When you think about great baking, salt probably isn’t the first ingredient that comes to mind.

But ask any baker and they’ll tell you it’s one of the most important. It lifts flavour, strengthens dough and quietly brings everything together.

That’s why we’ve recently switched to Murray River Salt, harvested from the mineral-rich brines of the Murray-Darling Basin in New South Wales.

Produced by the Thomson family who have been crafting premium Australian salt products for more than 40 years, Murray River Salt is recognised for its award-winning, naturally pink salt flakes and is trusted by chefs around the world.

Beyond quality, we also value their commitment to sustainability. By harvesting naturally occurring saline groundwater before it reaches the Murray River, Murray River Salt helps reduce salinity while producing its unique Australian salt.

It’s a small change but it’s one that reflects how we like to bake: with quality ingredients and attention to the details. Wherever we can, we like to choose Australian ingredients and partner with producers who share our commitment to quality, craftsmanship and sustainability.

You’ll now find Murray River Salt in our breads, pastries and savoury items, all made fresh every day.