Sprout ArtisanBakery

Rebecca Foley and Lutz Richter started Sprout in 2014 from the Food Connect community kitchen in Salisbury, after moving from Sydney to be near Foley's family in Brisbane. Richter, a German-trained pastry chef who began his apprenticeship at 14 and spent time at The Clarence Hotel in Dublin before the 2000 Sydney Olympics wave, sets the kitchen's bias toward classic and simple over ornament. The sourdough process runs up to seventy-two hours, the flour is organic and milled at Wholegrain Milling in Gunnedah, the croissants are laminated with Belgian Corman butter, and Richter developed his own flat-lamination technique for the croissant toastie. The bakery grew slowly from a Rocklea market stall into wholesale supply for Merriweather, Sourced, Botanica and Felix for Goodness, then a Commercial Road production space, then a James Street store, and in 2025 a new headquarters and production facility at Craft'd Grounds in Albion, where the team can be watched working through the glass from the street.