Where are you? What’s your address?
I don’t have a shop front. There are different ways of getting bread. Get in touch and we’ll work out what’s best for you.
I love that bread you mentioned last week, can I buy it this week?
I’m currently making Country loaves every week, but I mix up the ‘mixed-wheat’ offering so nobody gets bored. Breads cycle around. If there’s one you haven’t seen in a while but would love to try- let me know and I’ll see what I can do. The schedule of breads coming up is on the page Subscriptions.
Are you legal? What’s going on here?
I’m a council-inspected home business like caterers and church kitchens. We’re small but very hard working!
If you’re picking up from the bakery, there are a couple of steps here, so if they’re a problem for you, call me on the phone when you arrive and I’ll bring the bread to your car.
I have allergies/am gluten free. What can you offer me?
As a small kitchen, I have only single bench space which I clean and scrub but I can’t assure a gluten free environment. Sorry, it’s not on the cards atm. But I do make long fermented bread which are easier to digest for people with delicate tummies and rye based products. Always go slow when changing your diet!
My kitchen also has oodles of sesame seeds in and around the bread. If you have sesame seed allergies please look after yourself and don’t go near my bread. Those little suckers are everywhere.
How do you try to save the environment?
What a great questions! I love to not use packaging when I can, so if you can bring your own bag when picking up your bread, that’s awesome and but if you need a bag I use recycled paper. I do use plastic with rye because that’s how it likes to keep, but feel free to give that bag back to me. I’m not sure how to sell to larger shops and not use plastic. That’s one I’m still trying to work out.
How should I keep my bread to make it last the longest?
Well, Bathurst is a pretty dry climate so much of the time it can stay the least stale in plastic, but if it’s humid or if it’s raining, you’ll probably want to keep it on the bench a bit or ‘inside-out’ the bag occasionally if there’s condensation. Be flexible. Work out what works best for you and your house.
High rye (above 60%) and brioche can go in plastic in the fridge and do fine. Just bring it back to room temp (or warmer) before eating for best flavour and texture.
Cutting and popping it in the freezer will be fine also. I know it takes some people a while to get through a loaf.
I’ve heard you do delivery? How does that work?
Sorry, I’m not doing delivery at the moment.
Why can’t I get bread for tomorrow?
I know, it’s kinda tedious. As I’m pre-order, I do actually make bread just for the people who order and sometimes some extras for my mum. As the bread takes 3 days to make, I need to know 3 days beforehand. Sometimes I have spares which I can juggle around if you forget to order (and sometimes I take them off my mum. Sorry, mum.)
