Our Breads

Support Artisanal Bakes

Cedele’s Sourdough starter (above, left) is 25 years old! As the starter matures, it imparts a deeper flavour to the dough. Our Wholewheat Sourdough (middle) are sold in-stores since 1997 and Blue Pea Sourdough (right, a best-seller created in 2019) are all freshly baked.

Cedele’s breads and pastries are handmade from scratch each day using time-tested techniques. Using only unbleached flour and avoiding preservatives, improvers, and emulsifiers, these are baked in small batches for quality control. Our sourdough breads are naturally leavened with our 25-year-old sourdough starter and undergo a long fermentation process of 24 hours.

Other breads (sweet and savoury range) undergo a pre-fermentation process of at least 12 hours which enables the nutrients within the breads to be easier for digestion and be absorbed by the body. Every ingredient matter, our research and development team mindfully use wholegrains and adds in nuts, seeds, and dried fruits into the recipes of breads for their nutritional benefits.

Cedele's Sourdough Storage Guide

  1. Wrap individually in cling-film after slicing
  2. Keep it refrigerated/frozen for a longer shelf life
  3. Sprinkle some water on the sliced sourdough before reheating
  4. Place in 130°C oven for 5-8 minutes or toast it to your preference
  5. Add butter, jam, or make a sandwich!