Berkelo was established in 2015 in Australia when chefs turned bakers and used a combination of flour, salt, water and the addition of sourdough to create sourdough pasta.
A passion for fermentation is central to the brand and only sustainably-grown, stone milled flours from Wholegrain Milling Co. is used to make the sourdough pasta. The stoneground flour goes through a process of long fermentation and is slowly air dried to create the pastas. Every pasta is from a single origin and can be traced back to grains milled from a single Australian farm.
Sustainably grown durum wheat and whole lancer wheat forms the base of the classic sourdough pasta while stone-milled ancient grains such as Emmer, Khorasan and Spelt forms the base of the ancient grain pasta variety.