This page last updated: Sun 9 Dec 2018 2018
We try and use the healthiest ingredients possible in all our products:
Organic, biodynamic, or sustainably grown flours.grains, and seeds
Adelaide Hills spring water for all cooking and drinking purposes; fluoride and chlorine filters on the coffee machine.
Himalayan Salt, with its increased mineral content
Biodynamic dairy products (Paris Creek)
Approximately 70% of other foods we buy for use in the bakery are also organic.
Our bake can be divided into
When we experiment with different doughs (every Thursday) (Section 1)
Baked each day (Section 2)
Baked on specific days (Section 3)
__________Section 1 - Experimental __________
Wednesday 9 Jan 19 - Organic Miso & Sesame Sourdough - $8.00
__________Section 2 - Baked each day __________
Breads (all the breads are sourdough)
- Spelt and Wheat - $6.50 (organic)
- Five Grain Levain - $7.00 (organic)
- Sultana & Spice - $6.80 (organic)
- Black Rice & Unhulled Sesame - $7.50 (organic)
- Rugbrød - $7.80 (organic)
- Cinnamon Walnut Scrolls - $3.50 - sourdough - (75% organic)
- Sultana & Spice Buns - $2.80 - sourdough - (organic)
- Piroshki with roasted potato, onion, and cheese - $4.00
(organic apart from cheese and olive oil))
- Vegan and Wheat Free Date Brownies (no sugar added) - $4.50
- Burnt Basque Cheesecake - $5.80
- Choc Chip Cookies - $2.50
__________Section 2 - Baked on Specific Days__________
100% Spelt Sourdough: Wed Fri Sat Sun
Organic Activated Charcoal Sourdough: Thu Fri Sat Sun (no Charcoal loaf this Sunday, 8 Dec 18)
Chocolate and Cream Cheese Sourdough: Sun
Grana Padano and Cracked Black Pepper Sourdough: Sun
Kalamata Olive, Rosemary, and Lemon Sourdough: Wed Fri Sat Sun
Mixed Cheese and Wholegrain Mustard Sourdough: Thu Fri Sat
Organic Oat Porridge and Maple Syrup Sourdough: Fri
Other - Wheat Free Nut and Seed Loaf: Wed Sat
Focaccia (plain and other) : Wednesday, Saturday, Sunday
Note: If we are too busy we will not be able to make breakfast. We will, however, endeavour to use this resort as little as possible.
Poached Earth eggs on sourdough - $14.50 (organic sourdough toast, free range eggs (by chickens who live with stocking rates less than 25 per hectare), organic tomatoes, organic salad greens, avocado.
We also offer simple fresh or toasted sourdough with biodynamic butter and chemical free honey or vegemite or jam. $6.00
Or, fresh or toasted sourdough with avocado only $13.00.
All the coffees, teas, spices, etc. and milk that go into making up our drinks are either organic or biodynamic. The water is filtered to remove chloride and fluoride, as well as other chemicals.
Coffee : All our coffees are organic, single origin, fairly traded, and freshly roasted (from B3, Blackwood). If you bring your own take away cup, we take 50c off the price of the drink. We also sell Cheeki stainless steel take away cups in the bakery - $34.00 and a free coffee.
Tea like drinks:
Earl Grey, English Breakfast teas $4.50, Lge $5.50
Roooibos (plain and chai) $4.50, Lge $5.50
Authentic chai (using freshly grated ginger) $5.50, Lge $6.50
Hot Chocolate - Fresh grated high quality chocolate and biodynamic milk (or an organic alternate milk of your choice)- $5.50
19 Nov 18 - Jack Roberts, who has been with us for the past two years as our doughmaker, has left on an extended road trip around Australia. Taking his place is James Salangsang, who looks to also become a fine doughmaker. Lauren Evers, who also worked with us part time to learn the craft of breadmaking (Lauren is a chef) has left to work full time at the Green Room, Willunga.
1 Aug 2018 - Billy has left for England and Bella Swanson, a young woman who is also learning to become a photographer has taken his place on counter.
23 Nov 2017 - A new doughmaker, Lauren Evers, has come on board to learn how to make doughs and add an extra string to her cheffing bow. We are very glad to have her here.
Wed 15 Feb 2017 - We are going to alternate our coffee sources. In addition to our organic Segafreddo coffee, we shall also be purchasing freshly roasted organic beans from B3 - a newly opened coffee roasting shop in Blackwood. The beans will change on a regular basis.
Should I put my bread in the freezer? You should not store bread in the refrigerator. Low temperatures speed up the rate at which starch crystallises, causing a hardening effect. The exception to this rule is the rugbrød which stays supple as a result of all the pentosan (seed coat) gums it contains, and the fridge will keep it from getting moldy.
Opening Hours over the Xmas Holiday Period. We will close Christmas Day and re-open Wednesday January 4. It has been an amazing year - not least due to witnessing of such a support for our breads. Thank you.
22 Nov 2016 - This type of story was a major boost for me in the rejection of all types of plastic. We are very happy to announce that soon the bakery will be shifting from standard degradable plastic bags (which are only used when our paper bags run out) used for rubbish to that produced by South Australia's BioBags
The ‘plastic’ is composed of 98% corn starch - waste corn from farmers across Northern Italy . The internal part of the kernel is converted to a polymer (plastic in the true sense of the word, meaning malleability) by submitting to intense heat and pressure.
The remaining 2% is from a plant called cardoon - directly related to scotch thistle. Seed heads are taken from the flower and crushed to an oil. You always need a vegetable oil to make the starch flow. Cardoon oil is used rather than palm oil. Four farmers growing currently cardoon for BioBags on Sardinia.
Animals can digest this in their gut as the breakdown method is enzymes - e.g., in the gut.
Their website location.
Sat 1 Oct 2016 - Wood Oven Pizza - We shall not be doing pizza Friday lunch in the foreseeable future. Should this position change, it will be for a couple of months during high summer and on a Friday late afternoon/early evening. Outdoor seating.
7 July 2017. We are offering two types of pizza this Friday - olive tapenade (vegetarian) and parmesan, and the Pizza Margherita.
July 5 2016. We have a new assistant baker - Jack Roberts - joining us from Windy Point Restaurant.
13 May 2016. Trialled Friday lunch time sourdough pizza (Margherita). Will continue to offer this pizza on a Friday 12-00 - 2.30 pm (approx.)
25 April 2016 - trialling new production hours- The bakery will be closing at around 4pm this week as we are exploring production changes. I hope that this will only inconvenience a small number of people.