All the doughs are made using Adelaide Hills spring water, Himalayan salt, and organic or biodynamic flours and grains. All of the flours in our breads contain some proportion of flour which has been freshly milled in the bakery.
Also, we use only biodynamic (Paris Creek) dairy products.
And, organic or biodynamic or chemical free for approximately 75% of other ingredients.
APPEARING EACH DAY
Spelt and Wheat Sourdough - $6 (organic)
Five Grain Levain - $6.90 (organic)
Sourdough Fruit Loaf - $6.50 (organic)
Black Rice & Black Sesame Sourdough - $7.20 (organic)
Kalamata Olive, Calabria Chilli (a hint), and & Organic Rosemary Sourdough - $7.20
Walnut Sourdough - $7.00
Cinnamon Walnut Scrolls - $3.50 (75% organic)
Sourdough Fruit Buns - $2.30 (organic)
Piroshki with roasted potato, onion, and cheese - $3.80 ( organic except for cheese and olive oil)
Sourdough Potato Bap, with wheat, spelt, and rye flours - $2.20 (organic)
Herbs & Extra Virgin Olive Oil Focaccia - $5.00 (olive oil is not organic)
REGULARLY APPEARING ON SPECIFIC DAYS
Organic Rugbrød: Wed through to Fri. $7.80
A sourdough, Rugbrød is made up of freshly milled grains ( rye 75% and spelt 25%). The seeds - flax, sunflower, and pumpkin seeds - are soaked overnight to increase nutritional value.).
Note: If you buy this bread - there may be a slight gumminess on the day that it is baked . This is due to the pentosan gums in rye grains which take approx. 24 hours to dry out. However, we have found that it is usually good to eat the day it is bought.
Organic Light Rye with Sprouted Rye Grains: Sat, Sun. $7.80
A sourdough, the Light Rye is also made up of a large percentage of freshly milled grains; 26% rye, 34% wheat, and 10% spelt. Additionally, sprouted rye grains are added to the dough to increase both its sweetness and nutritional value.
Organic 100% Spelt: Wednesday , Saturday, Sunday - $8.50
That is, all the flours used in the dough are spelt, however, the starter culture uses wheat.
Half the flour is milled onsite the day before the dough is made. A delicious loaf. An interesting article on wheat versus spelt can be found here.
A very small percentage of honey (3.4%) is also added to the dough.
Gluten Free Nut & Seed Loaf: Wednesday and Saturday - $11.50
Any loaves not sold are placed into the freezer for sale on other days that the bakery is open.
Organic ingredients: pumpkin seeds, linseed, rolled oats, buckwheat flour, psyllium seed husk, chia seeds, maple syrup, sunflower seeds, spring water
Non organic ingredients: almonds, olive oil
ALSO APPEARING THIS WEEK
Focaccia - Chemical Free fresh tomato with cracked black pepper - $7
Focaccia - Roasted (chemical free) Capsicum & Persian Feta & Walnuts - $7.50
Sourdough - Organic Oat Porridge Sourdough - $7
Focaccia - Roasted Eggplant
Sourdough - Chocolate and Cream Cheese - $7.20
Sourdough - Parmesan (Grana Padano) & Black Pepper - $8.50
Focaccia - Roasted Miushrooms with Grano Padana cheese - $8.50
Sourdough - Organic Oat Porridge Sourdough - $7
Fig and Walnut Sourdough - $8.50
Focaccia - Four Cheese (mozzarella, Grana Padano, cheddar, ricotta, cracked black pepper) - $7.50
- Poached Earth eggs on sourdough - $12.00 (with chemical free salad greens and tomatoes) Focaccia can be requested. Delicious.
- and avocado - $15.00
- Creamy Scrambled Eggs on Sourdough with sautéed mushrooms and/or tomatoes - $15/$16.50
- Sourdough Toast & biodynamic butter & condiment (home made jams, or honey, or vegemite, or peanut butter) - $5.50
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.
- Organic and Authemtic Chai Tea with biodynamic milk (0r almond or soy) - $5
- Coffee : We are currently featuring a Honduran organic fair trade coffee from B3 in Blackwood. Single shot - $4.00.
- Teas: Earl Grey, English Breakfast, Rooibos - $4.00
- Orange juices ( organic)- $5.80 for average glass size.
- Hot Chocolate - we use freshly grated high quality chocolate and biodynamic milk to make our chocolate drinks - $5
6 June 2017 - On the one hand, we made successful sourdough croissants using a/the wood oven - on the other hand we found that the bakery production area/equipment is not suited to the making of croissants and we will not make croissants a permanent feature of our range.
Tue 9 May 2017 - Photographs of our first trial organic sourdough croissants. Made by Jack Roberts
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 2017. 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.)
1 May 2016 - A moth on the counter
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.
20 April 2016 - From the Wild - have a beautiful range of vegan, gluten free tarts which we will be stocking. Shanti, the creator, tries to use organic ingredients where possible or the next best substitute.
14 Apr 2016 - Young Artist Anika Gardner - Anika is showing some of her 'for sale' works in the CafeSpace. One example is Stepping Stones. This work conjures up the image of a young girl delicately stepping her way across a brook. Likely it has profounder meanings, but the image conjures delight. (Price $150)
It is good to have Anika's work in the bakery. More on Anika can be found at anikagardner.com .
4 Apr 2016 - Change of Prices - Costings have been done for each item on sale. The Spelt and Wheat has dropped to $5. Multigrain remains the same. The plain foccacia (i.e., that with Olive Oil and some herb) has dropped to $5. Etc. The GF Nut and Seed Loaf will remain the same.