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<strong>Feb</strong>/<strong>Mar</strong> <strong>2019</strong><br />
BAKING<br />
BUSINESS<br />
FLOUR AND CHOCOLATE | MULLUMBIMBY | DISCOVER SEA SALT<br />
B I L L<br />
FULLER<br />
BAKING BUSINESS 1
BAKELS<br />
BAKELS NEW<br />
FERMDOR RANGE<br />
Fermdor RE Plus Fermdor Liquid Fermdor Smoke<br />
- RANGE FOR ARTISAN BREAD PRODUCTS<br />
- EXCELLENT TASTE AND AROMA INTENSITY<br />
- PAIR WITH INSTANT ACTIVE DRIED YEAST<br />
CONTACT YOUR LOCAL BAKELS REPRESENTATIVE<br />
FOR A FREE DEMONSTRATION<br />
CALL | 1300 368 394 |<br />
WWW.BAKELS.COM.AU<br />
@AUSTRALIANBAKELS<br />
BAKELSAU<br />
MV00616AB
INSIDE.<br />
17 36 30<br />
PAGE 04<br />
IN THE MIX<br />
PAGE 14<br />
HAND PICKED // Flour and Chocolate<br />
PAGE 20<br />
SHOP TALK<br />
PAGE 28<br />
ON THE MAP // Mullumbimby<br />
PAGE 34<br />
SPOTLIGHT ON // Weirdoughs<br />
PAGE 40<br />
HOMEGROWN // Sea Salt<br />
PAGE 42<br />
RECIPE // Frangipane tart<br />
PAGE 44<br />
RECIPE // Fougasse with gruyere<br />
PAGE 46<br />
MASTERCLASS // Filled giant croissants<br />
PAGE 52<br />
HOT PRODUCTS<br />
PAGE 54<br />
IN THE REGIONS // Mentone Bakery<br />
PAGE 58<br />
ON SHOW<br />
PAGE 72<br />
COMING UP<br />
ABN 70 010 660 009<br />
PUBLISHER<br />
The Magazine Publishing<br />
Company PO Box 406,<br />
Nundah Qld 4012<br />
Email: baking@tmpc.com.au<br />
Web: www.tmpc.com.au<br />
EDITORIAL Email: baking@tmpc.com.au<br />
ADVERTISING Telephone (07) 3866 0000 Facsimile (07) 3866 0066<br />
Views expressed in any article in Australian <strong>Baking</strong> Business are those of the individual contributor and not necessarily those of the publisher. The publisher cannot<br />
accept any responsibility for any opinions, information, errors or omissions in this publication. To the extent permitted by law, the publisher will not be liable for<br />
any damages including, special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss<br />
of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damage.<br />
Advertisements must comply with the relevant provisions of the Competition and Consumer Act 2010. Responsibility for compliance with the Act rests with the<br />
person, company or advertising agency submitting the advertisement.<br />
COPYRIGHT All rights reserved. Copyright of articles and photographs of <strong>Baking</strong> Business remain with the individual contributors and may not be reproduced<br />
without permission. Other material may be reproduced, but only with the permission of The Magazine Publishing Company.<br />
BAKING BUSINESS 1
ED'S<br />
LETTER.<br />
Welcome to the latest edition of <strong>Baking</strong><br />
Business Magazine!<br />
This issue we’re chatting to industry<br />
stalwart Bill Fuller about how baking has<br />
changed throughout the decades – and his<br />
infamous roadkill meat pie.<br />
We also head behind the scenes at<br />
Brisbane’s iconic Flour and Chocolate’s<br />
new Northgate store and explore the<br />
region around Mullumbimby on the New<br />
South Wales Far North Coast.<br />
Plus, did you know Australia is home to the<br />
highest number of Google searches about<br />
veganism? We chatted to Weirdoughs in<br />
Melbourne to get the low-down about their<br />
baked goods and business philosophy.<br />
Finally, we discover what happens when<br />
you combine bubble tea with giant<br />
croissants, and what high-profile journalist<br />
Annabelle Crabb would bake when<br />
someone dropped around to her house<br />
unexpectedly.<br />
What a big year <strong>2019</strong> is already shaping<br />
up to be, but we’re looking forward to<br />
bringing you plenty more fun and baking<br />
inspiration throughout the year.<br />
We’d also love to hear about your<br />
adventures, so be sure to follow us<br />
on Instagram (@bakingbusinessmag)<br />
and keep us up-to-date about your<br />
happenings.<br />
Enjoy,<br />
Kylie, Interim Editor.<br />
WE'RE LOVING...<br />
Image courtesy Kirsten<br />
Tibballs (@kirstentibbals)<br />
CROISSANT DAY<br />
They’re a staple of many bakeries and can often be overlooked<br />
in favour of fancier delicacies. However, when done well,<br />
croissants are hard to be rivalled, so we were more than<br />
happy to munch on a few croissants from Croissant Day in late<br />
January. This matcha magic croissant from Savour School has<br />
us drooling for more.<br />
WINNERS ARE GRINNERS<br />
The annual Coupe du Monde de la Patisserie wound up in late<br />
January with Malaysia claiming the top gong ahead of Japan<br />
and Italy. The Australian team came in at sixth out of the 21<br />
competitors. The competition, held biannually in Lyon, France, was<br />
themed Nature, Flora and Fauna and included a new challenge<br />
that saw teams developing a 100 per cent vegan dessert.<br />
2 BAKING BUSINESS
MV00614AA
I N<br />
THE<br />
MIX.<br />
AUSTRALIA<br />
LEADS THE<br />
WAY IN<br />
VEGANISM<br />
APPLE PIES RECALLED OVER<br />
GLASS CONTAMINATION<br />
Australian brand Nanna’s apple pies have<br />
been recalled after it was discovered they<br />
could contain industrial-grade glass.<br />
Nanna’s family size apple pies (600g)<br />
purchased from supermarkets with a useby<br />
date between October 21, 2020 and<br />
October 22, 2020 have been recalled, with<br />
the company urging customers to return<br />
the product for a full refund.<br />
The company addressed the situation on its<br />
website, indicating equipment failure from<br />
an apple supplier is to blame.<br />
“Patties Foods has been notified by its<br />
apple supplier of the possible presence of<br />
industrial-grade glass in Nanna’s Family<br />
Apple Pie (600g) due to the supplier’s<br />
equipment failure,” the statement read.<br />
“Upon notification, Patties Foods proactively<br />
and voluntarily withdrew the product from<br />
stores and begun an investigation.”<br />
The recall is being regarded as a<br />
precautionary measure as glass has not been<br />
found in any products and no customer<br />
complaints or incidents have been made.<br />
Google trends analysis of searches for<br />
the word “vegan” across the globe has<br />
shown Australia to be the home of the<br />
highest percentage of all searches done.<br />
Adelaide, Melbourne, Brisbane and Perth<br />
all scored spots in the global list of top<br />
vegan cities, coming in at fifth, sixth,<br />
ninth and 10th respectively.<br />
The top vegan-related queries on<br />
Google were for animal-free recipes<br />
and food, while rising in frequency are<br />
searches regarding two major vegan<br />
fast-food options that launched in 2018<br />
– Hungry Jack’s vengan burger and<br />
Domino’s non-dairy cheese.<br />
The shift comes at a time when the<br />
United Nations has issued a warning that<br />
a global shift towards vegan eating is<br />
necessary to combat the worst effects<br />
of climate change.<br />
4 BAKING BUSINESS
IN THE<br />
MIX<br />
GREAT TEMPTATIONS TO PARTNER WITH COLES EXPRESS NATIONALLY<br />
Perth-based bakery Great Temptations is<br />
set to partner with Coles Express in a move<br />
that will see 200 of the Australian Coles<br />
Express stores stocking the company’s<br />
two-pack orange and poppy seed muffins<br />
and two-pack chocolate brownies.<br />
Great Temptations already supplies its<br />
treats to independent suppliers, but this is<br />
the first time its products will be available<br />
across a national portfolio of stores.<br />
The orange and poppyseed muffins<br />
are soft sponge cakes and the<br />
chocolate brownies are chocolate<br />
cake with chocolate chips. Both come<br />
in two-packs and can be found in the<br />
convenience aisles.<br />
+<br />
A<br />
DID YOU<br />
KNOW<br />
It's estimated up to 1 million<br />
disposable coffee cups are<br />
thrown into landfill each<br />
minute. However, the rise of<br />
the reusable coffee cup has<br />
diverted 3.5 billion coffee<br />
cups so far.<br />
Great Temptations managing director Carl<br />
Quarrell said, “We’re really delighted to be<br />
supplying Coles Express stores nationally.<br />
Having a national presence in Coles<br />
Express adds another dimension to our<br />
brand. The more places our customers<br />
can find our product the better.”<br />
QUEENSLAND COMPANY OBTAINS<br />
RIGHTS TO US BAKERY FRANCHISE<br />
Queensland family that opened six<br />
stand-alone Carl’s Jr stores in one<br />
year – and has a seventh on the way –<br />
has landed the Australian rights to US<br />
bakery giant Cinnabon.<br />
According to The Courier-Mail, the<br />
Bansal Group has announced it will<br />
launch Cinnabon in the third-quarter<br />
of this year.<br />
The Queensland outlets will be<br />
concentrated in high pedestrian areas<br />
in South East Queensland shopping<br />
centres from the middle of the year,<br />
before being expanded into greater<br />
Sydney in 2020 and Melbourne in 2021.<br />
Bansal Group co-owner Gaurav Bansal<br />
said Cinnabon’s point of difference was<br />
there was no international competitor<br />
on the Australian market.<br />
“You have world famous doughnuts,<br />
you have world famous burgers but<br />
there’s no world famous scroll brand in<br />
Australia,” Mr Bansal said.<br />
“Their frosting and cinnamon make<br />
them different from any other brand<br />
that people can’t imitate.”<br />
Bansal Group will sub-franchise<br />
Cinnabon in Australia while also<br />
retaining a handful of outlets.<br />
The Cinnabon bakery restaurant<br />
chain started in Seattle in 1985 and<br />
claims to have the world’s greatest<br />
cinnamon roll.<br />
Have some news? EMAIL BAKING@TMPC.COM.AU TO SHARE YOUR STORY.<br />
BAKING BUSINESS 5
IN THE<br />
MIX<br />
HOW TO<br />
TELL IF<br />
BAKING<br />
GLITTER IS<br />
EDIBLE<br />
DIETS SHOWN TO BE LACKING IN<br />
ESSENTIAL VITAMINS AND MINERALS<br />
The US Food and Drug<br />
Administration (FDA) has issued<br />
a guideline about how to check if<br />
decorative glitter is edible.<br />
According to the FDA, many<br />
decorative glitters and dust<br />
are sold under names such as<br />
luster dust, disco dust, twinkle<br />
dust, sparkle dust, highlighter,<br />
shimmer powder, pearl dust and<br />
petal dust. Of these, some are<br />
edible and produced specifically<br />
for use on foods and may be<br />
safely eaten, however, there are<br />
those that cannot be consumed.<br />
The simplest way you can<br />
determine whether the glitter<br />
is edible or not is to turn the<br />
packaging over and check for the<br />
list of ingredients, as companies<br />
are required by law to include<br />
a list of ingredients. If this is<br />
missing, the product isn’t edible.<br />
The FDA also noted common<br />
listed ingredients would include<br />
sugar, acacia, maltodextrin,<br />
cornstarch, and colour<br />
additives approved for food use,<br />
and the packaging would also<br />
state “edible” on the label.<br />
If the label says non-toxic or<br />
for decorative purposes, then<br />
the product should not be used<br />
on foods.<br />
6 BAKING BUSINESS<br />
New research has shown unless movements<br />
are made to make vegetables, fruits, nuts,<br />
seeds and pulses more readily available<br />
and affordable, serious micronutrient<br />
inadequacies will persist globally along with<br />
continued under-nutrition on the poorest<br />
regions of the world.<br />
The study, led by University of Illinois in<br />
conjunction with CSIRO, the International<br />
Food Policy Research Institute and others<br />
resulted in an analysis of the trajectory of<br />
diets across the globe from now until 2050<br />
has been published in Nature Sustainability.<br />
The research has shown worldwide our<br />
diets are lacking in the vitamins and<br />
minerals essential for proper growth and<br />
development, and widespread inadequacies<br />
in calcium, vitamin D, vitamin E and folate<br />
are likely to continue into the future.<br />
For some of the poorest countries in<br />
the world, the study projects continued<br />
inadequacies in iron, zinc, and vitamins A<br />
and K.<br />
The World Health Organisation estimates<br />
more than two billion people suffer<br />
from 'hidden hunger' or micronutrient<br />
deficiency. The effects of severe<br />
micronutrient deficiencies include stunting<br />
of growth, a weaker immune system and<br />
impaired intellectual development.<br />
However, the study found that while<br />
micronutrients are lacking, nearly all countries<br />
in the world have more than adequate<br />
carbohydrate and protein available.<br />
One of the study's authors, CSIRO Nutrition<br />
Systems scientist Dr Jessica Bogard, said<br />
the findings reinforced the importance of<br />
encouraging a shift from carbohydrate-rich<br />
staples to a more diverse diet worldwide.<br />
“Global food security is not just about<br />
providing adequate calories,” Dr Bogard said.<br />
“A person can consume too many calories<br />
but still be malnourished.”<br />
Not surprisingly, in Australia like many<br />
high-income countries, overconsumption<br />
is a concern, with diets above the<br />
recommended intake for alcohol, saturated<br />
fat and added sugar.<br />
A 2017 study by CSIRO found four out<br />
of five Australian adults were not eating<br />
enough fruit and vegetables in order to<br />
meet Australian Dietary Guidelines.<br />
The biggest factors affecting food and<br />
nutrition security in the future, according<br />
to this new research, are climate change,<br />
increasing incomes and evolving diets.<br />
“A change in the climate combined with a<br />
change in people's diets, as they begin to<br />
earn more, will ultimately impact on our<br />
agricultural systems and what gets grown<br />
where,” Dr Bogard explained.<br />
“Improving farm productivity and economic<br />
growth alone is not going to be enough to<br />
achieve nutritional security now and into<br />
the future; we must refocus our efforts on<br />
dietary quality rather than quantity."<br />
In all countries, including Australia, the<br />
authors recommend better aligning<br />
agriculture with nutritional needs by<br />
investing in the availability and affordability<br />
of nutrient-rich foods, including vegetables,<br />
fruits, pulses, nuts and seeds.<br />
In many developing countries this must<br />
also include a focus on nutritious animalsource<br />
foods. Complementary interventions<br />
throughout the food system such as reduced<br />
waste, and efforts to promote healthy food<br />
environments will also be needed.
