Using sustainable flour from Wholegrain Milling Australia carrying several varieties of grain that is high in micro nutrients and fiber. Most ancient grains contain low or no gluten but we incorporate the flour with local wheat flour to create a sourdough that is nutritional and digestible at the same time.

Ingredients : bread flour, ancient grain flour by Wholegrain Milling, wild yeast, water, sea salt.

Note: Each product may differ slightly in shape, size and color as all our products are developed using artisanal methods. Stated weight are the weight of raw dough before baked. Most raw dough will lose 10-15% of water weight after the bake.

Barō Bakery is an artisanal bakery located in Pererenan, Bali which specializes in mostly sourdough based bread and pastry while using sustainable ancient grain flour. Emerson Manibo, co-founder and baker honed his skills baking at fine dining in New York’s Per Se to the most influential sourdough bakery at San Francisco’s Tartine Bakery. It was through his baking journey and travels that enabled him to develop modern baked goods while honoring a craft that is centuries old.