Rise52 Pty Ltd is a coastal Western Australian micro-bakery crafting naturally leavened breads, viennoiseries and seasonal pastries — using locally-milled flour, filtered rainwater, and patient 52-hour fermentation.
Rustic boules with a blistered crust
Croissants & kouign-amann
Our 52-hour fermented heritage-grain miche — WA's slowest loaf
Crisp outside, pillowy crumb
Daily supply to WA venues
Registered under WA Food Act 2008
Compost program & returnable crates
WA wheat, butter & eggs
Proudly Singleton & Golden Bay
Every loaf from Rise52 begins with a sixty-year-old starter and ends on the table of a Western Australian family. In between: patience, flour, salt and water — nothing more.
Sourdough boules, pan loaves, baguettes and heritage-grain miches — fermented for up to 52 hours for a deeply flavoured, easy-to-digest crumb.
Butter-laminated croissants, pain au chocolat, kouign-amann and seasonal danishes baked fresh before dawn, every morning.
Grazing boards, breakfast platters and bespoke celebration loaves for weddings, functions and private events across the Perth metro area.
Reliable daily deliveries to cafés, restaurants and providores from Mandurah through to Fremantle and beyond.
Small-group masterclasses in sourdough, viennoiserie and pizza dough — hosted in our open-plan bakehouse in Singleton.
A weekly rotation of two handcrafted loaves, delivered or collected — the easiest way to upgrade the family table.
We are not the fastest bakery in Western Australia — by design. Slowing bread down is what gives it flavour, digestibility, and keeping quality you can taste.
Our signature cold-ferment runs over two nights — developing complex flavour and a naturally long shelf life without preservatives.
We work with Western Australian growers of Wyalkatchem, Mace and spelt wheats, stone-milled within 72 hours of bake day.
Every product meets the Food Standards Australia New Zealand (FSANZ) code. We list every ingredient — because there's nothing to hide.
Fair prices for handmade bread — no inflated "artisan" mark-ups. Our subscription bread club offers further everyday savings.
"The Signature 52 is quite simply the best sourdough I've eaten in Western Australia — crackling crust, open crumb, and a flavour that keeps improving for days. Worth every kilometre of the drive from Perth."
"Rise52 have been our wholesale bread partner for over a year. Consistent, punctual and genuinely committed to quality — our customers ask for them by name."
"I did the weekend sourdough workshop with my daughter. We came home with confidence, two beautiful loaves and a live starter. An absolute highlight of our year."
Order online for collection from our Singleton bakehouse, subscribe to the Bread Club, or ask about wholesale — we'd love to feed your week.