SC00563AA
IN THE<br />
MIX<br />
FLOUR DUST GOES TO COURT<br />
A UK bakery company has been fined for safety<br />
breaches after its workers were exposed to flour dust.<br />
The Leeds Magistrates Court was told Coopland &<br />
Son employees suffered long-term exposure to flour<br />
dust, and some had developed medically-diagnosed<br />
occupational asthma as a result.<br />
However, despite flour dust being a known<br />
respiratory sensitiser and a cause of allergic<br />
rhinitis and occupational asthma, with “bakers’<br />
asthma” being one of the most common types<br />
of occupational asthma, an investigation by the<br />
Health and Safety Executive found there was no<br />
effective method of control to prevent the dust from<br />
becoming airborne or employees being exposed to<br />
breathing it in.<br />
Coopland & Son pleaded guilty to breaching Section<br />
2(1) of the Health and Safety at Work etc Act 1974<br />
and was fined £159,080 and ordered to pay £4594<br />
in costs.<br />
NYT LISTS FAVOURITE 2018<br />
BAKING COOKBOOKS<br />
When it’s time to<br />
increase efficiency<br />
and presentation<br />
KWIK LOK 086-200,<br />
a new standard in<br />
easy to use bag<br />
closing equipment.<br />
SC00432AF<br />
The New York Times has released its list of best <strong>Baking</strong> Cookbooks<br />
for 2018, with a focus on a return to simple baking rather than<br />
recipes for towering croquembouches.<br />
Headlining the list is Sister Pie: The Recipes and Stories of a<br />
Big-Hearted Bakery in Detroit by Lisa Ludwinski. The cookbook<br />
features 45 pie recipes ranging from blueberry plum balsamic,<br />
to toasted marshmallow butterscotch and malted lime, as well as<br />
detailed recipe for making the perfect pie crust.<br />
Also on the list is Donna Hay’s Modern <strong>Baking</strong>: Cakes, Cookies<br />
and Everything in Between, which boasts more than 250 recipes<br />
including caramel popcorn,<br />
salted almond and malt<br />
cookies and a blackberryelderflower<br />
pie.<br />
BEST BEFORE<br />
DATE<br />
For details on the KWIK LOK range of semi and<br />
automatic bag closing equipment contact:<br />
QLD VIC NSW<br />
0418 287 130 03 8581 9700 0418 287 130<br />
Rounding out the NYT top<br />
three is Food52 Genius<br />
Desserts: 100 Recipes That<br />
Will Change the Way You<br />
Bake, which is a collection of<br />
recipes compiled by Food52<br />
creative director Kristen<br />
Miglore. Between the pages<br />
are recipes for delicacies<br />
such as cacao e pepe<br />
shortbread and chef Einat<br />
Admony’s easy baklava.<br />
8 BAKING BUSINESS
IN THE<br />
MIX<br />
WHEAT’S WILD PAST COULD<br />
HOLD KEY TO BETTER BREAD<br />
An investigation into the genetic diversity of wild wheat by<br />
Murdoch University PhD student Yujuan Zhang and her supervisor<br />
Professor Wujun Ma has revealed some promising results for<br />
modern day bread.<br />
Prof Ma said the duo had been searching for characteristics that<br />
could improve modern day bread, such as a recently identified<br />
wheat grain gluten protein class.<br />
“This protein class was an exciting discovery, but as it has a low<br />
genetic diversity in modern bread wheat, it will be difficult to use in<br />
wheat breeding,” Prof Ma said.<br />
As part of their research, the researchers investigated the<br />
genetic origins of modern wheat and examined the genes of wild<br />
wheat (emmer) from Israel, which is the evolutionary ancestor of<br />
bread wheat.<br />
“It is not exactly the same. Wild wheat has two genomes instead<br />
of the three genomes found in modern day wheat, but the two<br />
types of wheat can still be crossed successfully through traditional<br />
breeding techniques,” Prof Ma said.<br />
“The interesting thing about wild wheat is that it has not been<br />
subjected to elective breeding through cultivation by farmers over<br />
many generations. This means it still has a wide genetic diversity<br />
that we can use for modern wheat improvement.”<br />
The research team not only discovered a wide range of genetic<br />
diversity for the gluten protein that causes so many complications<br />
for wheat allergy sufferers, but also an entirely new understanding<br />
of the properties of the gluten protein.<br />
“Until now, gluten proteins were only thought to be a source of<br />
nutrition for seed germination, but we discovered the new gluten<br />
protein also plays a role in anti-fungal infection,” Prof Ma said.<br />
“The genetic richness of wild wheat opens a huge range of<br />
opportunities for future improvements in modern wheat<br />
breeding, which will be particularly important to cope with new<br />
environmental conditions caused by climate change.”<br />
MV00639AA<br />
BAKING BUSINESS 9
MV00618AA<br />
10 BAKING BUSINESS
IN THE<br />
MIX<br />
WA’S RESOLUTION TO<br />
BIN THE PLASTIC BAG<br />
IN FULL FORCE<br />
The National Retail Association (NRA) has<br />
issued an urgent reminder to shoppers and<br />
retailers across Western Australia that the<br />
new year marked the beginning of the state’s<br />
resolution to bin the plastic bag.<br />
From January 1, <strong>2019</strong>, retailers throughout<br />
Western Australia are no longer be able to<br />
provide customers with lightweight plastic<br />
bags when shopping in their store.<br />
NRA Industry Policy manager David Stout<br />
said consumers across Western Australia<br />
need to be prepared for the change as they<br />
head to the shops in <strong>2019</strong>.<br />
“It’s vital West Australians are aware they<br />
will no longer be provided with lightweight<br />
plastic bags when they go shopping,” Mr<br />
Stout said.<br />
“The bag ban applies to all retailers operating<br />
in Western Australia regardless of size or type<br />
– ranging from newsagents to food outlets, to<br />
pharmacies and petrol stations.<br />
“Now Western Australia has permanently<br />
binned the lightweight plastic bag, shoppers<br />
need to make sure they have alternative<br />
options in place – such as reusable bags – to<br />
safeguard against any inconvenience.<br />
Mr Stout said that the NRA has partnered with<br />
the State Government to assist the sector to<br />
make a smooth transition ahead of the ban.<br />
“The NRA has visited thousands of retailers<br />
in all parts of the state during the past few<br />
months to ensure that retailers are as ready<br />
as possible,” he said.<br />
“Retailers who fail to comply with the new laws<br />
face substantial fines, not to mention severe<br />
disruptions to their business operations."<br />
The NRA will continue to assist retailers<br />
with any teething issues after the ban<br />
comes into effect.<br />
MV00660AA<br />
BAKING BUSINESS 11
SC00513AA<br />
12 BAKING BUSINESS
IN THE<br />
MIX<br />
LANTMÄNNEN UNIBAKE COMPLETES<br />
AUSTRALIAN BAKERY ACQUISITION<br />
IN<br />
SEASON<br />
The international bakery company<br />
Lantmännen Unibake has completed<br />
the acquisition of the Australian pastry<br />
manufacturer, Bakery Du Jour. The<br />
acquisition is a key step to expand<br />
Lantmännen Unibake’s global footprint.<br />
The acquisition, completed in January<br />
<strong>2019</strong>, will increase Lantmännen Unibake’s<br />
production capabilities and open key<br />
regional markets, where the bakery<br />
company aims for a stronger presence.<br />
Lantmännen Unibake CEO Werner<br />
Devinck said the acquisition of Bakery<br />
Du Jour signalled the company’s<br />
commitment towards the Australian<br />
bakery market.<br />
“Bakery Du Jour’s strong heritage in the<br />
Australian marketplace is an excellent<br />
platform for Lantmännen Unibake. We<br />
regard the acquisition as a baseline for<br />
further investments in the region,” he said.<br />
successfully been exporting pastry<br />
products to the Australian market. The<br />
acquisition of Bakery Du Jour now<br />
supports Lantmännen Unibake’s growth<br />
with locally produced products to<br />
better meet the needs of current and<br />
future customers.<br />
“Naturally, we have looked at how the<br />
new capacity of Bakery Du Jour fits<br />
into our global organisation and we see<br />
great potential to grow the business<br />
in the future. Further to this, we see<br />
opportunities in regards to reducing<br />
negative environmental effects by<br />
optimising the use of local resources in<br />
relevant markets,” Mr Devinck said.<br />
Bakery Du Jour was established by<br />
the Gaspar family more than 20 years<br />
ago. Today the bakery produces and<br />
distributes 100 million premium pastries<br />
each year to major Australian retailers<br />
and food service customers.<br />
Since 2006, Lantmännen Unibake has ABOVE: Werner Devinck<br />
+ DID YOU KNOW<br />
With hot cross buns hitting the shops just days after<br />
Christmas, consumer sales are showing it's a popular<br />
– if controversial – move. While the <strong>2019</strong> figures are<br />
still to come in, in January 2018 Coles alone sold<br />
2.5 million hot cross buns across Australia.<br />
Avocado<br />
Apple<br />
Blackberries<br />
Banana<br />
Cumquat<br />
Custard<br />
apple<br />
Feijoa<br />
Fig<br />
Grapfruit<br />
Grapes<br />
Guava<br />
Honeydew<br />
Kiwi fruit<br />
Lemon<br />
Lime<br />
Mandarin<br />
Mango<br />
Mangosteen<br />
Nashi<br />
Orange<br />
Papaya<br />
Passionfruit<br />
Peach<br />
Pear<br />
Persimmon<br />
Plum<br />
Pomegranate<br />
Prickly pear<br />
Quince<br />
Rambutan<br />
Raspberries<br />
Rhubarb<br />
Rockmelon<br />
Strawberries<br />
Tamarillo<br />
Artichoke<br />
Asian greens<br />
Avocado<br />
Beans<br />
Beetroot<br />
Broccoli<br />
Brussel<br />
sprouts<br />
Cabbage<br />
Capsicum<br />
Carrot<br />
Cauliflower<br />
Celery<br />
Choko<br />
Corn<br />
Cucumber<br />
Daikon<br />
Eggplant<br />
Fennel<br />
Leek<br />
Lettuce<br />
Mushrooms<br />
Okra<br />
Onion<br />
Spring onion<br />
Parsnip<br />
Peas<br />
Potato<br />
Pumpkin<br />
Radish<br />
Shallot<br />
Silverbeet<br />
Spinach<br />
Squash<br />
Swede<br />
Sweet<br />
potato<br />
Tomato<br />
Turnip<br />
Watercress<br />
Witlof<br />
Zucchini<br />
SPOTLIGHT ON: FEIJOA<br />
The feijoa is a small, evergreen<br />
tree that hails from Brazil. In<br />
spring the tree produces pink<br />
flowers that are followed<br />
by egg-sized green fruit,<br />
which drop to the ground<br />
when ripe.<br />
As part of the myrtle<br />
family, which includes<br />
fragrant plants such as<br />
eucalyptus, allspice, guavas<br />
and cloves, the sweet flavour<br />
of feijoa has been likened to a mix<br />
of strawberries, pineapple and guavas<br />
with undertones of quince, lemon and mint. High<br />
in vitamin C, minerals, fibre and antioxidants, one<br />
feijoa is estimated to provide one-quarter of your<br />
daily fibre needs.<br />
BAKING BUSINESS 13
14 BAKING BUSINESS
HAND<br />
PICKED<br />
A TALE OF<br />
FLOUR<br />
AND<br />
CHOC_<br />
OLATE//<br />
WORDS KYLIE TRIGGELL | IMAGES ANDY GRAVES<br />
In 2012 Kylie and Lachlan Scott opened the<br />
doors to their bakery, Flour and Chocolate.<br />
Since then, the business has gone on to achieve<br />
cult status in Brisbane however, it was just the<br />
start for the dynamic duo with a second bakery<br />
opening to great fanfare in January.<br />
BAKING BUSINESS 15
HAND<br />
PICKED<br />
You could argue it’s the phone call you never really expect to get,<br />
however, when Kylie Scott answered her phone with “I wake up<br />
with Today” and received a $20,000 windfall from the TV program<br />
in the process, it helped to dramatically change both her and her<br />
husband Lachlan’s lives.<br />
Thanks to that unexpected cash injection the Brisbane-based<br />
business owners were able to put the wheels in motion to realise a<br />
long-held dream of owning their own bakery. In 2012 they signed a<br />
lease on a small bakery space in Morningside and began the long<br />
haul towards creating a baking institution in the river city.<br />
Those early days were long for the Scotts, who manned the<br />
business alone for the first five months. Kylie would wake their<br />
two small children at 5am to begin the morning commute to join<br />
Lachlan at the store ahead of the doors opening at 6.30am, after<br />
which they’d toil together before closing for the day at 4pm. This<br />
routine was repeated seven-days-a-week until, eventually, the<br />
workload caught up with them.<br />
As a result, more team members joined the Flour and Chocolate<br />
family, trading was cut back to five days and an earlier closing time<br />
was implemented.<br />
Now, seven years later, the duo has achieved what they set out to<br />
do. Flour and Chocolate has become a household name in Brisbane<br />
A LOT OF OUR PRODUCTS ARE THE<br />
RESULT OF SOMEONE COMING IN AND<br />
HASSLING US...<br />
and, in January this year they opened the doors to a second Flour<br />
and Chocolate bakery at Northgate on Brisbane’s north side to<br />
great excitement.<br />
Lachlan explains there were a number of reasons behind the<br />
decision to expand the business, not least being a lack of space at<br />
the original store.<br />
“We’re really tight for space at Morningside. We’ve got 90sq m and<br />
more than 21 staff in there and it’s incredibly tight," he says.<br />
“That’s also why we created days of the week for products at the<br />
Morningside store; we just couldn’t physically do all those products<br />
every day. There’s no space. We’d have customers say ‘I want<br />
doughnuts or I want bagels’ and I’d say 'OK, but we can only do<br />
them once or twice a week, or bagels on Fridays'.<br />
16 BAKING BUSINESS
“Whereas over here we’ve got a bit of freedom to play<br />
with different products and come up with new ideas.”<br />
It's this willingness to play and experiement with new<br />
creations that Lachlan credits with putting Flour and<br />
Chocolate on the culinary map.<br />
Following a passing comment from Kylie’s aunt about<br />
the rising popularity of the croissant and doughnut<br />
hybrid, the cronut, in New York City, Lachlan and his<br />
team decided to try their hand at creating their own<br />
version of the delicacy. And while Lachlan puts the<br />
success of their own cronut recipe down to baking<br />
experience, what he never imagined was just how<br />
popular the small baked good would become.<br />
The delicacy went viral from almost the first day it was on<br />
sale and the rest, as they say, is history.<br />
“We were really caught off guard, to be honest. When<br />
we first started at Morningside it was more about<br />
creating the products we loved doing but also listening<br />
to our customers and their requests,” Lachlan says.<br />
“When we started selling cronuts – we don’t call<br />
them that. We call them doughnuts – we just got<br />
slammed. It was crazy. I think we ate a lot of those<br />
little baby round things and they really did help us<br />
along in business and helped us get the reputation<br />
because at the time we were one of the only bakeries<br />
that were doing them.”<br />
The cronut may have helped put Flour and Chocolate<br />
on the map, but these days each of the products<br />
lining the shelves have their staunch fans. Walking<br />
into the Northgate Flour and Chocolate store,<br />
