In 1998, Adam Rivett, a chef and a winemaker who was curious about sourdough and long fermented breads, travelled to France under a Queen's trust grant. Working with artisans around the country, he immersed himself in everything bread and French culture. Falling in love with this culture, he spent the next decade traveling back and forth, working as a winemaker, chef and baker throughout France.

Adam was given a crack at making a few loaves of bread in a small oven in the back kitchen at the Milawa Cheese Company in Milawa roughly 20 years ago.

At his core he’s curious. Thriving by sharing this curiosity and passion with his friends, family and team, Milawa & Co bloomed.

Some 20 years later, Milawa bread’s passion has grown from that initial Queen's trust grant of bringing skills back to young Australian’s, to now keeping them alive in a regional area.

It is this passion that now drives our ideas and directions.

Our passion for traditional skills in a modern environment has seen a curiosity for milling flour, turn into a stone-milled flour range of diversified grains.

Our drive to be involved in a local grain economy, and to be connected with our farmers and millers, is at the core of what we do every day.

Milawa Bread is more than just bread.

We are reconnecting our local grain economy between the grower, miller, baker and consumer, whilst developing a team built of curious and creative individuals who share our desire to be authentic.

We value sustainability.

We value local.