, seasonal preserves and comforting plates made from ingredients we know by name.

Come to the pantry ↗

Meet the baker

Early starts,
patient dough.

Head baker Nell works in small batches, adjusting each mix for the day's flour and weather. The result is bread with a crisp crust, open crumb and a flavour that keeps developing.

Flour: Stoneground in NSW
Fermentation: 24—36 hours
Waste: Yesterday's loaves become today's crumbs