About US
Peach & Wolf is the brainchild of Laura.
About 6 years ago Laura decided to leave the corporate finance world behind to pursue her passion to be a chef and a baker. Before moving to Australia she worked as a private chef and trained at one of London’s most popular wholesale artisan bakeries. She then run a little café and small batch bakery. Once down under she co-founded Flour Shop, a busy bakery in Turramurra that quickly gained a reputation among locals for their slow fermented artisan breads and pastries.
We care about what we make
We don’t see P&W as solely 'our business', but as an opportunity to encourage real change (as small as that might be) around us. We are doing this because we care about creating & nurturing our community.
We care about minimising the impact our business has on the environment.
We care about the ingredients that we select and who we source them from.
We believe that if we support other local; like-minded businesses, our humble small operations will have a greater impact.
It’s as simple as putting our money where our mouth is. We want to build relationships by putting our trust and value in locals, and in return locals trust us to make the best possible, long fermented; nutrient dense baked goods.