alongside the cronuts you’d also find firm crowd<br />
favourites such as sourdoughs, a full range of pastries<br />
and croissants as well as crowd-pleasers such as<br />
brownies and cakes.<br />
However, Lachlan says it’s the opportunity to<br />
develop and expand on the sit-down dessert options<br />
as well as freshly made sandwiches that has he and<br />
his Northgate team really firing up at the moment,<br />
as the inclusion of a sit-down coffee option at the<br />
new store has resulted in consumer demands for an<br />
entirely different range of products.<br />
“At Morningside we just had take-away coffees, which<br />
were easy to pair with the range we had there. So<br />
I think<br />
that’s why<br />
we have<br />
such great<br />
croissants.<br />
I’m always<br />
eating them.<br />
There’s<br />
nothing<br />
better in the<br />
world in<br />
my mind.<br />
But another<br />
favourite is<br />
our danishes.<br />
They<br />
are just<br />
delicious.<br />
BAKING BUSINESS 17
HAND<br />
PICKED<br />
what we’re finding is with the sit-down coffees at Northgate our<br />
customers are ordering completely different products. For us it’s a<br />
new experience and we’ve already had to alter what we make and<br />
how many of each thing we make,” Lachlan says.<br />
“We’re looking at including more dessert-style things now, and<br />
we’re also starting up sandwiches. I’ve got a chef coming on<br />
board and we’ll make everything from scratch from the bread<br />
all the way through. With us doing this from start to finish we<br />
can be comparable to other places in the area cost-wise, but the<br />
sandwiches we will produce will be that much better again.”<br />
It’s this foresight, along with taking on board customer input that<br />
helps to keep the Flour and Chocolate product line fresh and in line<br />
with what the public wants.<br />
“A lot of our products are the result of someone coming in and<br />
hassling us, saying ‘oh come on, just make it!’ So that’s essentially<br />
where we start an idea,” Lachlan laughs.<br />
“Not all customer requests get popular, but we try to see if<br />
there is a market for a product. Here we know there’s a lot of<br />
interest in sandwiches and things like that, so that’s something<br />
we really want to get into.”<br />
When asked what he personally favoured from the Flour and<br />
Chocolate menu, Lachlan admitted he found it hard to go past a<br />
traditional butter croissant.<br />
“I think that’s why we have such great croissants. I’m always eating<br />
them. There’s nothing better in the world in my mind. But another<br />
favourite is our danishes. They are just delicious,” he says.<br />
Naturally, at this time of year the conversation turns to plans for<br />
the future, and Lachlan already has a few new goals on the horizon,<br />
beginning with getting the Northgate Flour and Chocolate store<br />
flowing like clockwork in its business operations. Following that,<br />
city-wide domination is a potential target.<br />
“We really want to get the point where if someone wants a particular<br />
baked item, the first thing they think about is us,” Lachlan says.<br />
“We still see this as a first chapter for us. For now we’ll really focus<br />
on getting this new business stable and building the team up. Then<br />
we may look at opening another store on a different side of town,<br />
as we really want to cover Brisbane eventually. It’s a fantasy, but it’s<br />
something we’re working really hard at to achieve.<br />
Until then, Flour and Chocolate will focus their attention a bit<br />
closer to home.<br />
“We want to be community-based and, if people want to catch up<br />
with their friends they can bring them here” Lachlan says.<br />
“We just want to make it a really homely and pleasant space.”<br />
SC00532AB<br />
18 BAKING BUSINESS
BAKING BUSINESS 19<br />
SC00505AD
SHOP TALK<br />
CRIMINAL RECORD CHECKS<br />
AND DISCRIMINATION<br />
Many potential employees will have a criminal record of some description.<br />
Under what circumstances can an employer<br />
take into account an employee’s criminal<br />
record in deciding on whether to hire or<br />
not? What happens if you discriminate<br />
based on whether the prospective<br />
employee has a criminal record?<br />
The Australian Human Rights Commission<br />
Regulations 1989 (Cth) list the following<br />
grounds of discrimination:<br />
(i)<br />
(ii)<br />
age; or<br />
medical record; or<br />
(iii) criminal record; or<br />
(iv) impairment; or<br />
(v)<br />
marital or relationship status; or<br />
(vi) mental, intellectual or psychiatric<br />
disability; or<br />
(vii) nationality; or<br />
(viii) physical disability; or<br />
(ix) sexual orientation; or<br />
(x)<br />
trade union activity.<br />
In a recent case, a company withdrew an<br />
offer of employment when it discovered<br />
the potential employee's criminal record.<br />
The Australian Human Rights Commission<br />
directed that the company pay her $2500<br />
compensation and to revise its recruitment<br />
and HR practices after the AHRC found it<br />
discriminated against her.<br />
The candidate applied in September 2016<br />
for a mobile speed camera role that the<br />
company had advertised on Seek. The<br />
company interviewed her and then offered<br />
her the job, subject to a criminal record<br />
check and a medical assessment. The<br />
potential employee told the company that<br />
a National Police Check would probably<br />
yield a record of offences and requested<br />
that it complete that process first before<br />
requiring the medical assessment, the next<br />
step in the recruitment process.<br />
The potential employee anticipated a<br />
response from the company the following<br />
week and, when it did not arrive, she made<br />
repeated attempts to contact the company<br />
about the progress of her application. It<br />
was not until mid-October that she found<br />
out via telephone that it would not proceed<br />
because of her criminal record. She was<br />
told that the company was to withdraw<br />
her offer of employment as companies<br />
it worked with were strict about issuing<br />
licences to people with a criminal history.<br />
The applicant had been convicted of assault<br />
occasioning actual bodily harm in November<br />
2004, when she was 19, and possessing<br />
marijuana in May 2007, when she was 22.<br />
The company argued that it did not<br />
proceed with engaging the applicant<br />
because of her unsatisfactory police check.<br />
It was not discriminatory because the<br />
applicant was unable to fulfil the inherent<br />
requirements of the position, that being a<br />
clean criminal record.<br />
The Commission accepted that the<br />
company had a contract with the NSW<br />
roads department (RMS) that required it to<br />
screen candidates for their criminal record.<br />
The Commission held that "a general<br />
standard of trustworthiness and good<br />
conduct" is an inherent requirement of<br />
the job. The Commission said in response<br />
to the company’s submission that the role<br />
requires that its occupant can "handle<br />
potentially highly volatile situations"<br />
involving members of the public who<br />
initiate "unwelcome interactions" such as<br />
spitting on the officer or their vehicle, an<br />
inherent requirement was to "be able to<br />
respond calmly and professionally in hostile<br />
or potentially volatile situations".<br />
The company also submitted that the RMS<br />
would not accept the candidate as a fit and<br />
proper person because she would have<br />
access to the organisation's proprietary<br />
information. The Commission accepted that<br />
proper handling of proprietary information<br />
was an inherent requirement of the job.<br />
The Commission said the convictions did<br />
not make the candidate untrustworthy<br />
in 2016. There was not a "sufficiently<br />
tight correlation" between the inherent<br />
requirements of trustworthiness and<br />
good character and the company's<br />
act of excluding her because of her<br />
criminal record, nor was there a close<br />
enough link with the requirement to act<br />
calmly and professionally in hostile or<br />
volatile situations, or to properly handle<br />
proprietary information.<br />
The Commission said the candidate had<br />
no obligation to disclose information<br />
beyond her disclosure of her criminal<br />
record and offering her willingness<br />
to discuss it. Without contacting<br />
the candidate and ascertaining the<br />
circumstances of the offence and any<br />
rehabilitation during the past 12 years, the<br />
company "did not have the information<br />
necessary to undertake a sufficiently<br />
comprehensive and individualised<br />
assessment" – a process that is "usually a<br />
necessary step" in determining whether a<br />
person can fulfil inherent requirements of<br />
a particular job.<br />
LESSON FOR EMPLOYERS<br />
A criminal record will be an important<br />
factor to the extent that the prospective<br />
employee cannot meet the inherent<br />
requirements of the job. So, in a retail<br />
situation, a conviction for theft may mean<br />
a role in cash handling is not appropriate.<br />
A potential driver may not be appropriate<br />
with a criminal history<br />
of breaking the traffic<br />
laws. There has to be<br />
a correlation between<br />
the conviction and an<br />
important part of the<br />
job for the criminal<br />
history to be relevant<br />
in making the<br />
decision to hire<br />
an employee.<br />
BY ANTON DUC II Barrister at State Chambers, NSW and advisor to the <strong>Baking</strong> Association of Australia<br />
20 BAKING BUSINESS
SC00604AA
SC00513AD<br />
22 BAKING BUSINESS
SHOP TALK<br />
FIVE MISTAKES EVERY<br />
BUSINESS MAKES WITHOUT<br />
REALISING IT<br />
Many business owners often ask themselves how much faster they may have been able to<br />
achieve their success if they had only been better prepared and more aware of the mistakes they<br />
were making without realising.<br />
In this article, we highlight (in no particular<br />
order) our top five mistakes that your<br />
business could already be making and the<br />
steps you can take to avoid them.<br />
1. FAILING TO PLAN<br />
Some smart Alec once came up with a<br />
little ditty that goes along the lines of “fail<br />
to plan and you plan to fail.” While we have<br />
no idea where this little gem of wisdom<br />
originated, it does (as these things so often<br />
prove) have a certain logical ring of truth<br />
about it.<br />
While it can be quite exhilarating for you<br />
as a business owner to experience early<br />
successes and to see cash flowing into<br />
your bank account, there is plenty that can<br />
go wrong. Investing some time in seeking<br />
helpful advice and formulating a business<br />
plan or at least an outline strategy will help<br />
you to avoid losing your way. This often<br />
happens when the business landscape<br />
changes or business owners come up<br />
against unanticipated problems.<br />
2. UNDERFUNDING THE BUSINESS<br />
Even for businesses that have<br />
invested time and effort into planning,<br />
underfunding – or undercapitalisation as<br />
it is also known – can creep up on them.<br />
This often happens to newer businesses<br />
that are experiencing a surge in sales<br />
and everything is looking rosy. That is<br />
until they attempt to ‘ramp up’ inventory,<br />
manufacturing, or the resources they need<br />
to provide their services to an expanding<br />
customer base.<br />
It is at this point that the cash coming into<br />
the business is then unable to keep pace<br />
with the investment needed to keep the<br />
supply chain flowing. Borrowing money<br />
from banks and investors takes time to<br />
organise and the interest rates that such<br />
funds bring with them have an uncanny<br />
habit of knocking the stuffing out of your<br />
previously healthy profit margins.<br />
By making sure that you follow our next tip<br />
about scalability, you will also ensure that<br />
you have a tighter and better-informed<br />
handle on the funding of your business.<br />
3. FAILING TO UNDERSTAND THE<br />
PRINCIPLE OF SCALABILITY<br />
The very real knock-on effect of messing<br />
up on numbers one and two is that your<br />
business will either flounder through lack<br />
of planning or become starved of cash<br />
through expanding quicker than you are<br />
able to fund that growth.<br />
This leads directly to problem number<br />
three, which is a lack of scalability. From<br />
having the manpower and funds to the<br />
technology and systems that can grow<br />
with your business, they are all major<br />
considerations of scalability.<br />
In some ways, there is a very real danger<br />
of your business becoming a victim of its<br />
own success and this often happens in the<br />
absence of scalability. Through planning<br />
for and scaling growth in a controlled way,<br />
your business can ensure that capital,<br />
resources, and technologies are able to<br />
keep pace with the business and expand<br />
with it as it grows.<br />
4. IGNORING THE COMPETITION<br />
Whether you have chosen to make it your<br />
business to discover everything you can<br />
about your competitor’s businesses or not,<br />
you can be assured of one thing; they are<br />
already making it their business to know all<br />
about yours.<br />
It is surprising just how many business<br />
owners get their heads down and bury<br />
themselves so deeply in their own<br />
businesses that they fail to seize the<br />
opportunities available through learning<br />
from the competition.<br />
By putting yourself in their shoes, you<br />
will not only be able to see how the<br />
competition views your business but you<br />
are also highly likely to see it in a new and<br />
fresh way too.<br />
5. FAILING TO MOVE FORWARD<br />
Moving forward in business, planning,<br />
improving on your competition, and<br />
sustaining scalable growth are all<br />
important factors, however, in many<br />
cases, the total reverse can happen. Even<br />
in today’s fast-paced business world,<br />
there are business owners who believe<br />
they can operate on the traditional Mom<br />
and Pop principle.<br />
The sometimes harsh reality is that there<br />
are really only two types of<br />
businesses; those that are<br />
growing and those that<br />
are shrinking.<br />
There is no room for<br />
standing still in business<br />
and if you don’t seize the<br />
opportunities you can<br />
rest assured that your<br />
competitors will.<br />
BY FRED WILSON<br />
II SEO expert, clickthrough.co.nz<br />
BAKING BUSINESS 23
SHOP TALK<br />
Five<br />
minutes<br />
with...<br />
CRAIG NEALE<br />
DIRECTING MANAGER, WHOLEGRAIN MILLING<br />
Craig Neale has a unique perspective as both a farmer and supplier to the baking<br />
industry. Here, he shares his insights on how the current drought has affected farming,<br />
flourmills and bakers.<br />
TELL US A BIT ABOUT YOURSELF.<br />
I grew up in the farming district of<br />
Naracoorte in South Australia. It was<br />
a no-frills childhood. My time was<br />
divided between the local bushland and<br />
helping my parents with the countless<br />
