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This is the story about one of life’s key ingredients – bread. For thousands of years, in one form or another, it has been part of the daily lives of much of the world’s population.

Life's Key Ingredient

Episode 0123min
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Athens, one of the world’s oldest cities has a long history of baking. Meet the bakers who share their stories of Greece’s rich history with bread and the innovators building a sourdough culture in this ancient city.

Greece

Episode 0223min
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With one of the world’s longest recorded histories with bread, Malta has a rich history engrained in bread. We meet with the bakers using traditional techniques and practices 120 years in the making.

Malta

Episode 0323min
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Berlin has it all: history, art, shopping, food, and some of the brightest talent in the baking community, with interesting artisan bakers carving their own niche in this growing market. We discover the city’s best bread and ventures to Freiberg to uncover the rich history of rye.

Germany

Episode 0423min
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There are unspoken rules when visiting Paris, and an absolute non-negotiable is trialling the world-famous bread and pastries. When it comes to bread love, Parisians take it to the next level, and we uncover the baking royalty and the game changers in the emerging sourdough scene.

Paris

Episode 0523min
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London’s diverse population and food influences makes it today one of the world’s leading cultural hubs at the forefront of food, arts, music and culture. Now thanks to a growing artisan baking scene, bread is stepping up for it’s close up.

London

Episode 0623min
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In a country steeped in history and tradition, we uncover what sets apart the good from the great bread makers and understand how a special few have thrived for over 400 years.

Austria

Episode 0723min
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Discover a global food capital where they take an almost academic approach to their cuisine. We meet with the bakers at forefront of artisian bread making, and no foodie trip to Copenhagen would be complete without a visit to global dining institution Noma.

Copenhagen

Episode 0823min
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No journey into the world of baking would be complete without a visit to San Francisco, where we meet with the bakers at the forefront of the best fermented bread in the world.

San Francisco

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For the love
of bread

the story of one of life’s key ingredients – bread

Bread is more than a staple for families across the world. It’s a shared story of nourishment, companionship and daily celebration; a continually evolving ritual that crosses oceans, countries and cultures to bring us together.

For the Love of Bread takes us back to when the craft of artisan baking was first established, and the time-honoured methods we now use were in their earliest stage. From there, we follow the extraordinary rise of the humble loaf to the many-splendoured, universal language of bread we know today.

“From humble beginnings baking loaves in an outback town and selling them at markets, to now running one of the world’s leading bakeries, my story has long been engrossed with the world of bread. For me, it’s more than just a staple, it’s a way of life.”
- Andrew Connole - Founder of Sonoma

A MAN ON A MISSION

Founder of Sonoma Baking Company holding a loaf of breadAndrew ConnoleFounder of Sonoma Baking Company

Join the charismatic, self-made baker behind Sonoma, Andrew Connole, as he uncovers the unique flavours, personalities and cultures baked into loaves across the world every day. After more than two-decades baking and building one of Australia’s most-buttered brands, this is a must-see journey inspired by a true love of bread.

ABOUT
Sonoma

A story nearly 70 years in the baking.

Today, you don’t have to go far to find a loaf of sourdough. You might’ve even had a crack at baking it yourself. But things weren’t always that way.

Sonoma’s first chapter begins in the late 1940s, with a little boy’s adventures in a NSW country bakery. Kerry Connole would visit his grandparents at their Busy Bee general store in the NSW country town of Bellata. But it was the adjoining bakery that he spent most of his time.

As Kerry watched local bakers knead, stretch and shape dough, a seed was planted that would transform into more than just a golden loaf. Years later, Kerry leased the old Bellata bakery for $1000 a year, and set about restoring it with his sons Andrew and Christian. None of them had baked a loaf before but sleeves are rolled up, and they get cracking on what would become their legacy.

The FoundersSonoma's Beginnings
the beginningThe Busy Bee General Store in Bellata

The journey begins

Discovering his passion for bread making, Andrew travelled to San Francisco to learn the art of sourdough under Alan Scott, a pioneer of wood-fired oven building. The trip also saw him bake for master baker Chad Robertson, who reckons it was the best he’d ever had. Andrew returned home with inspiration and ideas, enough passion to drive two years of blood, sweat and baking with his brother, Christian.

The brothers spent this period mixing, shaping and baking loaves in the Bellata bakery, which they sold each weekend at Sydney’s Paddington markets. It didn’t take long before locals were hooked, and the fledgling bakery started to gain a following. Word of mouth saw people travel from across the city for a taste of the authentic sourdough and increasing demand meant the bakery was moved from country NSW to the city.

More than two decades later, Sonoma’s legacy continues. Everyday Sonoma bakers perform a ritual, driven by passion and an obsession with honing their craft. Working with freshly milled sustainable flour, filtered water, our prized sourdough starter and flakey sea salt, they knead and shape the dough with experienced hands. Together, they apply curiosity, passion and can-do towards new tastes, environments, and ways for people to enjoy the art of everyday living.

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