The Story of Dust

Know to most as Ces, Cesare Salemi grew up following his late father’s footsteps into bread. He opened DUST to re-position bread at the rightful heart of our tables, meals, families and lives, and re-define the perception of flour.

Obsessed with the process, the team at DUST mill their own flour on-site, using a custom-built stone mill from Austria, nicknamed Heidi. No commercial standard roller mill flour is used in anything made at DUST. Every loaf is gently mixed and slow fermented for a minimum of 48 hours.

Ces and his team are involved right from grain selection and sourcing of whole grains from local farms, all the way through to milling.

Offering a full breakfast, lunch and dinner menu, DUST goes well beyond just sourdough – using heritage grains like bok, chick pea flour, amaranth, quinoa and more to create incredible tasting, healthy bread, slow-fermented wood-fire pizzas and bakery items.

There’s a daily rotating cabinet of pastries, pies, cakes and doughnuts, bacon-and-egg rolls and schiacciata on offer for walk ins, plus excellent coffee from our friends Toby’s Estate.


Cared for and prepared, life begins with Dust.


Respect for the past yet selected for the future.


Elements combined and transformed with time.


Scorched and sealed, crackle and crust.


Bread is broken. Families restored