In 1997 Infinity Bakery opened as Sydney’s first organic sourdough bakery. It all started when Australian chef Phillip Searle, inspired by a classic Parisian bakery, brought the ancient craft of ‘Levain’ baking traditions back to Darlinghurst. He was one of the first to teach customers about the benefits of good bread.
Infinity Bakery has recharged its heritage with fresh new energy. Today it’s about ensuring that we live up to that philosophy – making good bread and educating people about it.
Infinity Bakery is dedicated to using local produce and sustainable practices while honouring the authentic craft of organic sourdough baking.