chores that come with rural life. With<br />
my mother milling her own flour in that<br />
old farmhouse and dad’s passion for<br />
farming I think, for me, the die was cast<br />
relatively early. I have always had a keen<br />
interest in innovation and challenging the<br />
market place. Professionally, I’ve always<br />
tried to foster an attitude of continual<br />
improvement in everything we do here at<br />
Wholegrain Milling.<br />
IN WHAT WAYS HAS THE DROUGHT<br />
AFFECTED FARMING, THE FLOUR<br />
INDUSTRY AND, FINALLY, BAKERS AND<br />
CONSUMERS?<br />
You don’t have to go far here to see<br />
the effects this drought is having on<br />
individual farming communities and<br />
agriculture in a wider sense. It’s an<br />
extremely challenging time for us all and<br />
the reduced yields and resulting high<br />
commodity prices are being felt by all<br />
stakeholders in the industry. You can only<br />
focus on your own processes and hope to<br />
come out of it stronger, but at no point<br />
has it weakened my resolve.<br />
WHAT ARE SOME OF THE BIGGEST<br />
CHANGES YOU’VE WITNESSED IN<br />
FARMING AND THE FLOUR INDUSTRY<br />
SINCE YOUR CAREER BEGAN?<br />
The ever-increasing use of chemical and<br />
I GET A LOT OF PLEASURE OUT OF PHYSICAL WORK,<br />
AND IT’S IMPORTANT TO ME TO KEEP CONNECTED<br />
WITH THE PROCESS.<br />
synthetic fertilisers in intensive farming<br />
practises.<br />
This makes us more determined to push<br />
the organic and sustainable systems in<br />
creating ethical products.<br />
WHAT’S A TYPICAL DAY FOR YOU?<br />
Rising early; this is the best time for<br />
innovative thought.<br />
I like to be part of the start-up of<br />
the mills every morning. Despite the<br />
increasing amount of lab testing we do<br />
onsite, the sensory analysis of the flour<br />
at the start of each run, the feel, look<br />
and aroma, that’s still the most satisfying<br />
part of my day. My time is equally split<br />
between the mill and the office. I get a<br />
lot of pleasure out of physical work, and<br />
it’s important to me to keep connected<br />
with the process.<br />
WHAT DO YOU LOVE MOST ABOUT<br />
YOUR JOB?<br />
Our team’s ethics and values in what we<br />
do really make Wholegrain Milling an<br />
inspiring place to come to work each day.<br />
I enjoy the challenges of the industry,<br />
even when it is tough, as it inspires<br />
innovative practises and a constant need<br />
to evolve as a business.<br />
WHAT’S SOMETHING MOST PEOPLE<br />
DON’T KNOW ABOUT YOU?<br />
I have a fear of failure and as a result am<br />
always looking to the future to try and be a<br />
step ahead of the game.<br />
WHAT HAVE BEEN SOME OF YOUR<br />
CAREER HIGHLIGHTS?<br />
Pioneering organic stoneground flours.<br />
The introduction of the sustainable range<br />
of flours with the creation of ASP certified<br />
farming systems.<br />
WHAT DO YOU ENJOYING DOING IN<br />
YOUR SPARE TIME?<br />
Exercising, I find this offers valuable<br />
mental stimulation.<br />
WHAT ARE YOU LOOKING FORWARD TO<br />
IN <strong>2019</strong>?<br />
Accomplishing targets and goals both<br />
personally and professionally while<br />
continuing to gain the respect of my peers.<br />
24 BAKING BUSINESS
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Bakers Bear Warnertown, SA is now<br />
Max Bakery Strathdale, VIC is now<br />
Lavington Hot Bake Lavington, NSW is now<br />
Linke’s Bakery Barossa Valley, SA is now<br />
Blue Edge Bakery Bicheno, TAS is now<br />
Pinnaroo Bakery Café, SA is now<br />
CC’s Bakehouse Toowoomba, Qld is now<br />
Walkers Donuts Harbourside, NSW is now<br />
Stewarts Bakery Ballarat, VIC is now<br />
Top of the Ridge Bakery and Pie shop is now<br />
Camperdown Bakery, Camperdown, VIC is now<br />
Helenic Bakery <strong>Mar</strong>rickville NSW is now<br />
Homestyle Bakery Mt. Gambier SA is now<br />
Vaccari’s Bakery Griffith, NSW is now<br />
South Plympton Bakehouse South Plympton, SA is now<br />
Suffolk Park Bakery Suffolk Park, QLD is now<br />
The Great Australian Bakehouse, Pakenham VIC<br />
Ferguson Plarre Bakehouse Melbourne & Victoria are all<br />
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Pinjarra Bakeries Pinjarra, Waroona & Maddington, WA are<br />
Lobethal Bakery Stirling & Balhannah, SA is now<br />
Elizabeth Town Bakery Café Elizabeth Town, TAS is now<br />
Rods Bakery Lara, VIC is now<br />
That’s-A -Lotta Donuts Somerton, VIC is now<br />
Forster Bakehouse Forster, NSW is now<br />
Waikerie Bakery Waikerie, SA is now<br />
Phillip Island Bakery Phillip Island, VIC now<br />
Gumdale Bakery Wakerley, QLD is now<br />
Karumba Bakery Karumba, QLD is now<br />
Wes’s Walkabout Café Wagga Wagga, NSW is now<br />
Routely’s Bakeries in the Geelong area, VIC are all<br />
Paul the Pieman Bakery Inverloch, VIC is now<br />
Woori Yallock Bakery Woori Yallock, VIC is now<br />
Bourkies Bakehouse Woodend, VIC is now<br />
Grant’s Pies and Cakes Mt Isa, QLD is now<br />
Banjo’s Bakery Cafes, TAS and mainland are<br />
Mick’s Bakehouse Sydney Show Stand 2008/<br />
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Lawley’s Bakery Cafes in Perth WA are now<br />
4 Seasons Bakery Kelmscott, WA is now<br />
Proserpine Pies Proserpine, QLD is now<br />
Halls Gap Bakery Halls Gap, VIC is now<br />
Atherton Bakery Atherton, QLD is now<br />
Commercial Club, Albury NSW is now<br />
Dave’s Bakehouse Kyogle, NSW is now<br />
Orange Spot Bakery Glenelg, SA is now<br />
Holbrook Bakery Holbrook, NSW is now<br />
Heiner’s Bakery Myrtleford, VIC is now<br />
Morrall’s Bakery Bourke, NSW is now<br />
Foxy’s Bakery Stanthorpe, QLD is now<br />
Milawa Bakery Milawa, VIC is now<br />
Glenorie Bakery Sydney, NSW is now<br />
Breadd Hobart outlets, TAS are all<br />
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BAKING BUSINESS 25<br />
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THE BEST MONTH TO SET<br />
NEW YEAR’S RESOLUTIONS?<br />
DEFINITELY FEBRUARY<br />
January’s the logical month to make New Year’s Resolutions: new year, new you. Right? Donna<br />
Sisinni reckons <strong>Feb</strong>ruary’s the best time for getting realistic, however. As ‘being realistic’ is what<br />
usually bring results.<br />
We’ve all been there. January sees us<br />
filled with inspiration to be better and do<br />
better! So we make New Year’s Resolutions<br />
about how we’ll improve our personal lives,<br />
and set intentions for how we’ll grow and<br />
strengthen our businesses.<br />
But then the year gets into full swing and all<br />
those good intentions fall away as we juggle<br />
competing priorities while ensuring our<br />
clients remain happy.<br />
That’s why I think <strong>Feb</strong>ruary is a great time<br />
to tackle our New Year’s Resolutions in a<br />
practical way. Rather than simply kissing<br />
goodbye to our January intentions, try<br />
reactivating them in <strong>Feb</strong>ruary by doing<br />
these three simple things:<br />
1. TRANSFORM YOUR NEW YEAR’S<br />
RESOLUTIONS INTO GOALS<br />
We tend to think big when making<br />
resolutions and this, unfortunately, is often<br />
the very reason we fail at keeping them.<br />
Our minds can’t deal with the overwhelm<br />
of our grandiose plans. So the key really is<br />
to break your resolutions down into small,<br />
actionable goals.<br />
To help you do this, use the SMART goals<br />
principle:<br />
Specific: clearly define your goal. Ask<br />
yourself what, why, who, where and which<br />
questions. Answer these questions in as<br />
much detail as possible because doing so<br />
will help give form to each goal.<br />
Measurable: determine how you’ll know<br />
if you’re making progress or have fulfilled<br />
your goal. What is the proof you’ll need<br />
at each stage? You can then either lift<br />
your game or pat yourself on the back<br />
depending on your progress.<br />
OUR MINDS CAN’T DEAL WITH THE OVERWHELM OF<br />
OUR GRANDIOSE PLANS.<br />
Achievable: ensure you’re being realistic.<br />
Of course, it’s great to shoot for the stars<br />
but your goals must be based on your<br />
capabilities, time and finances. Otherwise,<br />
you’ll struggle to achieve what you hoped<br />
to and will quickly become disheartened.<br />
Relevant: keep your resolutions uppermost<br />
in your mind, and consider whether the<br />
goal in question will actually get you<br />
closer to where you want to be. That is,<br />
do your goals directly relate back to your<br />
resolutions?<br />
Time-based: establish a timeline for your<br />
goals. Start by dissecting your goals into<br />
smaller, actionable steps and then set<br />
timeframes for each step. Decide what<br />
you’ll accomplish today, next week, next<br />
month and so on.<br />
2. DON’T LET YOUR NEW YEAR’S<br />
RESOLUTIONS (AND GOALS) OUT OF<br />
YOUR SIGHT<br />
To keep you on track, place your resolutions<br />
somewhere prominent. This will ensure you<br />
don’t forget your long-term plans when life<br />
gets hectic in the short term.<br />
Similarly, set aside specific times or<br />
days dedicated solely to doing the work<br />
that’ll move you closer to your end goals.<br />
This aids in maintaining momentum.<br />
It’ll further give you the space needed<br />
to achieve the things you want to and<br />
in turn, you’re more likely to remain<br />
committed to the process.<br />
Also, plan to periodically review your goals<br />
(and set yourself a reminder for this). You<br />
may find you need to rework some goals<br />
based on the progress you’ve made but,<br />
more importantly, it will help you keep<br />
moving forward.<br />
3. YOU’RE NOT SUPER(WO)MAN<br />
The quickest way to ensure you don’t<br />
achieve your goals (and fulfil your<br />
resolutions) is to try to achieve them all<br />
immediately. So pick out the goal or goals<br />
most important to you, and devote your<br />
efforts to working through those.<br />
Remember your resolutions and goals<br />
are important, otherwise, you wouldn’t<br />
have made them. So continue to work on<br />
them even when you don’t feel you have<br />
the time. The sense of satisfaction you’ll<br />
gain from your efforts (and results) will be<br />
invaluable will provide<br />
the momentum you<br />
need to keep going<br />
all year.<br />
Finally, don’t<br />
forget to celebrate<br />
your achievements<br />
with that glass of<br />
red – you’ll have<br />
earned it!<br />
BY DONNA SISINNI<br />
II Director, Sisira<br />
BAKING BUSINESS 27
ON THE<br />
MAP<br />
MADE IN<br />
MULLUM//<br />
Known as the ‘biggest little town in Australia’, the township of<br />
Mullumbimby is famous for its laid-back vibe and community spirit.<br />
Here, this hub of counter-culture boasts a handful of local providors<br />
whose focus on fresh ingredients and artisan techniques have made<br />
them famous in the Byron Shire and beyond.<br />
WORDS NADIA HOWLAND<br />
Located at the foot of Mount<br />
Chincogan beside the Brunswick River,<br />
Mullum, as it’s affectionately known<br />
by the locals, is a short 24-minute<br />
drive north of Byron Bay. The eclectic<br />
township is laid out in a grid, making<br />
the streets easy to navigate and<br />
bicycle friendly. Burringbar Street,<br />
Dalley Street, and surrounding side<br />
streets are lined with a unique range of<br />
shops and eateries, including artisan<br />
bread shops, organic patisseries and<br />
everything in between.<br />
28 BAKING BUSINESS
BAKING BUSINESS 29
ON THE<br />
MAP<br />
1<br />
2<br />
1<br />
REBELLYOUS<br />
CAKE CO<br />
OUR<br />
PICK:<br />
‘Naked’<br />
cake<br />
with fresh<br />
blooms<br />
and ripe<br />
figs<br />
Cake artist Rebel Taylor has been creating<br />
one-of-a-kind wedding and celebration<br />
cakes in Mullumbimby since 2010. Each<br />
cake from the Rebellyous kitchen is baked<br />
from scratch, handcrafted and styled<br />
onsite. Rebel has a flair for working with<br />
fresh flowers and produce, creating<br />
stunning results. Her designs range from<br />
gorgeously rustic ‘naked’ cakes adorned<br />
with figs and blooms to intricate multitiered<br />
gold-leaf creations. Rebellyous Cake Co’s creations<br />
have been featured in the likes of Cosmopolitan Bride, Hello<br />
May and White Magazine, proving the widespread appeal of<br />
Rebel’s delicious designs.<br />
1<br />
1<br />
2<br />
2<br />
SCRATCH<br />
PATISSERIE<br />
A desire to bake traditionally “from<br />
scratch” using organic and local produce<br />
led owners Greg and Angie to start<br />
Scratch Patisserie in 2010. Since then, the<br />
business has grown from its beginnings<br />
at the Byron and Mullumbimby Farmers<br />
<strong>Mar</strong>kets to its own shop in Mullumbimby,<br />
OUR<br />
PICK:<br />
Almond<br />
croissant<br />
where locals flock to sample the range of specialty cakes,<br />
tarts and pastries. The Scratch Patisserie team includes<br />
skilled traditional bakers, pastry chefs and cheery front of<br />
house staff.<br />
30 BAKING BUSINESS
TOTAL<br />
BAKERY<br />
SOLUTIONS<br />
CALL US<br />
Free Phone: 1300 268 798<br />
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ON THE<br />
MAP<br />
5<br />
3 4<br />
3<br />
UNCLE<br />
TOM’S PIES<br />
4<br />
ALMOND<br />
ROAD<br />
Surfers, truckies, tradies, holiday makers,<br />
Mullumbimbians and the people of Byron Shire<br />
have been flocking to Uncle Tom’s for a pie for<br />
generations. Tom McLean started making pies<br />
with local produce in the early 1930s, and later<br />
selling them from its home at the Gateway to<br />
Mullumbimby, and since then it’s been a local<br />
favourite. Fresh local produce is the secret to<br />
OUR<br />
PICK:<br />
Beef<br />
Stroganoff<br />
pie<br />
Uncle Tom’s pies, which are made on the premises and sold fresh<br />
daily. While the region continues to grow, the spirit of the Byron<br />
Shire area and the memories of the millions of customers over<br />
the decades continue to live on at Uncle Tom’s.<br />
Operating since 2015, Almond Road is one of<br />
Mullum’s big success stories. Started by Jose<br />
Aez, the bakery produces a mouth-watering<br />
range of high-quality organic and glutenfree<br />
artisanal breads and pastries, which are<br />
wholesaled to retailers throughout Byron<br />
Bay Shire and as far as Brisbane, Sydney and<br />
Melbourne. Using only natural ingredients<br />
and keeping their products free from<br />
OUR<br />
PICK:<br />
Organic<br />
glutenfree<br />
paleo<br />
bread<br />
preservatives, Almond Road’s paleo breads are particularly<br />
sought after. Customers can also buy direct from Almond<br />
Road’s premises, making it a favourite among locals.<br />
32 BAKING BUSINESS
ON THE<br />
MAP<br />
5<br />
MULLUMBIMBY<br />
BAKERY<br />
5<br />
Mullumbimby Bakery is the sort of bakery you love both<br />
as a child and as an adult. The locally-owned bakery is<br />
a morning tea and lunch hotspot for Mullum locals, as<br />
well as being a popular stop for tourists. The bakery<br />
produces an assortment of fresh bread, rolls, pies and<br />
sausage rolls, as well as sweet temptations such as<br />
cakes, vanilla slices, lamingtons, fruit flans and loads<br />
OUR<br />
PICK:<br />
Vanilla<br />
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BAKING BUSINESS 33
34 BAKING BUSINESS<br />
SPOTLIGHT<br />
ON
A GOOD<br />
KIND OF<br />
WEIRD//<br />
