Berkelo believe that food should be a source of joy and nourishment, and strive to bring that passion through their traditional long fermented sourdough pasta. 

All of their pasta is made in Gunnedah, NSW with certified sustainable stoneground ancient grains such as Khorasan, Spelt, Emmer and Durum Wheat. These grains are sourced from Australian farmers using regenerative farming methods that help to promote long-term sustainability and biodiversity for the planet.

What sets Berkelo apart is their commitment to traditional long fermentation methods, which not only enhance the flavour but also make their pasta easier to digest. Their use of home compostable packaging materials ensure that Berkelo cares for the environment just as much as they care about their food. 

Berkelo’s focus began with traditional sourdough bread, but it wasn’t long before they used their expertise in long fermentation to expand their offering to include a range of traditional sourdough Italian pastas.  

Their passionate team of food loving folks share a vision for creating real, wholesome food, and are dedicated to sourcing organic and sustainable ingredients.

Their founders Tom Eadie, Matt Durrant, and Aaron Field bring together their expertise in bread, dough-making and fermentation, offering up a delicious range of pastas rooted in sustainability and health.

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Ph 1300 780 867

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