Artisans Apprentice

 Who we are......

I am a baker who loves the olde ways of baking, the process, technique and of course the final result. It is this passion i endeavour to share with as many people as i can. I use ingredients as close to their raw state as i can get them, all ingredients used are not bleached, tampered with or contain injected minerals.

 So what do we do......

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We produce a range of sourdough breads using just the soughdough to leaven the dough. The way it used to be.
We use recipes that date back to 17th and 18th century, and try to harness the same flavours and complexity that used to be found in bread.
We also produce a range pastries inspired from europe and abroad to bring the varity of life to our shelves.

How we came to be..... (quick version)

We are located in the small suberb of Sydney, North Rocks. The bakery started while i was still working for a comercial bakery. I had decided to dable in the arts of traditional bread making and came to love the process and final result, and for the first time realised what a terrible product is been offered as a substitute today. 
So it was no surprize when it became an obsession to bake after work and find all the little ways of making this bread, playing with the flavours and finding the hidden gems of technique. So i started with poolish ferments and biga ferments and then hesitantly moved on to sour doughs. I had been told that they were tough to use and required alot of effort to maintain, however i pushed this aside and started anyway and thats how alfred (my sough dough starter) came into my employ. After using Alfred for the first time i knew there was no going back. The complexity in the flavours were well worth the while in making these unique breads.
 So Soon after this i decided i needed more room to play and a large room in the house was converted into a commercial bakery. We attended our first markets in 2008 and have been doing them ever since....... and so the story continues up until now. Although the time has changed along with my skills and technique the passion has always remained..