<strong>Baking</strong> Business takes<br />
a look into the rise<br />
of vegan baking<br />
through the lens of a<br />
bunch of Weirdoughs.<br />
WORDS NICHOLA DAVIES<br />
BAKING BUSINESS 35
SPOTLIGHT<br />
ON<br />
For traditional bakers, it may seem like sacrilege to forgo seemingly<br />
integral ingredients such as butter, eggs, milk and chocolate in the<br />
trade, particularly when these few items are the foundations to<br />
most recipes. But, with more and more people choosing a plantbased<br />
lifestyle for ethical and health reasons, vegan baking is on<br />
the rise, and the results are pretty delicious.<br />
Located in funky Flinders Lane in Melbourne, Weirdoughs is<br />
a vegan baking success story. It’s the brainchild of Melbourne<br />
vegan powerhouses and self-proclaimed weirdos <strong>Mar</strong>k<br />
Koronczyk, Amanda Walker and Sam Koronczyk (co-founders<br />
of vegan fast food icon Lord of the Fries) and brothers <strong>Mar</strong>k and<br />
Attil Filippelli of Matcha Mylkbar, il Fornaio, and <strong>Mar</strong>k & Vinny’s.<br />
Joining them in the venture are fellow co-owners Ruby Shine<br />
and Shaunn Anderson.<br />
The inspiration for the project began with a simple desire to see<br />
Melbourne’s CBD flooded with quality vegan desserts everyone<br />
can enjoy. The result is a store with huge personality – Weirdoughs<br />
is a bold, technicolour, day-night operation that has more in<br />
common with a laneway bar than a traditional patisserie, providing<br />
beats and sweets all through the day.<br />
Served up by staff wearing full-length pale pink jumpsuits with a<br />
holographic wall as a backdrop, the Weirdoughs sweet offering<br />
is characterised by quirky twists on classic patisserie items – for<br />
example, a cube-shaped croissant.<br />
While co-owner <strong>Mar</strong>k Filippelli says he is the first to admit that<br />
traditional French pastries set the bar when it comes to flavour,<br />
he is also confident that Melburnians are ready for Weirdoughs’<br />
unique approach.<br />
Instead of animal products, the team are using apple cider vinegar,<br />
coconut oil, cashew nuts, macadamia nuts, white miso, yeast, salt,<br />
canola oil, xanthan gum, soy lecithin, wheat flour, soy milk, sugar,<br />
and Nuttelex as their key baking ingredients.<br />
Some of the treats the Weirdoughs are particularly proud of are<br />
the unicorn almond croissants, which use all-natural colours and a<br />
special process to make the unicorn almond flakes on top, as well<br />
as the pavlova croissant and banana split weirdoughnut. These<br />
were deigned by senior pastry chef Amber Gallagher for a January<br />
special, putting the whole kitchen in a good mood in the mornings<br />
with their bright colours and fun presentation.<br />
As well as its popular dessert range, Weirdoughs sells coffee,<br />
‘weird lattes’ including spiced pumpkin, chai and matcha, a pink<br />
white hot chocolate, thick shakes, ice creams and savoury croissant<br />
sandwiches.<br />
A dedicated After Dark offer takes the weirdness up a notch with<br />
flavours designed to satisfy even the most unconventional latenight<br />
craving. This might include the likes of ‘pepperoni’ pizza<br />
croissants with mozzarella, olive and San <strong>Mar</strong>zano tomato, or<br />
Aperol spritz donut with champagne custard, blood orange sugar<br />
and popping candy.<br />
Since opening in November 2018, head pastry chef at Weirdoughs<br />
(and former executive pastry chef for Shannon Bennett’s Vue<br />
Group) Kane Neale says the reception from the community has<br />
been overwhelming, and not just from vegans.<br />
The store’s popularity is a nice reward for the team who face a few<br />
more challenges than a traditional bakery, such as finding the right<br />
substitutes for animal products, and ingredients being more expensive.<br />
36 BAKING BUSINESS
VEGAN<br />
BAKING<br />
SUBSTITUTES<br />
EGGS –<br />
chia seeds, apple sauce,<br />
banana, flax seeds<br />
BUTTER –<br />
Nuttelex, olive oil,<br />
homemade nut-based<br />
‘butters’<br />
CONDENSED MILK –<br />
coconut milk<br />
HONEY –<br />
maple syrup<br />
MILK –<br />
soy milk<br />
BUTTERMILK –<br />
1 cup soymilk with<br />
1 teaspoon apple cider<br />
vinegar<br />
In the supermarket, dairy milk can cost as little as $1 a litre,<br />
compared to a quality soy milk costing $4-$5 a litre. Kane says<br />
those costs are reflected at the commercial level as well.<br />
“We make our own vegan butter [made from macadamia, cashew and<br />
coconut oil], which adds increased labour costs as well,” he says.<br />
“We keep costs down by finding good suppliers, purchasing wisely<br />
and using ingredients to maximise their potential. For example<br />
using freeze-dried fruit in a way that will have a great flavour<br />
impact and will really stand out.”<br />
As well as managing generally higher costs than traditional<br />
bakeries, the team had to learn a new skillset and science behind<br />
baking with vegan ingredients.<br />
“Sometimes it takes some creative thinking to find a way to<br />
replicate a texture or flavour that is expected using vegan<br />
ingredients,” Kane says.<br />
“We choose not to use artificial flavours, such as ‘butter flavouring’<br />
in the products and so work to really get the flavours via a balance<br />
of natural, plant-based ingredients.”<br />
Amber says baking great vegan treats is a big learning curve<br />
initially because during apprenticeships and culinary schooling,<br />
bakers are taught how to bake with the traditional, animalbased<br />
products.<br />
“There has been far more information available about them for a lot<br />
longer, so we have more understanding of their structures and how<br />
they function, and there are also more specialty ingredients made<br />
to suit non-vegan baking,” she says.<br />
“[In the transition] to vegan baking there were some really great<br />
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SC00566AA<br />
BAKING BUSINESS 37
SPOTLIGHT<br />
ON<br />
...EVEN SMALL<br />
CHANGES TO<br />
FORMULAS CAN<br />
HAVE A HUGE<br />
IMPACT...<br />
resources available, but a lot had to be done via trial and error.<br />
“When people say pastry/baking is a science they’re not joking<br />
– even small changes to formulas can have a huge impact on a<br />
finished product.”<br />
On the bright side, non-animal products are becoming more widely<br />
available due to an increase in production and demand as people<br />
make more ethical food choices, which means more knowledge<br />
surrounding vegan baking as a consequence.<br />
Australia is one of the fastest growing vegan markets in the<br />
world. Roy Morgan Research reveals more than two million<br />
Australians are eating meat-free. Data from Google Trends<br />
also shows that Aussies are more interested in learning about a<br />
vegan diet than they are about others like Paleo, sugar-free or<br />
gluten-free.<br />
“Veganism seems to have surpassed a trend and turned into a<br />
movement,” Kane says.<br />
“Animal farming takes a lot of resources, whereas farming plants<br />
generally produces far more food product for the same amount of<br />
resources.<br />
“[More people are becoming] aware of the small changes they can<br />
make to have less of an impact on the environment, their health<br />
and animals.<br />
SC00568AA<br />
“We consider our business plant-based – meaning we want to be<br />
inclusive to everyone, not just vegans.<br />
“It’s the idea that you can still have your favourite treats, just<br />
without animal products.”<br />
The Weirdoughs team say they have some ethical and exciting new<br />
products coming in the next few months, so keep an eye out for<br />
their unique vegan treats on the streets.<br />
38 BAKING BUSINESS
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SC00580AE<br />
BAKING BUSINESS 39
HOME<br />
GROWN<br />
WORTH<br />
THEIR SALT<br />
From the pristine waters of the Great Australian<br />
Bight on South Australia’s Eyre Peninsula,<br />
Olsson’s is the oldest family-owned and<br />
operated salt company in Australia. We chat<br />
to Alexandra Olsson about how the family<br />
business produces its unique salt varieties.<br />
WHEN DID YOUR FAMILY BEGIN PRODUCING SALT?<br />
Olsson’s sea salt is made in False Bay, just north of Whyalla<br />
in South Australia and in Port Alma, near Rockhampton in<br />
Queensland, on the southern end of The Great Barrier Reef.<br />
In 1949, my grandfather, Norman, my father Charles and Uncle<br />
Malcolm formed Olsson Industries making pressed mineral and salt<br />
blocks for livestock as a direct result of requests from graziers for<br />
someone to produce supplements to meet the nutritional needs of<br />
their sheep and cattle during the severe drought that started in 1947<br />
and continued until 1952. To service their growing business with salt,<br />
Uncle Malcolm and my father purchased the leases to Pacific Salt<br />
works in 1954 in Warooka, Yorke Peninsular, South Australia.<br />
A few years after this, the BHP salt leases became available just<br />
north of Whyalla. My father took over these leases and that’s<br />
where we take most of our salt from today.<br />
My father also built another salt works himself up in Queensland in<br />
the '80s in between Bajool and Port Alma (east of Rockhampton).<br />
It took him five years of digging out the mangrove swamps to<br />
make the pans and that is where we make our Macrobiotic Salt:<br />
naturally high in marine minerals and trace elements and similar to<br />
French Grey salts or Celtic Salt.<br />
HOW IS YOUR SALT PRODUCED?<br />
Salt – sodium chloride – is a chemical compound that has the formula<br />
NaCl and typically 40 per cent sodium and 60 per cent chloride. Since<br />
the body cannot manufacture sodium or chloride, they are 'essential'<br />
nutrients. Solar salt is produced by the action of sun and wind on<br />
seawater in large ponds. This process is called solar evaporation and<br />
this type of salt is called Solar Sea Salt. Salt crystals start to form<br />
when the brine concentration reaches 25.8 per cent Sodium Chloride<br />
(NaCl). At this point the brine is moved to what is called a “crystalliser<br />
pond” where the salt will begin to drop out of the water, forming a<br />
layer of salt on the pond. Olsson’s Sea Salt is then harvested, dried<br />
and packaged. Because Olsson’s sea salt has as its only ingredient<br />
seawater from two of the world’s most pristine oceans, the result is<br />
one of purest sea salts available. There are no chemical processes<br />
involved in the manufacture of our product, which is why we can<br />
guarantee that it is perfectly natural and pure.<br />
WHAT ARE THE HEALTH BENEFITS OF SALT?<br />
Salt is essential not only to life, but to good health. Sodium (and<br />
by sodium, I mean sodium in salt) regulates fluid balance and is<br />
absolutely necessary for movement, nerve impulses, digestion and<br />
the healing of wounds. Doctors often recommend replacing water<br />
and salt lost in exercise (to combat hyponatremia). Increased salt<br />
intakes have been used successfully to combat Chronic Fatigue<br />
Syndrome, with some very satisfying results.<br />
Unlike common salt (which is just sodium chloride), natural Sea Salt<br />
(from sea water) contains sodium as well as many other important<br />
trace minerals in a balance similar to the extra cellular fluids in the<br />
body. One of the key benefits of Macrobiotic Sea Salt is sea water<br />
(from which Olsson’s Macrobiotic Sea Salt is made) has a relative<br />
mineral composition almost identical with that of the blood, so when<br />
sodium is excreted from the body, other essential minerals salts such<br />
as potassium, magnesium and trace elements are also excreted.<br />
As the seawater for the Macrobiotic Sea Salt slowly moves from<br />
ocean to salt pan, its salt content keeps rising and the salt crystals<br />
are enriched with health-enhancing minerals. The lower sodium<br />
content allows for more bioavailable magnesium (in chloride<br />
form), calcium and potassium, as well as trace elements such as<br />
copper, zinc, iron, manganese, and even minute amounts of iodine<br />
and fluoride. Being totally natural – it is unrefined and unwashed<br />
and contains no additives – Olsson’s Macrobiotic sea salt retains<br />
all these qualities. Olsson’s Macrobiotic Sea Salt is the first natural<br />
“celtic-style” or “grey” sea salt (they call it sel gris in France)<br />
produced in Australia. This salt actually tastes like the ocean.<br />
HOW HAS THE BUSINESS ADAPTED TO THE APPRECIATION OF<br />
DIFFERENT SALT VARIETIES IN COOKING?<br />
Olsson’s is the first company in Australia to produce “flat” Sea Salt<br />
Flakes which are similar to the French “fleur de sel” sea salt flakes.<br />
This type of sea salt flake is extremely delicate and easily crumbled<br />
in the fingers. Many other salt flakes have a “pyramid” shape, making<br />
their structure more durable and as a consequence, less delicate.<br />
Olsson’s Macrobiotic Sea Salt is the first natural “celtic-style” sea<br />
salt produced in Australia. Harvested by hand, it remains free<br />
from any additives or preservatives. Unprocessed, unwashed and<br />
40 BAKING BUSINESS
unrefined, Olsson’s Macrobiotic Sea Salt retains a high natural<br />
balance of sea minerals and marine trace elements. It’s easy to<br />
taste the difference between sea salt and non-sea salt.<br />
In 2016, we launched our Red Gum Smoked Salt in collaboration<br />
with Ross Lusted (The Bridge Room) and Charlie Costelloe<br />
(Pialligo Estate Smokehouse). Smoked salt has been a favourite<br />
Scandinavian seasoning for centuries, dating back to the time of<br />
vikings who infused sea salt with smoke from native wood fires.<br />
The Olsson family has continued this tradition by smoking its<br />
Australian sea salt flakes over native river red gum (eucalyptus<br />
camaldulensis) for 72 hours in the traditional northern European<br />
style at Pialligo Estate Smokehouse, Canberra. The smoking<br />
results in a unique salt enhanced with the aromatic and complex<br />
characteristics of the Australian red gum wood.<br />
WHAT’S SOMETHING MOST PEOPLE DON’T KNOW ABOUT SALT?<br />
I hear many people say “isn’t salt just salt?” But salt, like wine and olive<br />
oil, has “character” which, when not overly processed, speaks about<br />
where it comes from, or provenance. I often compare salt to mineral<br />
water. Water and salt are relatively simple compounds, H2O and NaCl<br />
respectively. If you totally denature water of all other minerals beside<br />
H2O it has no flavour whatsoever. It’s the same for salt. It’s the mineral<br />
and trace element components of both salt and water that impart the<br />
unique characteristics of each. If you can maintain these components<br />
then you get a product that is unique to the region from which it is<br />
made. That’s why Olsson’s salt is unique; because it references the<br />
beautiful oceans from which it is made. And you can taste it in the salt.<br />
The general consensus (Ref The Salt Institute USA) is there are<br />
more than 14,000 uses of salt, and our grandmothers were probably<br />
familiar with most of them. Many of these uses were for simple<br />
