Fresh Sourdough
bread in Dunedin.
Naturally leavened, baked fresh each morning, and built with body, balance, and flavour. At Body of the Year, good bread starts with good grain. We use locally sourced flour and bake with a focus on long fermentation. Visit our Dunedin bakery in the Strathallan Industrial
Estate (beside Common Ground Espresso) for fresh sourdough loaves, sandwiches and pastries.
Best Bodies
Baked Daily
We bake fresh sourdough bread every morning in our Dunedin bakery, producing small batches for the best flavour and texture.
Locally Sourced Flour
We use locally sourced flour and local ingredients wherever possible, supporting regional growers and reducing food miles.
Natural Fermentation
Slow fermentation strengthens the dough, improves digestibility, and develops deep, full-bodied flavour.
Bread for your Body
At Body of the Year, we believe good bread should be better for your body. Our sourdough is naturally leavened and slow fermented using locally soured flour and baking ingredients wherever possible, creating bread with deeper flavour, better structure, and a more natural process from start to finish. You’ll find our bakery beside our friends at Common Ground Espresso in the Strathallan Industrial Estate.
Now baking...
Our core range of naturally leavened sourdough is available daily from the bakery, with rotating specialty loaves, pastries, and seasonal bakes throughout the week. Our daily bakes of sourdough, focaccia, baguettes, and ciabatta buns are the delicious body for our fresh and hot melt sandwiches. Check the whiteboard in-store for fresh experiments and limited runs.
Sourdough Loaf
The Crown Jewel
11
Baguette
Crisp & Crunchy
French Perfection
7
Sourdough Ciabatta
Soft & Sour
Rip and dip into garlic butter
9