Most people put bread on their plate, but Sydney photographer Kazuaki Ono has placed a spelt loaf in Western Australia’s Pinnacles Desert, fig-leaf sourdough on Sydney’s Bondi Beach, and sprouted rye by Tasmania’s Huon River. This intriguing juxtaposition is part of Ono’s Southern Crust project, a photographic exploration that melds Australia’s diverse landscapes with its burgeoning bakery culture.
For his Southern Crust project, Ono visited 24 Australian bakeries, capturing the essence of the country’s unique bread culture. His journey was not without challenges, as he navigated encounters with red-bellied black snakes and drove extreme distances, all while carrying 30 kilograms of loaves back home. The project began in May last year when Ono was invited to participate in a Tokyo exhibition scheduled for October 2025.
From Photography to Baking: A Unique Blend of Skills
The concept of Southern Crust merges Ono’s expertise as a commercial photographer with his passion for baking. Since early 2023, he has been running Sydney’s Akipan bakery with his wife, Kana. This dual expertise allowed him to convey to an international audience that there’s more to Australian bread than just avocado toast.
Ono’s research led him to focus on small, family-run bakeries that are vital to their local communities. “Because I am myself an owner and head baker, I was warmly welcomed wherever I went,” he says. His journey took him to South Australia’s Barossa Valley, where he met the family behind the fourth-generation Apex Bakery. Their wood-fired oven has been baking loaves for a century, making it a contender for Australia’s history books.
Capturing the Perfect Shot
When Ono picked up the giant Epooro loaf from Shady Wasef’s Pioik bakery, he knew he needed a backdrop that did it justice. He headed to the Blue Mountains, where the scenic lookout at Lincoln’s Rock provided a perfect setting. Despite the windy conditions, Ono spent five hours capturing the ideal shot in a hidden spot under the rock.
Some shots took even longer to perfect. On the NSW South Coast, Ono had to extend his stay in a motel to find the right backdrop. His patience paid off when he positioned Honorbread’s fougasse at Camel Rock, where the ancient geological formations complemented the seed-crusted flatbreads perfectly. However, the shoot was not without its challenges, as a red-bellied black snake made an unwelcome appearance.
“It was scary,” Ono says, reflecting on the encounter.
In Western Australia, an eight-hour drive from Perth brought him to Twilight Beach Jump Rock, where he photographed a house loaf and oat sourdough from Bread Local. This location became his favorite spot, capturing the essence of Australia’s natural beauty alongside its artisanal bread.
From Australia to Tokyo: A Cultural Exchange
Southern Crust showcases a variety of artisanal baking styles, from Melbourne’s futuristic-looking croissants by Dröm Bakery to fig-leaf sourdough from Sydney’s Cherry Moon General Store. The exhibition celebrates Australia’s diverse landscapes, from the surreal Pinnacles Desert to the sci-fi moonscape formations of Bombo Headland Quarry.
When Ono presented Southern Crust to Tokyo audiences in October, his motivation extended beyond bread. The exhibition drew friends he hadn’t seen in 44 years and highlighted the role of small bakeries as community hubs across Australia. Connecting with bakers was invaluable, as they shared insights about fermentation, shaping, and other trade secrets.
“Now, they know me and they know Akipan. I’m pretty lucky in the industry,” Ono says, acknowledging the respect he gained from fellow bakers.
The Future of Southern Crust
Although the Tokyo exhibition concluded in October, Ono is determined to make Southern Crust accessible to wider audiences. “One year ago, I thought it was just a photo exhibition. But after that, I feel I have to continue this creation,” he says. Ono plans to keep photographing bakeries and possibly stage an exhibition in Australia, sharing his unique perspective with local audiences.
“I have to show these things for the Australian audience,” he concludes, underscoring his commitment to celebrating the rich tapestry of Australia’s bread culture and landscapes.
