Long before anything else was added to our menu, Little Loaf at 2/390 South Terrace, South Fremantle built its name on bread, and our French Artisan Bread remains one of the reasons customers keep coming back.
So how is fresh French Artisan Bread made in Fremantle, and what makes it different from what you’d find at a supermarket? There’s something about a properly made loaf — the crackling crust, the open airy crumb, the deep flavour that only comes from time and patience — that simply can’t be replicated by mass-produced bread. Since we opened, French Artisan Bread has stayed at the heart of what we do, and it’s earned a reputation that extends well beyond South Fremantle.
Good French Artisan Bread relies on very few ingredients, but every step in the process matters enormously. Our French Artisan Bread is made with just flour, water, salt, and either yeast or a sourdough starter, following the same traditional principles that have shaped French bread-making for generations. The dough for our French Artisan Bread is given a long, slow fermentation, which is what develops the deep, slightly tangy flavour and the open, irregular crumb structure that distinguishes proper French Artisan Bread from a quick supermarket loaf.
Once shaped by hand, each loaf of French Artisan Bread is scored with the baker’s signature cuts before going into the oven, allowing it to expand properly and develop that classic crackling crust as it bakes.
| Ingredient / Step | What It Brings to the French Artisan Bread |
|---|---|
| Flour, water, salt & yeast/starter | A simple, authentic foundation |
| Long, slow fermentation | Rich flavour and an airy, open crumb |
| Hand shaping & scoring | A crisp, classic crust with even expansion |
| Small daily batches | Freshly baked bread with no long shelf time |
The techniques behind French Artisan Bread are so significant that UNESCO added the “artisanal know-how and culture of baguette bread” to its Intangible Cultural Heritage list in 2022, recognising bread-making as far more than just a food product — it’s a genuine craft, as described on UNESCO’s official listing. What that recognition highlights is exactly what we try to honour with our own French Artisan Bread — the daily rhythm of mixing, shaping, and baking by hand, using nothing but time, skill, and a handful of simple ingredients. Unlike mass-produced bread, French Artisan Bread depends on the baker’s judgement at every stage, since outcomes shift slightly with temperature and humidity, and that variability is part of what gives handmade bread its character.
At 2/390 South Terrace, South Fremantle WA 6162, our French Artisan Bread is baked fresh daily, in small batches, the same way it has been done in French boulangeries for generations. We bake all day long to make sure our French Artisan Bread reaches customers as close to oven-fresh as possible, rather than sitting around losing its crust and texture.
Located in the old Wild Bakery premises, our small self-serve storefront hides a substantial bakery behind it, where our French Artisan Bread and other baked goods are prepared using proper technique rather than shortcuts. It’s this commitment to traditional methods that has made our French Artisan Bread such a drawcard for customers across greater Perth, not just South Fremantle locals.
French Artisan Bread is best eaten the same day it’s baked, ideally while the crust is still crackling and the inside is soft and slightly warm. It works beautifully on its own with good butter, but our French Artisan Bread also forms the base for several other items on our menu, including our continental rolls and sandwiches. If you’re not eating your French Artisan Bread straight away, it keeps well for a day or two at room temperature, and a quick reheat in the oven brings the crust back to life.
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Our French Artisan Bread is made simply with flour, water, salt, and yeast or a sourdough starter, without any additives or preservatives.
Yes, our French Artisan Bread is baked in small batches throughout the day so it reaches customers as fresh as possible.
Yes, whole loaves of French Artisan Bread are available for takeaway, in addition to the rolls and sandwiches we make from it.
French Artisan Bread is best kept at room temperature in a paper or cloth bag and eaten within a day or two for the best texture.
No, our French Artisan Bread is made from flour, water, salt, and yeast or starter only, making it suitable for those avoiding dairy or eggs.
