General Wholefoods

Founded by baker Tom and chef Claudia, General Wholefoods began with a mission to rethink how Australia approaches wheat and bring genuine nourishment back to the family table. Frustrated by an agricultural system that prioritised fast-growing crops over nutrition, the husband-and-wife team chose to work exclusively with certified sustainable ancient and whole grains grown without synthetic pesticides or herbicides. While crafting the country's only long-fermented dried pasta became the first practical way to share their work, their overarching vision focuses on making everyday food properly so it actively supports your wellbeing.

To preserve natural vitamins and minerals, the grain is stoneground slowly at cool temperatures before undergoing an extended fermentation with live cultures. Air-dried slowly over 20-plus hours rather than blasted with high heat, this traditional method breaks down gluten and reduces FODMAPs by 90%. The result is a nutrient-dense pantry staple with up to double the protein and fibre of standard supermarket pasta, offering you richer nutritional value and easier digestion without post-meal bloating.