things around the home before the advent of modern chemicals<br />
and cleaners. However, many uses are still valid today and a lot<br />
cheaper and safer than using more sophisticated products.<br />
WHAT SHOULD BAKERS KNOW ABOUT SALT?<br />
Be careful with quantities. If you over salt, you cannot turn back,<br />
so add salt gradually, tasting after every addition until the desired<br />
flavour profile is achieved. Also, a teaspoon of crystal salt is a lot<br />
saltier than a teaspoon of flaked salt.<br />
MV00553AD<br />
BAKING BUSINESS 41
RECIPE<br />
FRAN_<br />
GIPANE<br />
TART<br />
WITH<br />
GRAPES<br />
ON THE<br />
VINE//<br />
This delicious tart tastes wonderful with every imaginable fruit I can find.<br />
A spoonful of crème fraîche or a scoop of ice cream always goes perfectly.<br />
42 BAKING BUSINESS
Edited extract from Fruit by<br />
Bernadette Worndl, published<br />
by Smith Street Books, $55.<br />
Photography © Gunda Dittrich.<br />
Out November 2018<br />
INGREDIENTS<br />
PASTRY<br />
1 tablespoon<br />
rosemary leaves<br />
200 g (7 oz)<br />
wholemeal (wholewheat)<br />
flour, plus<br />
extra for dusting<br />
Pinch of salt<br />
ALMOND CREAM<br />
100 g (3½ oz)<br />
butter, softened<br />
2 tablespoons caster<br />
(superfine) sugar<br />
Scraped seeds of ½<br />
vanilla bean<br />
Pinch of salt<br />
1 egg, lightly beaten<br />
GARNISH<br />
1 teaspoon caster<br />
(superfine) sugar<br />
100 g (3½ oz) cold<br />
butter<br />
1 egg<br />
Splash of milk<br />
100 g (3½ oz)<br />
ground almonds<br />
2 teaspoons plain<br />
(all-purpose) flour<br />
4 teaspoons<br />
amaretto or orangeflavoured<br />
liqueur<br />
½ teaspoon finely<br />
grated lemon zest<br />
200 g (7 oz) green, red or mixed grapes,<br />
stalks attached<br />
METHOD<br />
For the pastry, finely chop the<br />
rosemary leaves. Place the leaves<br />
in a large bowl and add the flour,<br />
sugar and salt. Cut the butter into<br />
small cubes, then rub into the flour<br />
mixture with your fingertips. Add<br />
the egg and milk and quickly mix<br />
everything to form a smooth dough.<br />
Wrap in plastic wrap and refrigerate<br />
for 30 minutes.<br />
Preheat the oven to 180°C<br />
(350°F) (conventional). Roll out<br />
the pastry on a well-floured work<br />
surface to a 2–3 mm (⅛ inch) thick<br />
rectangle. Line a rectangular flan<br />
(tart) tin with the pastry. Cover<br />
the pastry with baking paper, fill<br />
with dried beans or baking beads<br />
and blind bake on the lowest shelf<br />
of the oven for 8–10 minutes.<br />
Remove the paper and beans and<br />
bake the pastry for a further 5<br />
minutes. Remove the pastry from<br />
the oven and allow to cool.<br />
Meanwhile, make the almond<br />
cream. In a stand mixer fitted<br />
with a whisk attachment, beat the<br />
butter, sugar, vanilla seeds and<br />
salt until pale and fluffy. Fold in<br />
the egg. In a small bowl, mix the<br />
ground almonds and flour then<br />
fold into the cream mixture. To<br />
finish, fold in the amaretto or<br />
orange liqueur and the lemon zest.<br />
Spread the almond cream over<br />
the pastry. Pick the majority of the<br />
grapes from the stalks and arrange<br />
over the cream. Finish by garnishing<br />
with a few grape clusters.<br />
Reduce the oven temperature to<br />
170°C (340°F) and bake the tart<br />
on the middle shelf for 35–40<br />
minutes. Allow to cool a little<br />
before serving.<br />
BAKING BUSINESS 43
RECIPE<br />
Extracted from Crumb:<br />
Show the dough<br />
who’s boss by Richard<br />
Bertinet, published by<br />
Hachette Australia,<br />
<strong>Feb</strong>ruary 12, <strong>2019</strong>.<br />
RRP: $39.99<br />
44 BAKING BUSINESS
FOUGASSE WITH<br />
GRUYÈRE, LARDONS<br />
AND CARAMELISED<br />
GARLIC//<br />
The cover of my first book, Dough, featured a leaf-shaped fougasse. It is<br />
still a huge favourite, as it is quick and simple to achieve something that<br />
looks fantastic and so it gives everyone a boost of confidence. However,<br />
for this book I wanted to include a slightly more advanced version with a<br />
different character, so this recipe uses a beer ferment, and the dough is<br />
stuffed with garlic, lardons and Gruyère cheese before baking (if you like,<br />
you can sprinkle on a little more before the bread goes into the oven).<br />
MAKES 3 FOUGASSES<br />
INGREDIENTS<br />
300g cool water<br />
900g strong<br />
bread flour<br />
20g sea salt<br />
10g fresh yeast<br />
a little semolina<br />
flour, for dusting<br />
the peel<br />
FOR THE<br />
FERMENT:<br />
100g rye flour<br />
10g fresh yeast<br />
400g beer, such<br />
as a good ale<br />
FOR THE<br />
FLAVOURINGS:<br />
2 heads of garlic<br />
a little olive oil<br />
a little<br />
vegetable oil<br />
250g lardons<br />
100g Gruyère<br />
cheese, grated,<br />
plus a little extra<br />
to sprinkle on the<br />
dough (optional)<br />
METHOD<br />
1 Start by making the ferment. Put the rye flour in<br />
a mixing bowl, break up the yeast and lightly rub it<br />
into the flour using the flats of your hands.<br />
2 Mix in the beer then cover the bowl with a clean<br />
baking cloth or a large freezer bag. Leave to rest<br />
for 2 hours.<br />
3 Meanwhile, start on the flavourings. Separate each<br />
head of garlic into cloves, leaving the skin on. Put into<br />
a pan and add enough olive oil to cover the garlic<br />
then heat gently until just the odd bubble breaks the<br />
surface. Cook over a very low heat for about 10–15<br />
minutes until soft and darkened, by which time they<br />
will have become very sweet. Leave to cool down<br />
a little in the pan and then lift out the cloves and<br />
squeeze the soft flesh from the skin of each clove into<br />
a small bowl, discarding the skin. Set aside.<br />
4 Heat a little vegetable oil in a separate pan and<br />
fry the lardons until light golden on all sides. Drain<br />
on kitchen paper and set aside.<br />
5 To make the dough, transfer the ferment to a<br />
food mixer, add the water and then the strong<br />
bread flour and salt. Roughly break the yeast on<br />
top on the opposite side of the bowl to the salt, and<br />
mix for 4 minutes on a low speed, then turn up to<br />
medium for 10–12 minutes until the dough comes<br />
away cleanly from the bowl.<br />
6 Turn out the dough using a scraper onto a<br />
lightly floured work surface and also lightly flour<br />
a clean bowl.<br />
7 Form the dough into a ball and leave to rest,<br />
covered, for about 45 minutes until just under<br />
double in size.<br />
8 Preheat the oven to 250°C and put in a baking<br />
stone or upturned baking tray to heat up.<br />
9 Fill a clean spray bottle with water.<br />
10 Lightly flour your work surface and turn out the<br />
dough so that the top is now underneath.<br />
11 Lightly flour the surface of the dough and,<br />
with your fingertips, gently prod it into a rough<br />
rectangle slightly smaller than an A3 sheet of<br />
paper. Turn the dough so the long edge is facing<br />
you and pile the lardons, garlic and Gruyère (if<br />
using) over the surface.<br />
12 Fold one of the long sides into the centre, over<br />
the filling, and then fold the other side over the top<br />
to create a parcel.<br />
13 Using the flat edge of your scraper, cut the filled<br />
dough into three equal pieces.<br />
14 Now use the flat edge of a scraper to make a<br />
series of cuts, slightly on the diagonal, all the way<br />
through – either in a single row or a double row – but<br />
make sure your cuts don’t go right to the edges.<br />
15 Open out the cuts a little with your fingers –<br />
if you made a single row of cuts the strips will<br />
resemble a ladder. Scatter the surface of each<br />
fougasse with extra grated cheese, if you like.<br />
16 Transfer the fougasses, one at a time, onto a<br />
lightly floured baking peel or tray and then slide<br />
them quickly onto the hot baking stone or tray in<br />
the preheated oven. Just before you close the door,<br />
mist the inside of the oven using the water spray.<br />
Bake for 15 minutes until dark golden. Allow to cool<br />
a little before eating.<br />
BAKING BUSINESS 45
MASTER<br />
CLASS<br />
GOLD<br />
AND<br />
PEARLS//<br />
John Ralley from Sydney’s Textbook Boulangerie-<br />
Patisserie is famed for his flair and creativity when it<br />
comes to reinventing classic bakery items. His pearl<br />
milk tea croissants garnished with gold are one of<br />
his latest inspired creations, both intriguing and<br />
delighting customers.<br />
WORDS KYLIE TRIGGELL<br />
IMAGES MURRAY HARRIS<br />
46 BAKING BUSINESS
BAKING BUSINESS 47
MASTER<br />
CLASS<br />
PEARL<br />
MILK<br />
TEA<br />
CROIS_<br />
SANTS<br />
RECIPE//<br />
TO MAKE THE<br />
PEARL MILK<br />
TEA CUSTARD<br />
INGREDIENTS<br />
10x tea bags<br />
1 litre of milk<br />
10 whole eggs<br />
100g castor sugar<br />
75g custard powder<br />
METHOD<br />
1. Infuse milk and tea for one hour<br />
2. Boil milk tea infusion<br />
3. Add the milk to the yolks, custard powder<br />
and sugar<br />
4. Pour back into the pot and cook out<br />
5. Let set over night. Add tapioca pearls<br />
TO MAKE THE CROISSANTS<br />
INGREDIENTS<br />
2.7kg Bakers Flour<br />
297g Caster Sugar<br />
42g Salt<br />
100g Milk Powder<br />
75g Butter<br />
136g Egg<br />
1.215g iced cold<br />
water<br />
1kg Unsalted<br />
Butter sheet (to<br />
fold in)<br />
METHOD<br />
1<br />
In a bowl knead the bakers flour, caster sugar, salt, milk<br />
powder, 75g butter, egg and water together to form the<br />
dough.<br />
2<br />
Placing the dough on a floured surface knead for a few<br />
minutes, then transfer the dough into a lightly floured<br />
bowl and leave it in the fridge to rest for 24 hours.<br />
3<br />
Slice the unsalted butter into thin strips and place them in<br />
a square on a piece of baking paper.<br />
48 BAKING BUSINESS
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SC00539AA<br />
50-52 Norcal Road, Nunawading Vic 3131<br />
BAKING BUSINESS 49
MASTER<br />
CLASS<br />
4<br />
Place a second piece of baking paper on top<br />
of the butter square and using a rolling pin,<br />
roll the butter flat, trimming the edges and<br />
placing them on top as you go to create a<br />
neat square. Place to the side.<br />
5<br />
Take the dough out of the fridge and place<br />
on a lightly floured surface and begin to roll<br />
it out to a square larger than the butter.<br />
6<br />
Place the square of butter in the centre of<br />
the dough and fold each corner to envelope<br />
the butter.<br />
7<br />
Lightly sprinkle some flour on top and using<br />
your rolling pin, roll the dough out to a long<br />
rectangle.<br />
8<br />
Fold the rectangle into thirds and leave to<br />
rest in the fridge for 30 minutes in between<br />
each fold. Three single folds.<br />
9<br />
Fill croissants once they’ve been baked,<br />
decorate, and enjoy.<br />
ABOUT JOHN RALLEY<br />
John’s career started in The Southern Highlands<br />
in 2002 where he completed his apprenticeship<br />
before moving to the UK to work alongside some<br />
of the best chefs and pastry chefs. Following<br />
his stint in Europe, John returned to Australia<br />
and took on head pastry chef roles at Manta and<br />
Wildfire in Sydney. John quickly became known<br />
for his flair with menu design, creativity and<br />
incorporating the fine art of sugar sculpture.<br />
In 2011, John was selected for Team Pastry<br />
Australia and The Australian Culinary Team,<br />
he competed at the World Hospitality<br />
Championships in Dubai, placing third, and The<br />
Asian Championships in Singapore.<br />
In 2012, John featured in Olivier Dupon’s The New<br />
Patissiers, a book which recognises 38 up and<br />
coming pastry chefs around the world.<br />
In 2017, John was nominated for Gault & Millau<br />
Pastry Chef of the Year. He has been nominated<br />
again for the 2018 edition, with the award<br />
ceremony taking place in <strong>Feb</strong>ruary <strong>2019</strong>.<br />
50 BAKING BUSINESS
BAKING BUSINESS 51<br />
SC00543AA
HOT<br />
PRODUCTS.<br />
GLOVES YOU WILL LOVE<br />
Bastion Pacific is introducing the new Zamora Heat Resistant Gloves that<br />
provide superior protection, comfort and dexterity to traditional heatresistant<br />
gloves.<br />
The Zamora Gloves are 350mm in length for increased arm protection and<br />
include a non-slip raised silicone grip to ensure protection from hot oven<br />
trays and other kitchen appliances while maintaining a firm grip.<br />
With an EN407: 2004 contact dry heat resistance level of 3 this guarantees<br />
protection for up to 350°C. Therefore, the reusable Zamora Heat Resistant<br />
gloves are the ideal solution for any baker or bakery looking to eliminate<br />
hand injuries and burns to create the ideal safe working environment.<br />
Contact Bastion Pacific for more information.<br />
BAG YOUR MILK<br />
Barambah Organics Full<br />
Cream Milk is now available in<br />
a 10L “Bag in Box”.<br />
The bag is from Scholle and<br />
the valve is compatible with<br />
milk dispensing machines like<br />
the Juggler.<br />
Barambah’s Full Cream Milk<br />
was named Champion Milk<br />
of Queensland in 2018 and is<br />
sourced from Barambah’s own<br />
two dairy farms in the Border<br />
Rivers Region of QLD/NSW. It<br />
is an incredibly pure and clean<br />
milk that makes for a beautiful<br />
cup of coffee.<br />
The Bag in Box will help reduce<br />
packaging waste, which takes<br />
up an enormous amount of<br />
space in recycling bins, and<br />
may end up in landfill.<br />
For all enquiries please contact<br />
Barambah Organics.<br />
MAURI BAKERY INGREDIENTS IS GOING DIGITAL<br />
Digital technology continues to revolutionise<br />
every corner of society, and this includes baking.<br />
As part of MAURI’s commitment to <strong>Baking</strong> Better<br />
Together you’ll notice a move towards increased<br />
digital activity for MAURI in the coming year,<br />
headed by the company’s all-new website and<br />
a more active presence in your favourite social<br />
media channels like Instagram and Facebook.<br />
While MAURI will always remain a proud faceto-face<br />
business, the company knows it can<br />
use technology to help support customers in<br />
smarter and more efficient ways.<br />
An increased digital focus will give customers<br />
access to an ever-growing resource library<br />
with everything in one handy place, 24/7, from<br />
MAURI product information to industry news,<br />
ideas and inspiration.<br />
MAURI looks forward to connecting with you<br />
online, so keep an eye on the MAURI website<br />
and social media channels.<br />
Contact MAURI for more information.<br />
52 BAKING BUSINESS
BAKE BETTER WITH CONFOIL<br />
Sustainability and good product design can go<br />
hand-in-hand.<br />
Confoil’s extensive range of baking moulds, boxes<br />
and parchment muffin wraps are beautifully<br />
presented and are widely loved by commercial<br />
and retail bakers, as well as caterers and in cafes.<br />
Whatever your baking requirements, there is<br />
a product to suit your needs. The best part?<br />
You can rest assured that when you choose<br />
Confoil, you not only choose a quality packaging<br />
product, you also tick the box when it comes to<br />
