Everyday Bread

Inside a former 24-hour Leach Highway lunch bar – faded Coke billboard and all – is a combined bakery and shopfront manned (and co-owned) by Willagee locals Thomas Radford and Zachary Flemming.

Everyday’s mix of bread products is split evenly between sourdough and yeasted breads, ranging from baguettes to sourdough loaves sporting terrific chew and flavour. Like many discerning bakeries, Everyday sources its stone-ground, wholegrain flour from Wholegrain Milling in Gunnedah, New South Wales.

Between Monday and Thursday, the bakery focuses on its core range but from Friday to Sunday, stretches its legs with specialty products such as rye loaves or fugasse, tear-and-share breads.

Although every person employed here helps bake, Flemming is the head baker who oversees the entire operation. He got his first taste of the baking lifestyle at age 16 in Armidale, the country town in New South Wales where he grew up, and rapidly progressed from there, spending time in bakeries in Coffs Harbour, Sydney, Melbourne and even Korea before coming to Perth.

Everyday’s set-up is best described as simple – Radford and Flemming did a lot of the renovation and construction work with the help of friends; instead preferring to spend money where it counts, namely on flour.