What’s with “Naturally Newport”?
We use only the freshest, healthiest, best quality ingredients with no preservatives, colourants or flavourants to produce each “Naturally Newport” product. We don’t hold back on the good stuff to save on costs and don’t cut any corners to save time & effort - we do it all in following the best possible methods to produce products good enough to carry our name.
Take our famous Newport sourdough breads for example: To produce each loaf we follow an 18 hour process using only the finest ingredients. We hand-make each loaf and take great care to produce an ultimately superior & healthy alternative to your average supermarket loaf, with no additives - just Eureka Mills premium stone-ground flour, Khoisan sea salt, Purified water & a natural sourdough leaven to be exact, nothing else. Choose from Country White, Country Whole wheat, Ciabatta, Pure Rye, Pure Crushed Rye, Berliner (with a touch of Caraway), Battard (which has a slightly less sourdough flavour) or a health loaf full of goodness. If you’re lucky there might still be some Olive or Tomato Steccas or Poppy/Sesame seed breadsticks left over, but these are normally gone as soon as they come out the oven.
Our range of products is huge & always expanding. There are slices, biscuits, rusks, biscottis, cakes, seed bars, loaves, muffins, mueslis, coffee beans, wheat free products and more.
Try any of our “Naturally Newport” products, like a muesli rusk for example and you’ll immediately know what the fuss is all about.
Did you know?
Sourdough bread is made by using a small amount of starter dough and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter for the next batch.
As long as the starter dough is fed flour and water daily, the sourdough mixture can stay at room temperature indefinitely and remain healthy and usable. It is not uncommon for a baker’s starter dough to have years of history, from many hundreds of previous batches. As a result, each bakery’s sourdough has a distinct taste.
The combination of starter, culture and air temperature, humidity, and elevation also makes each batch of sourdough different.