sustainability.<br />
Confoil’s huge range of eco-parchment moulds<br />
are made from 100 per cent genuine parchment,<br />
making them both compostable and biodegradable.<br />
The paper baking moulds come in<br />
a large array of sizes and shapes, made using<br />
biodegradable paper that is carefully selected<br />
using the highest quality raw materials.<br />
Contact Confoil for more information.<br />
WHAT’S IN A BOARD?<br />
Cardboard, slip boards, dessert boards,<br />
“frisbees”, compressed boards, masonite boards<br />
and drum boards. It’s confusing to say the least.<br />
Cardboard, slip and dessert boards are<br />
essentially the same but are sold in different<br />
thicknesses ranging from 1mm to 3mm. They<br />
can be round, square or geometric-shaped for<br />
desserts, and are used for presentation or for<br />
support between layered cakes.<br />
The “Frisbee” is a light-weight, well-priced<br />
corrugated board which has structural<br />
strength, with a rounded edge, while masonite<br />
boards are made from MDF and are stronger<br />
than the compressed cardboards.<br />
Drum boards are thick corrugated boards with a<br />
ribbon on the edges to give a professional finish.<br />
All of these options are available in white, black,<br />
silver and gold.<br />
Contact Loyal Bakeware for more information.<br />
NATURAL MEAT<br />
POWDERS FOR<br />
DELICIOUS<br />
RECIPES<br />
A S Harrison is a supplier<br />
of dehydrated and spraydried<br />
cooked meat and<br />
poultry products for the food<br />
industry, with the primary<br />
portfolio consisting chicken,<br />
pork, beef and lamb.<br />
Be it soups, pies, crisps or<br />
prepared food application, A S<br />
Harrison can work closely with<br />
its customers to achieve the<br />
best results for a unique recipe.<br />
Packed with rich and natural<br />
flavours the meat powders can<br />
assist in your brand integrity.<br />
Established in 1923, A S<br />
Harrison & Co is a successful,<br />
independently owned<br />
Australian company. The<br />
company supplies food<br />
ingredients to the bakery, dairy,<br />
prepared foods, confectionery,<br />
poultry, meat, pet foods, health<br />
and well-being markets.<br />
A S Harrison & Co sources<br />
its ingredients from a global<br />
network of exclusive principals,<br />
guaranteeing good quality<br />
products with consistency,<br />
safety and reliability. Product<br />
management capability<br />
includes product sourcing,<br />
tailor-made products to meet<br />
customer specifications,<br />
technical, development,<br />
warehouse and distribution.<br />
Why choose A S Harrison &<br />
co meat powders?<br />
• 12-24 month shelf life<br />
• Ambient storage<br />
• Natural and organic options<br />
• No added salts, HVP, MSG<br />
or soy<br />
• Characteristic of cooked<br />
meats.<br />
For more information contact<br />
A S Harrison & Co.<br />
MAKE YOUR LIFE EASIER<br />
The Firex Tilting Bratt pans with mixer are an<br />
innovative and sturdy multifunctional cooker<br />
that is ideal for countless applications: steaming,<br />
boiling, pressure cooking, braising and browning.<br />
It’s an indispensable piece of equipment for<br />
the baking industry with precision multilevel<br />
heating controls and automatic mixing making<br />
it perfect for the preparation of both savoury<br />
and sweet fillings. The high versatility allows one<br />
to optimise the production processes, reducing<br />
running costs and saving money.<br />
Available in either electric or gas, pressurised<br />
or non-pressurised, with capacities from 90 to<br />
320 litres.<br />
For more information contact Scots Ice.<br />
LAMINATION MADE EASY<br />
Want to laminate like the best? Vanrooy<br />
Machinery is welcoming all new and existing<br />
customers to start laminating like the pros.<br />
With the best in the business such as Lune<br />
Croissanterie, Penny for Pound and Abbots &<br />
Kinney all producing amazing artisan laminated<br />
creations, there is one common factor in all their<br />
productions, a Tekno Stamap Sheeter.<br />
“Having amazing businesses like the guys<br />
mentioned above allows us to keep developing<br />
and evolving with our suppliers, to ensure<br />
our customers have the best product on the<br />
market,” Vanrooy director Duncan Black said.<br />
“It is important to us that we pass on our<br />
experience and know-how learnt not only from<br />
years in the industry but from our constantly<br />
innovating customers as well.”<br />
Vanrooy Machinery will have its Tekno Stamap<br />
range setup to trial at the upcoming BAA<br />
Shepparton and<br />
Moonee Valley<br />
shows and<br />
encourage you to<br />
laminate on them<br />
for yourself.<br />
Contact Vanrooy<br />
Machinery<br />
for more<br />
information.<br />
BAKING BUSINESS 53
54 BAKING BUSINESS
IN THE<br />
REGIONS<br />
THE<br />
TASTE OF<br />
HISTORY//<br />
With a career that’s spanned seven decades, it’s fair to say Bill<br />
Fuller from Mentone Bakery knows a thing or two when it comes to<br />
baking – and has the accolades to prove it.<br />
WORDS KYLIE TRIGGELL<br />
IMAGES ROB ANDERSON<br />
It’s 1949. World War II has recently drawn to a close<br />
and life is starting to return to normal once again. But<br />
for 14-year-old Bill Fuller life was about to dramatically<br />
change once again, when an innocuous comment from a<br />
neighbor would send him headfirst into a career that has<br />
spanned 70 years.<br />
Since that time, Bill has relocated states, opened his<br />
own business with his late-wife Betty, expanded his<br />
baking skillset to include not only breads but also cakes,<br />
sandwiches and pastries as demand for the products<br />
increased, and last but not least, made a name for himself<br />
as a stellar pie maker – with a swag of Great Aussie Pie<br />
Competition medals to back it up.<br />
Keeping ahead of an ever-changing industry has been<br />
a rewarding challenge, and one that Bill says constantly<br />
keeps him on his toes.<br />
“I was still at school when the barber in our town said to<br />
Dad the bakery at Hastings was looking for a boy and he<br />
thought it’d suit me. So the next thing I knew I was riding<br />
my bike six miles each way to start work,” Bill says about<br />
his start in the industry.<br />
“I loved it at Hastings. It was like a fishing village in those<br />
days and I blended in with the locals and used to do a bit<br />
of fishing too.”<br />
However, shortly after starting his baking career, Bill’s<br />
father was granted a war service home at Edithvale,<br />
Victoria. As a result the family relocated states but<br />
teenaged Bill was gutted about the move. Thankfully, a<br />
letter of reference to a baker at Parkdale set Bill’s feet<br />
back on the path to becoming a baker in his own right.<br />
“I stayed at that bakery until one of the big bakeries took<br />
it over. Then I opened my own place,” Bill says.<br />
The days were long and saw Bill starting his workday<br />
at 4pm and working throughout the night. Yet the<br />
knowledge he gained while putting in the hard yards has<br />
proved to be indispensable.<br />
BAKING BUSINESS 55
IN THE<br />
REGIONS<br />
...we used<br />
to have to<br />
start our<br />
work day<br />
at 4pm and<br />
then work<br />
throughout<br />
the night...<br />
“When I first started, before all this Mickey Mouse machinery<br />
was around, we used to have to start our work day at 4pm and<br />
then work throughout the night because you’d have to have the<br />
carts and cars packed and ready for home delivery early in the<br />
morning,” Bill says.<br />
“It was an anti-social lifestyle and in my single days it used to<br />
be quite disappointing because you’d be with a lady and she’d<br />
suggest going to the movies and you’d say ‘well I’ve got to go to<br />
work at 4pm’. It’d normally be bye-bye after that.”<br />
These days the workdays are a little shorter, but Bill is still up by<br />
2am to start stocking the shelves for the day at Mentone Bakery,<br />
which he opened in 1958 with his wife Betty.<br />
Describing the original premises as more or less a deserted<br />
factory with a little two-bedroom weatherboard house in front<br />
of it, a little elbow grease and a lot of hard work over the years<br />
helped the family business to become a staple in the southeastern<br />
Melbourne suburb.<br />
“There used to be standalone cake shops and big pie<br />
manufacturers, so at the bakery we just did bread. Then when sliced<br />
bread came in we began slicing, and started home delivery too.<br />
That’s just what we did. But when the big supermarkets started to<br />
cut into our business we got into what was called illegal bread. You<br />
weren’t allowed to bake or deliver bread after 4pm on a Friday and<br />
the unions were pretty strong in those days,” Bill says.<br />
“But then we saw the cake shops and pies shops closing down. Betty<br />
sat me down and said ‘we’ve got to stay in business and we’ve got to<br />
diversify’, so we started to make pies, cakes and coffee.”<br />
Tackling a new and unknown product range was always going to<br />
be a challenge, but it was one that Bill faced head on and not only<br />
thrived at but also enjoyed doing.<br />
“It was a bit difficult at the start. You had to learn to cook the<br />
meat and you had to make the pastry, which used to belong to<br />
cake shops. But we made sure we didn’t cheat; we’d only use the<br />
freshest ingredients – meat from the local butcher and all good<br />
pastry – and no additives or preservatives,” Bill says.<br />
Another helping hand along the way was the Great Aussie Pie<br />
Competition, which Bill says he has regularly entered throughout<br />
the years. The feedback he received from each competition was<br />
then incorporated into Mentone Bakery’s pie-making technique. It<br />
should come as no surprise that Mentone Bakery’s pies are among<br />
its bestselling products, thanks to this dedication to quality.<br />
“I’ve won gold and silver medals at the Great Aussie Pie Competition<br />
and it always makes trade at the store pick up a lot,” Bill says.<br />
In recent years Bill has also created and entered a road kill meat pie<br />
into the competition, made with toad and roadkill cooked with garlic,<br />
onion, spices and tomato, worcestershire and soy sauces as well as<br />
“roadkill stock” and puff pastry. However, it’s not something you’ll<br />
find standing alongside the loaves of bread at Mentone Bakery.<br />
Rather, Bill admits it’s a tongue-in-cheek joke pie, but one that has<br />
garnered quite a few good laughs throughout the years.<br />
“It’s hard to keep a straight face when talking about it to people<br />
because you’re taking the mickey out of them. It’s just, shall we<br />
say, a standing joke in the industry,” Bill laughs.<br />
“It’s a bit of a laugh and helps you through the days at times. There<br />
are the odd people actually doing it, but I couldn't regularly do it.”<br />
When asked about what the new year holds for him, Bill turns<br />
thoughtful.<br />
“It’s important to keep on learning,” Bill says.<br />
“I’m in my 83rd year and I’m still learning.”<br />
56 BAKING BUSINESS
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BAKING BUSINESS 57
ON<br />
SHOW<br />
INAUGURAL AGED CARE CATERING<br />
SUMMIT ANNOUNCED<br />
Launching in May, the inaugural Aged Care Catering summit will focus on the<br />
evolving sector of aged care in Australia, and how the foodservice industry<br />
can best provide nutritious and cost-effective food.<br />
Aimed at general managers, catering<br />
managers, chefs, facility managers,<br />
nutritionists, commercial caterers,<br />
consultants, suppliers and all those working<br />
in aged care hospitality, the summit will take<br />
place alongside the Foodservice Australia<br />
trade show on May 29.<br />
Foodservice Australia event director Tim<br />
Collett said the baby boomers entering<br />
aged care in all its forms are largely<br />
educated and sophisticated.<br />
“Many are avid diners and connoisseurs<br />
who will not tolerate a foodservice that is<br />
seen as institutional,” he said.<br />
“At this unique event you’ll hear from<br />
leaders in the industry on innovation, trends,<br />
nutrition and how to stay ahead of this<br />
changing demographic.”<br />
Attendees will hear from aged care experts<br />
who will cover various topics, including<br />
central kitchens versus cook fresh, the<br />
changing face of the dining room, onsite<br />
cafés, nutrition, trends and innovation in<br />
equipment and technology.<br />
Industry leaders hitting the stage include<br />
Maggie Beer Foundation CEO Lynn James,<br />
The Lantern Project founder Cherie Hugo,<br />
Nutrition Professionals Australia director<br />
Anne Schneyder, and Hammond Care<br />
executive chef Peter Morgan-Jones.<br />
Registration and more information is<br />
available at the Foodservice Australia<br />
website.<br />
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58 BAKING BUSINESS
ON<br />
SHOW<br />
GLUTEN-FREE<br />
EXPO SET TO HIT<br />
PERTH<br />
The gluten-free industry is booming with<br />
at least one in three people choosing to, or<br />
having to, follow a gluten-free diet.<br />
With this in mind the Perth Gluten Free Expo will provide a highly<br />
engaged and targeted audience where people can discover new<br />
products, meaning it is a great way for gluten free providers to<br />
launch products and generate sales.<br />
The expo is the only dedicated gluten-free expo in Perth and is<br />
the flagship event and fundraiser for Coeliac Western Australia.<br />
At present, the team at the Perth Gluten Free Expo are calling for<br />
gluten-free producers and providers to get involved with the expo<br />
and become an exhibitor.<br />
This year’s Perth Expo promises to build on last year’s first glutenfree<br />
focused event with street food providers, larger farmer and<br />
artisan’s market, dedicated gluten-free ‘free from’ and ‘vegan’<br />
areas, kids activities, as well as much more.<br />
Exhibitors are being asked to go to the website to register their<br />
interest as an exhibitor. As an exhibitor they will receive ample<br />
onsite storage, forklift services, hand wash and food prep areas, 10<br />
tickets to the expo and promotion via media relations, social media<br />
and on the Gluten Free Expo website.<br />
The Perth Gluten Free Expo will be held on <strong>Mar</strong>ch 16 and 17, <strong>2019</strong>,<br />
at the Perth Convention & Exhibition Centre – which is also in the<br />
middle of the nationwide Coeliac Awareness Week.<br />
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BAKING BUSINESS 59
ON<br />
SHOW<br />
SAVOUR AUSTRALIA AWARD<br />
WINNERS ANNOUNCED<br />
The 2018 Savour Australia Restaurant and Catering HOSTPLUS National Awards for<br />
Excellence was held in Sydney late last year to great acclaim.<br />
Cafés, restaurants and catering<br />
businesses that had previously won<br />
awards in the respective categories at<br />
a state and territory level were formally<br />
recognised at the event.<br />
Among the national award winners were:<br />
• Café of the Year: The Tea Lounge – Hyatt<br />
Hotel Canberra – A Park Hyatt Hotel,<br />
Yarralmumla (ACT)<br />
