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Why the quality of your bread matters
Our bread is much more expensive than bread you can find in commercial outlets. But our bread is so different to conventional bread that it’s incomparable. We make our bread with the highest quality, completely pure flour, entirely additive free - while stabilizers and additives are always used with conventional store-bought or even conventional bakery-bought bread, where this is the only way to improve the poor flour used enough to make it taste edible, despite being about as healthful as a snickers. Our process is labour-intensive so that we are limited in the amounts we can make. This way we're bringing you the most healthful loaves you can eat. And not only is our bread better for you, but it will also taste better and sit better in your belly. If bread is a staple in your diet - you should make it the healthiest you can get.
The Bakery And School
Our San Gwann bakery is a hub of both industry and learning. We spend a lot of time in there and it means a lot to us to have it reflect our vibe. As we grow, we aim to hold regular as well as intensive, advanced and niche classes on all aspects of baking.
Join Malta's biggest sourdough community
When Abby started out, she was told sourdough would not fly in Malta. Well, two years later and we've discovered that not only are people ready for it- they are REAL ready for it. Find the FB community - join and ask your questions!
The Good Stuff Bakery And School
The Good Stuff
12, Triq San Mikiel
It's a working bakery - no shop front! Parking can always be found on Triq Birkirkara
We are open to the public for preorder/pickup of website orders ONLY on: