It’s blacker than night. Blacker than a blackboard. Blacker than penguins…. and it tastes great too.
But WHY? Why make black bread at all?
Firstly, the WOW factor is undeniable. Whether you’re a cafe owner looking to add visual appeal, someone who hosts fantastic dinner parties or just looking to make a splash at your next barbecue, charcoal bread is perfect for you.
Secondly, activated charcoal is a porous substance that cleanses and detoxifies by attracting and absorbing chemicals inside it. This natural treatment is used for everything from flushing toxins from the body to cleaning teeth and even preventing hangovers – perfect for the party season!
The activated charcoal we use at Shepherd’s consists of coconut husks which have been burned without oxygen to create char. The char is then heated to a high temperature and exposed to certain gases through a multi-step process to make it extremely porous. This is the “activation” part of the process. The charcoal is then ground into a fine powder, which we incorporate into our regular flour before making our black bread and rolls.
True activated charcoal is odorless, tasteless, and nontoxic – so our charcoal sourdough tastes more or less identical to our white sourdough, and our charcoal milk buns are very similar in taste to our brioche burger buns.
Available from Monday 7th November at Shepherd’s Artisan Bakehouse cafes across Sydney, and from Thursday 9th November at our farmers markets.