• Caterer of the Year: National Press Club<br />
of Australia, Barton (ACT)<br />
• Restaurant of the Year – Tetsuya’s,<br />
Sydney (NSW)<br />
• Chef of the Year – Dan Hunter, Brae (Vic)<br />
Restaurant and Catering CEO Juliana<br />
Payne congratulated each of the National<br />
Award winners and thanked them for their<br />
participation in this year’s awards season.<br />
“The National Awards for Excellence is<br />
indisputably one of the biggest highlights on<br />
the Association’s calendar and I’m delighted to<br />
acknowledge our winners and finalists across<br />
each of the different categories,” she said.<br />
“Out of the 45,000 businesses across<br />
Australia’s café, restaurant and catering<br />
sector, the businesses recognised as part of<br />
our awards have consistently displayed the<br />
high standards of excellence, commitment<br />
and professionalism.<br />
“As has been the case in previous years,<br />
the standard of entries received across<br />
all categories was exceptionally strong.<br />
All businesses recognised as part of the<br />
2018 National Awards for Excellence have<br />
made stellar contributions to the culinary<br />
landscape, at both a state and national level.<br />
“I’d like to thank and congratulate the business<br />
owners and their staff members who took the<br />
time to enter in this year’s awards and who<br />
have made this event a stand-out success.”<br />
“Have you ordered your<br />
hot cross bun bags yet?”<br />
... better<br />
hop to it!!<br />
Hot Cross Bun Bags are available now<br />
and sold in cartons of 2000 bags.<br />
Delivery can be arranged to your door hassle free,<br />
so, take advantage of this Hot Cross Bun Bag offer and<br />
call us today on 1300 183 019.<br />
BREAD BAGS: We are specialists in design, production<br />
and distribution of stock and custom printed bread bags.<br />
These can be printed with your own bakeries’ details...<br />
”IT’S THAT EASY”.<br />
TAKE-AWAY PACKAGING: We also have a large<br />
range of plain and printed takeaway packaging which<br />
can be custom printed to suit your bakery,<br />
so why not give us a call today.<br />
Bread bags in a range of colours, customised to your needs<br />
1300 183 019<br />
MV00622AB<br />
60 BAKING BUSINESS
MV00572AC<br />
BAKING BUSINESS 61
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62 BAKING BUSINESS
ON<br />
SHOW<br />
BAKING INDUSTRY TRADE SHOW<br />
The Australian baking industry is preparing to come together for the annual <strong>Baking</strong> Industry<br />
Trade Show in Melbourne.<br />
Set to be held at the Moonee Valley<br />
Racecourse in June, this year the the<br />
show has grown with some extra areas<br />
established for the bakery owner and<br />
participants. These include:<br />
• The Australia’s Best Pie and Pastie<br />
Comp; and<br />
• The National Conference.<br />
These two flagship events are fully<br />
supported by Allied Industry Suppliers and<br />
the industry itself.<br />
There will also be an industry cocktail<br />
party on June 4, which will be free for<br />
industry participants.<br />
Two new areas have been added this year<br />
as well.<br />
The Excellence in <strong>Baking</strong> National<br />
Apprentice Competition will see the state<br />
apprentice finalist compete in front of the<br />
trade show visitors on Tuesday, June 4 and<br />
Wednesday, June 5, with The Excellence in<br />
<strong>Baking</strong> Awards Evening being hosted at the<br />
trade show on June 5.<br />
The National Artisan <strong>Baking</strong> Competition and<br />
Demonstration Area will bring the authentic<br />
artisan baker in to see new and wonderful<br />
ways of artisanal baking with demos being<br />
held every day during the three days of the<br />
trade show, with a National Competition of<br />
judging being held on June 5. Entry forms<br />
and schedules will be available soon.<br />
The Trade Show area will include bakery<br />
Chan Khun from Cob Bakery<br />
ingredient suppliers, specific bakery<br />
machinery manufacturers and business and<br />
technical support.<br />
More information will be available on the<br />
<strong>Baking</strong> Industry Trade Show website.<br />
‘Leaders not followers’<br />
Heritage Flours - Superior baking performance<br />
SC00547AC<br />
For all enquiries please contact:<br />
info@wholegrain.com.au<br />
p: (02) 6742 3939<br />
www.wholegrain.com.au<br />
BAKING BUSINESS 63
MV00665AA<br />
64 BAKING BUSINESS
ON<br />
SHOW<br />
NSW/ACT BEST PIE<br />
COMPETITION LOOMS LARGE<br />
In May <strong>2019</strong> the best pie-makers from around NSW and the ACT will head to the Southern<br />
Highlands to battle it out at the NSW/ACT Best Pie Competition Southern Highlands.<br />
Open to everyone from bakers, pie makers, and chefs to<br />
home bakers and cooks, there will be five main commercial<br />
categories: red meat, white meat, vegetarian, seafood, and<br />
sweet. All entries must be commercially available after the<br />
competition.<br />
Furthermore, this year there will be a special category for<br />
artisan pies, which don’t need to be commercially available,<br />
and a new category for sausage rolls and pasties.<br />
More than 100 entrants attended the competition in 2018,<br />
with Stones Patisserie claiming the top gong – NSW/ACT<br />
Best Pie Competition Winner – as well as the Southern<br />
Highlands Best Pie aware.<br />
The competition will take place on May 29-31, <strong>2019</strong>.<br />
INTRODUCING THE NEW LOWER COST<br />
MODEL SCORPION 1000 PACKAGING MACHINE<br />
FOR ALL YOUR BAKERY AND OTHER PRODUCTS<br />
Machine is fully automatic for<br />
ease of use and set up and<br />
can be easily operated by non<br />
skilled workers<br />
Also features NO - Product<br />
No bag which means this<br />
machine unlike others will<br />
not produce a empty bag<br />
when no product is placed on<br />
the infeed<br />
Backed by 2 years warranty<br />
and guaranteed supply of<br />
parts for 20 years<br />
SC00592AA<br />
Deal with a packaging expert<br />
with 30 years of Bakery and<br />
Packaging experience<br />
Panda Packaging 0408496420 | errol@pandapackaging.com.au<br />
BAKING BUSINESS 65
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66 BAKING BUSINESS
At AUSPACK <strong>2019</strong> outstanding<br />
processing and packaging machinery<br />
will set benchmarks for agility with<br />
fast changeover capability designed<br />
to optimise production efficiency and<br />
increase overall equipment effectiveness.<br />
Modular design will be on show at Jet<br />
Technologies with the Ilpra Fill Seal<br />
R12/4 Tronic rotary filler and sealer. This<br />
high-productivity machine precisely fills<br />
denestable cups in up to 12 stations at<br />
a maximum speed of 9000, and can be<br />
customised to meet the needs of each<br />
individual end user.<br />
Automation is another good way<br />
to implement efficient and flexible<br />
production. Robotic palletisers from Fibre<br />
King are already in use at companies such<br />
as Australian Garlic Bread Co, capable of<br />
multitasking and the ability to handle a<br />
number of different product types.<br />
With multiple SKUs comes the need for<br />
flexible packaging print, and Limitronic<br />
in-line digital printers from Orora allow<br />
variable data to be printed directly to the<br />
pack without the need for labels. This not<br />
only expands branding and customisation<br />
capabilities, it eliminates the need to keep<br />
pre-printed cartons onsite, freeing up<br />
valuable storage space.<br />
Fast and flexible food processing solutions<br />
are in high demand as well, and Summit<br />
Machinery will show off industrial food<br />
ON<br />
SHOW<br />
AUSPACK <strong>2019</strong><br />
As demand for an ever-greater variety of packaged goods<br />
increases, with multiple SKUs often being produced on<br />
single production lines, the packaging and processing<br />
machinery sector is advancing in order to equip<br />
manufacturing plants with technology that meets rapidly<br />
changing end-user and retailer demands.<br />
cutting equipment from FAM. The Dorphy<br />
tridimensional slicer and the Centris 315<br />
centrifugal slicer and shredder, designed<br />
for fruit and vegetables, are speedy and<br />
efficient machines that can be used standalone<br />
or slotted into a processing line.<br />
Product safety is a major concern for<br />
food packagers and processers, and<br />
Eriez Magnetics (stand H130) has joined<br />
its ProGrade magnets with Xtreme metal<br />
detectors to screen out both ferrous<br />
and non-ferrous metal contaminants,<br />
offering maximum flexibility in the quality<br />
assurance process.<br />
In the beverage space, Sidel Group<br />
offers a range of solutions for both cans<br />
and bottles, including the EvoFILL Can<br />
filler and BoostPRIME PET packaging<br />
solution. These have been deployed in<br />
locations around the world, boosting<br />
productivity and allowing manufacturers<br />
to reduce material costs, labour costs and<br />
turnaround times.<br />
Last but not least, Schur Star Systems<br />
Australia offers flexible equipment for<br />
flexible packaging. The Schur Star concept<br />
combines the Schur Star packaging<br />
machine with customisable premade bags<br />
linked together on a string, ensuring a<br />
smooth process.<br />
AUSPACK <strong>2019</strong> is scheduled for <strong>Mar</strong>ch<br />
26-29 at the Melbourne Convention and<br />
Exhibition Centre.<br />
BRACEGIRDLE’S<br />
EMERGING<br />
CHOCOLATIER<br />
COMPETITION<br />
Bracegirdle’s House of Fine<br />
Chocolate is on the hunt for<br />
emerging chocolatiers in<br />
South Australia.<br />
As part of its sponsorship of Nutella<br />
Palooza which takes place on April 20,<br />
<strong>2019</strong>, Bracegirdle’s is running its first<br />
Emerging Chocolatier Competition.<br />
The competition is aimed at three levels:<br />
• Secondary School Students<br />
(Year 8 – Year 12)<br />
• TAFE Students<br />
• Non-commercial Chocolate Makers<br />
Owner and self-appointed chief<br />
chocolate taster at Bracegirdle’s,<br />
Garry Bracegirdle – who himself is a<br />
former teacher – is inspired to continue<br />
to guide the next generation of<br />
chocolatiers in South Australia.<br />
As Australia’s most awarded chocolate<br />
company, Bracegirdle’s is keen to<br />
nurture and develop upcoming<br />
chocolatiers to encourage and ensure<br />
chocolate making skills continue to<br />
develop in SA.<br />
This is a huge opportunity for South<br />
Australians interested in chocolate<br />
making, because, as Garry highlighted,<br />
“There is no longer a dedicated<br />
chocolatier course in SA and indeed,<br />
last year the Royal Adelaide show<br />
cancelled its chocolate competition, so<br />
this is a great new forum for chocolate<br />
lovers to showcase their ideas.”<br />
Entrants can enter one of two categories:<br />
1: Moulded Shell – Individual Chocolate<br />
2: Dipped or Enrobed – Individual<br />
Chocolate<br />
The competition is proudly supported<br />
by F Mayer Imports, which is providing<br />
prizes of Callebaut chocolate and<br />
accessories, and Savour School,<br />
Melbourne, which has donated a $500<br />
voucher towards a chocolate making<br />
course. Prizes also include a half-day<br />
technical workshop with Bracegirdle’s<br />
chocolatiers. Every entrant will receive<br />
a 1kg bag of Callebaut chocolate.<br />
Entry forms can be downloaded from<br />
the website or picked up from any<br />
of Bracegirdle’s five stores located<br />
at Blackwood, Cross Road, Glenelg,<br />
<strong>Mar</strong>ion or McLaren Vale.<br />
BAKING BUSINESS 67
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Australian <strong>Baking</strong> Business Magazine,<br />
PO Box 406, Nundah Qld 4012<br />
PHONE: 07 3866 0000 FAX: 07 3866 0066<br />
EMAIL: baking@tmpc.com.au VISIT: www.tmpc.com.au<br />
ON<br />
SHOW<br />
I C S A H I T S<br />
B R I S B A N E<br />
ONCE AGAIN<br />
Pastry chefs, cake artists, chocolatiers and<br />
sweet loving foodies from around the world<br />
will be flocking to Brisbane to take up an<br />
incredible challenge.<br />
Set for May, Australia’s only international standard cake show, the<br />
International Cake Show Australia (ICSA), the event is no ordinary<br />
challenge or competition – it’s an extreme challenge.<br />
Two sugar artists, Dorothy Klerck and <strong>Mar</strong>gie Carter, have already<br />
taken up the challenge and are taking their entry to the limit. Can<br />
you imagine a 5x4m edible Great Barrier Reef bought to life with<br />
a huge coral cave, and an abundance of marine life including fish<br />
and turtles? If that wasn’t enough, they’re even creating a life-size<br />
edible diver and the ultimate danger, a life-size shark.<br />
The creators of last year’s award-winning Alice in Wonderland<br />
sugar feature have also registered their <strong>2019</strong> competition entry.<br />
This time they will be creating an edible 6x6m Wind in the Willows<br />
Children's Sugar Art Feature where you'll be able to follow the<br />
main characters Mr Toad, Badger, Mole and Rat on an adventure<br />
through their home, the Thames Valley.<br />
There are exciting new competition categories in <strong>2019</strong>, designed<br />
especially for teams of pastry chefs working in restaurants,<br />
bakeries, venues and the event industry.<br />
These include the Pastry Chefs’ Collaboration (the professional<br />
division), Best Show Feature – Cake Artist Collaboration and Class<br />
26, the Chocolate Showpiece. There’s even an apprentice/student<br />
division. Celebrity Chef Adriano Zumbo will lead the team of<br />
professional judges for these three categories.<br />
“There are so many amazing categories within the competition<br />
designed for people at all skill levels, however these three<br />
categories have our industry talking,” ICSA chief executive officer<br />
Joan McDermott said.<br />
ICSA will be held at the Brisbane Showgrounds from May 17-19, <strong>2019</strong>.<br />
Adriano Zumbo will be<br />
one of the ICSA judges<br />
Publisher:<br />
68 BAKING BUSINESS
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BAKING BUSINESS 69
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BAKING BUSINESS 71
COMING UP<br />
MAR-NOV'19<br />
72 BAKING BUSINESS<br />
AUSTRALIA’S BEST HOT CROSS BUN COMPETITION<br />
<strong>Mar</strong>ch 2 – 3<br />
Shepparton<br />
AUSPACK <strong>2019</strong><br />
<strong>Mar</strong>ch 26 – 29<br />
Melbourne Convention and Exhibition Centre<br />
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<strong>Mar</strong>ch 27, <strong>2019</strong><br />
Melbourne<br />
INTERNATIONAL CAKE, COOKIE & SWEET SHOW<br />
AUSTRALIA<br />
May 17 – 19, <strong>2019</strong><br />
Brisbane Showgrounds<br />
NSW/ACT BEST PIE COMPETITION SOUTHERN<br />
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May 30 – 31, <strong>2019</strong><br />
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June 23 – 25, <strong>2019</strong><br />
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October 19 – 20, <strong>2019</strong><br />
Milan, Italy<br />
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BAKING BUSINESS 73
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