A coastal Western Australian bakery built around one very simple idea: great bread takes time.
Rise52 Pty Ltd began the way most good things do — as a Sunday morning obsession. What started in a home kitchen in Golden Bay, feeding neighbours and local coffee shops, has grown into a small but dedicated bakery serving communities across Perth's southern coast.
The "52" in our name is literal: our signature boules undergo a 52-hour cold fermentation, a process that develops extraordinary flavour, improves digestibility, and yields bread that stays fresher, longer — without preservatives, dough conditioners, or shortcuts.
We work from a dedicated bakehouse near Singleton, WA 6180, with a deck oven, a retarder, and a mill. Most mornings you'll find us up at 3am, scoring loaves and laminating dough by hand. It's slow work, but that is entirely the point.
As a proudly registered Australian company (ABN 96 696 962 311 / ACN 696 962 311), we operate transparently and ethically under Australian law — including the Food Act 2008 (WA), the Food Standards Code (FSANZ), and the Australian Consumer Law.
Visit the BakehouseWe believe that bread — real bread — should be a staple, not a luxury. Our mission is to put honest, nourishing, long-fermented loaves on as many Western Australian tables as we can, while respecting our growers, our neighbours, and the patient craft that makes a loaf worth eating.
"You can't rush a loaf. You can only be there when it's ready."
We refuse to rush fermentation. Every loaf is proofed until it's ready — not until the clock says so.
Clear ingredients, clear pricing, clear sourcing. If it's not on the label, it's not in the loaf.
Compost programmes, returnable delivery crates, and zero single-use plastic — coastal WA deserves better.
Fair wages, local grain, neighbourhood pricing. A bakery should belong to the people it feeds.
A small team of bakers, pastry chefs and delivery drivers, united by a stubborn belief in slow bread.
Our founder started baking for friends in a Golden Bay home oven in 2019. Today, they oversee every batch and still scores the Signature 52 miches by hand.
Classically trained in Perth and Paris, our Head Pâtissier leads our lamination program — croissants, kouign-amann and seasonal danishes.
Looks after our café and restaurant accounts across the Perth southern corridor, from Mandurah to Fremantle, with a fleet of returnable-crate deliveries.
Pop by the bakehouse, join the Bread Club, or book a workshop — we love hearing from fellow crust-lovers.