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Story
Get to Know Us
The farm "Burrum" is situated on the edge of the Wimmera plains in NW Victoria on Wotjobaluk Country. In the mid 90s Stephen started learning about bio-dynamics through bio-dynamic pioneer Alex Podolinsky, Stephen & Tania started converting the farm to Bio-dynamics in the year 2000. The soil responded well to this farming technique. By 2008, a full Australian Demeter Bio dynamic Certification was achieved. In 2010 they produced their first biodynamic lentil crop. This was the same year farming communities in the region experienced the highest floods on record. The nonseasonal rain deemed the lentil crop appropriate only for splitting. This was the final push the family business needed to invest in its own facility on-farm to sort and split their own crops and launch Burrum Biodynamics.
The
Walter
Family

![Screenshot_20250430_135332_Instagram[1].jpg](https://static.wixstatic.com/media/b32f43_a549e2870d2248d1b28acccbdb180673~mv2.jpg/v1/crop/x_0,y_11,w_1079,h_1053/fill/w_221,h_220,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/Screenshot_20250430_135332_Instagram%5B1%5D.jpg)
Stephen and Tania Walter

![Screenshot_20250430_164551_Instagram[1].jpg](https://static.wixstatic.com/media/b32f43_675f25e2375d4f99a38cff02bd9afb5f~mv2.jpg/v1/crop/x_86,y_0,w_907,h_1049/fill/w_486,h_562,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/Screenshot_20250430_164551_Instagram%5B1%5D.jpg)
Blue Wren Bakery
![Screenshot_20250430_164007_Instagram[1].jpg](https://static.wixstatic.com/media/b32f43_8cfe7489e93148ed91764652d5b9fd03~mv2.jpg/v1/fill/w_384,h_382,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/Screenshot_20250430_164007_Instagram%5B1%5D.jpg)
In 2020, Nick from Blue Wren Bakery transferred some gene-bank seeds to Tan and Stephen. Forty-four different packages containing one hundred seeds were planted as a Covid Project. The project gained momentum as bakers from Redbeard Bakery, Goodness Flour, Millett Road Maker and Stretch who owned small agricultural equipment arrived to help weed, plant and harvest.
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In 2025, there is now 3 main lines of mixes that are unique to the area being sold to sourdough bakers and home millers. The third heritage mix has been named "Hotscotch Landrace" after the late John Reid, who inspired so many small scale food industries and was an enthusiastic weeder of the trial plots.