From humble beginnings as three mates making bread in Byron Bay, The Bread Social has grown to now include four locations (Byron Bay, Tweed Heads, Isle of Capri and Currumbin Waters), employing upwards of 115 staff and opening the doors to what is being hailed the east coast’s most technologically advanced sourdough bakery, attracting the keen eye of bakery owners from around the world to tour its Currumbin headquarters. What the trio has achieved here is nothing short of incredible, reimagining the entire baking process to remove some of the more physically demanding aspects and upscale production significantly without losing the artisan elements that have been a core pillar since day one, such as hand rolling every single loaf. “One thing that tends to happen when a bakery grows to this size is that they lose the hand-shaped element to technology. We never want to change that artisan element, it’s part of The Bread Social ethos,” Sam says.

It’s hard to communicate the sheer size of the new facility as enormous feels like an understatement. While commercial bakeries are, by nature, quite soulless with stark white walls and fluorescent lighting, The Bread Social has gone against the grain to create a space that had as much natural light as possible. The upside is that the entire facility is visible from large glass windows that frame the cafe, inviting customers to peer into the engine room and watch the team rolling and shaping the loaves that will fill the ovens the following morning. “The Bread Social is about being open and transparent. There’s no secret here. It’s organic flour, water and salt … people try and use a natural stabiliser, like ginger, but you’re just fucking with the process. It’s been done this way forever,” Sam says about The Bread Social’s 38- to 40-hour ferment process.

We could go on and on about the details of the impressive production side of the operation, but it’s the new cafe that has the locals clamouring. With a scattering of seats inside and out, the space features a chic industrial vibe complete with wooden barn doors and a matte-black exterior. The display cabinet is jammed with a selection of The Bread Social faves including custard tarts, fruit-topped danishes, almond croissants, pies, sandwiches and, of course, its famous sourdough. There will also be weekend specials popping up from time to time. The space has been intentionally kept open so you can watch the team working away, whether it’s finishing brulee tarts, searing the meat that will fill the pies or restocking the cabinet goods. At the other end, you’ll find the coffee counter churning out Single O’s specialty coffee with espressos and batch brews to cure your caffeine craving.

Beyond the baking operations, The Bread Social team has plans to introduce the education side of things that has been popular in Byron Bay, with bread-making classes, cake decorating and croissant lamination all on the horizon.

The Bread Social Currumbin Waters is now open Monday to Saturday from 6:00 am to 3:00 pm.