Our Bread
Dejaxo
Dejaxo is a family-run artisan bakery run by husband-and-wife team, Damein and Kate Nabbs.
Everything we do as a family is underpinned by a simple, yet honest, approach to life, and running our business is no different.
Hand Crafted
Baking is an art form. It takes great savvy to produce quality bread day after day, allowing for differences in the flour batches, the ambient temperature, the water temperature and the quality. These differences are something that we embrace. That’s what artisan bread is all about.
We’re free from additives and stabilisers
It’s not what we’ve added, it’s what we’ve taken out that makes it so special; you won’t find any bread improver, chemicals, preservatives, canola oil or added gluten in our breads.
We’ve taken it back to basics, and we pride ourselves on producing our breads the old-fashioned way: flour, salt, water. And a whole lot of love.
The Dejaxo Culture
Our sourdough is the real deal. No cheats, no additives, no quick fix. Many breads purporting to be sourdough in fact have added yeast and/or bread improver.
Sourdough bread is made by fermentation; a starter culture (leaven) is added to flour, water and salt, and mixed to form the dough. The leaven is produced from just flour and water. The grains in the flour and the air around us contain wild yeasts and naturally existing lactobacilli, which ferment to form this starter culture.
The ‘sour’ note comes from the lactic acid produced by the microorganisms (just like yoghurt), and is not present in most breads made with baker’s yeast, and because yeast is used to speed up the fermentation process, these ‘quick’ sourdoughs don’t have the benefit of the long fermentation process. Our sourdough breads are allowed to naturally ferment for maximum flavour; giving the gluten protein time to break down and produce a lower gluten, lower GI bread that is easier to digest.
The Dejaxo Culture
Our sourdough is the real deal. No cheats, no additives, no quick fix. Many breads purporting to be sourdough in fact have added yeast and/or bread improver.
Sourdough bread is made by fermentation; a starter culture (leaven) is added to flour, water and salt, and mixed to form the dough. The leaven is produced from just flour and water. The grains in the flour and the air around us contain wild yeasts and naturally existing lactobacilli, which ferment to form this starter culture.
The ‘sour’ note comes from the lactic acid produced by the microorganisms (just like yoghurt), and is not present in most breads made with baker’s yeast, and because yeast is used to speed up the fermentation process, these ‘quick’ sourdoughs don’t have the benefit of the long fermentation process. Our sourdough breads are allowed to naturally ferment for maximum flavour; giving the gluten protein time to break down and produce a lower gluten, lower GI bread that is easier to digest.
Our Range
Our ingredients are sourced locally from 100% natural products and are additive-free.
Find Us
LOCATIONS
We have four gorgeous stores across Perth and we want you to come in to experience how we treat family.