Flour, Water, Yeast and Salt.
Earning a reputation in Melbourne almost as strong as their wine, Habituel's sourdough is so special because of ‘Leroy’, the levain, or starter, that defines sourdough from other breads and from each other. Leroy produces a loaf with that distinctive sourdough tang, a crumb that is moist but keeps for longer, giving you a perfect excuse to take some bread home with you. All cakes, pastries, and breads are made by hand, daily.
A love of Green Cherries. Habituel are pretty enamored with coffee, which is why they roast their own, right up the stairs. It means they can make it just the way they like. Strong and not decaffeinated.
Their coffee is roasted in a special prototype 20 kilogram Buhler AG coffee roaster. Dubbed the Roast Master, this high-tech machine roasts coffee beans in hot air while rotating in a drum, rather than externally heating the drum. The result is a more even and controllable roast with no charring of the bean. They roast a couple of times a week (Michael Austin is their roaster in chief) and you can see all the action as it takes pride of place.
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