Simply Sourdoughorganic, Lismore
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Artisan Sourdough & Swedish Buns, Baked Fresh in Lismore

Hand shaped by baker Farid, fourteen years trained in Denmark and Sweden, now baking inside Embassy Arcade in Lismore.

5.0 from 92 reviewsFind us in Embassy Arcade
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A rack of dark-crusted artisan sourdough loaves, hand scored and dusted with flourStone baked. Open crumb. Slow fermented over thirty hours.
What we bake

A small range, baked properly,
every loaf by hand.

Three signature sourdoughs and our famous Swedish cinnamon buns. Only what we can do well, only on the days we bake. When it sells out, that's it until next bake day.

No. 01

Signature Country

Our daily loaf. A light open crumb, mahogany crust, gentle tang. Made with stoneground flour, water, sea salt and a living starter. Nothing else, no shortcuts.

Whole loaffrom $10
No. 02

Tinned Simply Sourdough

A softer, family sized sourdough built for the table. Toasts beautifully, holds up to a sandwich, keeps for days. The one most of our regulars take home each bake day.

Family sizefrom $10
No. 03

Danish Rye

Dense, dark, properly Scandinavian. Whole rye, cracked grains, a touch of malt and a long cold ferment. Slice it thin, pile it high, the way Farid grew up eating it in Copenhagen.

Traditional ryefrom $12
House favourite

Swedish cinnamon buns, the real ones.

Hand rolled, cardamom warmed, lightly glazed. Pulled from the oven Tuesday to Saturday morning. They go quickly, and that is on purpose.

Tray of golden Swedish cinnamon buns, fresh from the oven
Coming soon

Pastries, cakes and more, the Nordic way.

Farid is building the menu out slowly. Wienerbrød, kanelbullar variations, sandwiches, Christmas fruit tarts, and semla in season. Worth the wait.

The Simply Sourdough stall in Embassy Arcade, with racks of fresh loavesBake mornings. Lismore.
The baker

Farid trained fourteen years across Denmark and Sweden, then came home to Lismore.

He spent those years inside master bakeries in Copenhagen and Malmö, learning the slow methods that make Scandinavian bread what it is: long ferments, real flour, patient hands, no shortcuts.

When he settled in the Northern Rivers he saw a gap. Beautiful coffee was easy to find. Genuine Danish and Swedish bread was not. So he opened Simply Sourdough to bake the loaves of his homeland, properly, for the town he now calls home.

14
Years trained
in Scandinavia
5
Days open
each week
Why simply sourdough

Three rules, kept honestly,
since the day we opened.

I.

Fresh, natural ingredients.

Stoneground flour, filtered water, sea salt, a living starter. The shortest possible list, sourced as locally as we can.

II.

Traditional methods.

Long, slow ferments. Hand shaping. A hot oven and a careful eye. The way Farid learnt it in Scandinavia, kept exactly that way here.

III.

No artificial preservatives.

Nothing on the ingredient list you would not recognise. Bread is meant to be eaten fresh, that is the whole point of baking three times a week.

5.0from 92 Google reviews
Read them on Google

Locals rate Simply Sourdough 5.0 from 92 Google reviews. A few of the notes they left are below.

My Granny Svea was Swedish, arriving at her country gate as a child, was to be filled with the aroma of fruit buns in the oven, that had been loving prepared in the very early hours of the morning .. just for us. This little shop has that same heart in is beautiful breads and delivered with such warm friendly service. Every morsel .. pure magic.

Mandy Thomas

This bakery is absolutely amazing! Sourdough unlike any other, their products are so delicious, to die for!! The baker and his staff are such lovely people, don't pass this one if in the area, absolute 10 out of 10 xxx thank you Simply Sourdough.

Ian Cooper

Really flavourful bread and pastry. All three things we've tried so far have been special (cinnamon bun, cardamom and custard doughnut and rye and pumpkin seed sourdough bread). A little hole in the wall in a little alley. I'm so glad we followed our nose when we smelled that delicious smell walking past.

Grace Cameron

wow! just wow! we too smelt the cinnamon rolls from the footpath and was drawn down the alleyway to this cute little shop. we were served a cinnamon scroll right from the oven and it was so tasty and warm! i definitely recommend!

Violet Renner-Davis

OMG the cinnamon scroll with a hint of cardamom was divine! I followed the scent of fresh bread into the arcade, and was lucky enough to get freshly baked warm cinnamon scroll. Soft bun, perfectly sweet, spiced and warm.. Soo good.

Gem Star

I was only walking past when the familiar sent caught me off guard the aroma of the cinnamon rolls from my childhood my grandmother would make who comes from Finland, I can say these cinnamon rolls are some of the best and give any Nordic grandma a run for their money! I can't wait for my next trip back :)

Dani T

A tiny little bakery you'll only find if you smell your way there. High quality and organic. Traditional handmade Scandinavian products.

Gustaf Brithén

Find us

Embassy Arcade,
Tuesday to Saturday mornings.

We are tucked inside the arcade on Keen Street, alongside Embassy Barbershop. Come by early on a bake day. When the racks are empty, that is us done until next time.

Address

Embassy Arcade
3/97 Keen St, Lismore NSW 2480

Bake days

Tuesday to Friday, 8:00 AM to 5:00 PM
Saturday, 7:00 AM to 2:00 PM

Or until sold out.

Phone

+61 478 481 989

Reserve a loaf the day before, if you'd like.

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