Perfect for sandwiches, toast and serving alongside soup and salads, this organic Diversity Sourdough is made with a unique blend of whole grains, pulses, pseudocereals and botanicals for diversity in every slice. Created in collaboration with Dr Vanessa Kimbell and slowly fermented for a gentle tang, it’s packed with crunchy seeds and wholesome character.

What makes me special?

- Deep, layered flavour. Subtle sweetness from the grains is balanced by gentle sourdough acidity and delicate botanical notes for a complex, satisfying bite.
- Botanical Blend® flour. Made with a diverse mix of whole grains, pulses, pseudocereals and botanicals that bring exceptional flavour and natural diversity to every loaf.
- Long-fermented sourdough. Traditional fermentation develops the loaf's taste, aroma and texture over time.
- Made in collaboration with Dr Vanessa Kimbell. Drawing on decades of baking experience and years of nutrigenetic research, the gut microbiome and lifestyle medicine, this loaf was developed to champion better bread and a better food system.
- Organically grown ingredients. Every loaf champions organic farming, from soil to plate.
- Crafted by artisan bakers. Each loaf is slowly fermented and hand-finished at Seven Seeded Artisan Bakery, earning a place on the tables of Michelin-starred restaurants.
- Versatile at the table. Delicious toasted for breakfast, piled high with sandwich fillings, or served alongside soups, salads and cheese boards.
- Sustainably delivered. Arrives at your table with zero air miles and zero pointless plastic.