Avora Foods takes curry leaf, kurakkan, red rice breads to Melbourne

The aroma of curry leaves, kurakkan (finger millet), red rice, and garlic-infused bread will soon drift through the streets of Melbourne, Australia, as Avora Foods Pvt. Ltd. prepares to open its doors in just 3 months. The idea was born when Anton Perera, Chairman of Avora Foods Pvt. Ltd., strolled through Melbourne’s eateries and realised there was a clear gap for healthier bread options for Australians that are available in his Sri Lankan bakery.

Decades of bread making

Avora is no stranger to the food industry, but is a pioneer in breads and buns, not just in Sri Lanka. Incorporating Sri Lankan flavours that are deeply rooted in local cuisine, Perera sought to infuse these distinctive tastes into bread varieties that are not only unique and delicious, but also healthier.

With decades of experience in the food and beverage industry and receiving formal training at Finagle A Bagel, a leading restaurant chain in Boston, USA, Perera returned to Sri Lanka driven by a passion to innovate rather than imitate. In 2001, he co-founded Akra Bakers (Pvt.) Ltd., introducing the “Akra” brand across the island. In 2004, Perera introduced breads with mixed vegetables, curry leaves, red rice, garlic, and kurakkan to Sri Lanka, which was never before heard or seen!

In 2006, Perera established Avora Foods Pvt. Ltd., specialising in submarine buns, burger buns, sandwich loaves, hot dog rolls, and more. The company also supplies customised breads and buns to major restaurant chains across Sri Lanka. He creates exclusive products for individual clients, which has attracted an increasing number of restaurants seeking flavourful breads that stand apart from competitors.

“We work with major restaurant chains to customise recipes unique to them. Our clients look for products that stand out from what’s already in the market, and if a customer wants something entirely new, we’re ready to make it happen,” Perera said.

He creates exclusive products for individual clients, which has attracted an increasing number of restaurants seeking flavourful breads that stand apart from competitors.

What to expect at Melbourne’s bakery

Curry leaf bread: Beyond being a staple in South Asian kitchens, curry leaves offer a host of health benefits from lowering blood glucose and cholesterol levels to boosting digestion. This inspired Perera to infuse everyday bread with curry leaves, to create something extraordinary.

Kurakkan (finger millet) bread: First introduced to Sri Lanka by Perera, this nutritious loaf will now make its way to Melbourne. Kurakkan is high in dietary fibre and packed with anti-diabetic, antioxidant and antimicrobial properties.

Red rice bread: Rich in manganese, zinc, vitamin B, and fibre, red rice controls diabetes, supports digestion, and prevents cardiovascular disease. Perera’s version blends red rice with wheat flour for a nutritious loaf.

Garlic-infused bread: Unlike conventional garlic bread, Avora’s complex process incorporates garlic directly into the dough, creating a distinctive aroma and flavour.

That’s not all! Customers in Melbourne can expect a wide array of breads, including gluten-free and vegan varieties, multi-grain and multi-seed breads, and wholemeal loaves. Traditional Sri Lankan favourites like roast paan, thati paan, and rotti will also be available, adding a nostalgic touch to Sri Lankans living in Melbourne.

By Safrah Fazal