Our story
From one kitchen to a street’s breakfast
Mellowvale began with a domestic oven at home. Lin Chuan had spent eight years in advertising and baked on weekends for neighbours, until they started knocking to ask if there was any today.
In the winter of 2021 we opened our first shop of our own. No big sign — just a hand-painted board and an eight o’clock bake.
Today there are six of us, three ovens and a shop cat called Malt. We still bake only what we can sell that day. That is our agreement with this street.
“Bread does not lie. However much patience you give it, that is how soft it tastes.”
Afternoon at the counter, sourdough cooling on the wooden rack.
From the workroom
Twelve hours behind one bake
Our workroom sits behind a pane of glass at the back of the shop. When you smell the bread, we are probably dividing dough.
- 01Feed the starter
Flour and water at the same hour every day. The jar we keep has been going for six years.
- 02Cold and slow
Shaped loaves rest at 4°C overnight so flavour deepens without extra yeast.
- 03Stone and steam
Into a hot deck with steam; the crust sets in the first ten minutes, then colours slowly.
Our story
- 2019
The first sourdough at home, given to the neighbours upstairs.
- 2021
Our first shop opens with four breads.
- 2023
Seasonal tarts and sharing boxes join the counter.
- 2026
A Wednesday community baking class, in preparation.