30 Years Of Pure Life
Pure Life began in 1988 on a farmhouse veranda in the hinterland of Byron Bay where wheat grain was being germinated to form a wholesome bread alternative. A couple of years later the operation moved down the road to the idyllic seaside town of Yamba.
Having always an interest for health, fitness and plant-based nutrition, Terry and Helen Anderson quickly became passionate about the sprouted breads that were being crafted locally. In 1992 they bought Pure Life which began as a small weekend side-project. For nearly three decades they have continued to experiment sprouting various raw ingredients and now boast a wide range of sprouted breads with options for almost everybody. Today the family’s next generation are also ingrained in the business.
We are committed to clean food which means sourcing premium ingredients and supporting long-term relationships with our local Australian farmers. Our farmers use environmentally friendly, ecologically safe, biological methods to activate and nurture the life of the soil, plants and animals within nature’s organisation, without the use of artificial or synthetic chemicals, fertilisers, genetically modified organisms or the use of any unnecessary additives. We carry these practices through our bakery and onto our customers.
We pride ourselves in the use of zero additives or preservatives in any of our products. We avoid ingredients with known negative health effects commonly found in conventional breads including flour, sunflower oil and other oils, added gluten, salt, sugar, added yeast and vinegar.