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lagom bakery burrill lake sourdough

OUR STORY

Just the right amount: a slice of community, nourishment and artisanal bakes.

It was the height of Covid-19 lockdowns. Co-owners Brinley and Jon (Head Baker and Head of Sales) started baking their own sourdough from a close friend's restaurant, Gwylo, in Mollymook. First distributed to select shops and sold to customers on pick-up days, the dough – with a fluffy crumb and crisp crust – gained momentum. Lagom Bakery hard-launched in December 2020. With the help of the community, our roller doors opened on the South Coast of NSW. 

Nourishment is at the core of our Burrill Lake bakery. We are committed to offering the best quality sourdough, viennoiseries and snacks, prioritising locally sourced and sustainable ingredients wherever possible. We like to say it's good for your guts (and the planet). 

lagom bakery sourdough baguette
lagom bakery sourdough bakery folding the dough at a metal work bench.

We're led by the meaning of lagom. A Swedish word loosely translated to 'just the right amount', our ethos is keeping it simple, slow and balanced. Stop by for the award-winners and family favourites; stay for the good company and (stunning) view.

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