About Snowy Mill
Jindabyne BAKERY
Premium Sourdough - As Natural As Its Mountain Home
At Snowy Mill, we are passionate about creating premium sourdough bread using only the finest natural ingredients. Nestled in the clean rural environs of Jindabyne, our bakery harvests pure mountain rainwater to craft loaves that celebrate tradition, sustainability, and superb flavours.
Snowy Mill was created in response to the need for high-quality sourdough bakery products to serve the many restaurants and cafes in the beautiful Snowy Mountains. By prioritising superb ingredients and local production, we deliver the freshness our customers deserve.
Starting in 2021, we have expanded our range with both traditional and innovative sourdough products. Each loaf is naturally fermented from the finest Australian hard wheat flours, pure mountain water, a little extra virgin olive oil and a touch of salt—never using commercial yeast. The slight acidity from a two day fermentation not only enhances flavour but also keeps our products preservative-free.
At Snowy Mill, breaking bread with friends and family is a cherished tradition. It deserves the best ingredients and the skilled hands of passionate bakers. Join us in celebrating the art of sourdough and taste the difference in every loaf.
Sustainability
Keeping Our Mountain Home Natural
As Australia’s highest-altitude commercial bakery, we are deeply committed to sustainability and protecting our mountain environment. We cherish our pristine surroundings, utilising clean, fresh rainwater in our baking process. Our superior sourdough products enable our local businesses and residents to support us, minimising freight emissions associated with transportation of products from elsewhere.
Our commitment to sustainability extends to our operations: our delivery vehicle is electric and we generate our own power on-site, supplemented by renewable energy from Snowy Hydro when needed. Our mixing, shaping, and temperature control equipment all operate on this clean energy. For baking, we invested in a carbon neutral four-deck bread oven, with a central wood pellet burner. The wood pellets for this oven are made from waste sawdust sourced from Tumut and manufactured in nearby Cooma by The Pellet Experts.
We collect rainwater for all our baking needs, ensuring and even maintain a herd of goats to help control introduced weeds in our rural environs without the use of herbicides. Our goats under the leadership of Winston our buck, also manage any small leftover quantities of dough. At Snowy Mill, we strive to keep our mountain home as nature intended, while crafting delicious sourdough with a focus on sustainability.