Ange’s Fresh Fruit & Veg, Kinglake
Bridge 2 Eden, Hurstbridge
Kinglake Pub and Pantry
Rosewood Cottage, Kinglake
The Roundabout Cafe, Warrandyte
Notes (in their own words):
A Little Baker St Andrews produces traditional handmade organic sourdough breads plus a range of artisan croissants, cakes and savouries, all baked in a wood-fired oven. The process includes resting the dough for a minimum of 6 hours from mixing to baking, with this resting time giving the bread a unique flavour and texture and making it easily digestible. All the breads are both yeast and preservative free, using the Lactobacillus bacteria for fermentation. Local ingredients are used where possible, including: berries from Kinglake, honey from Hurstbridge, citrus fruits, mushrooms and olive oil.
Turners Bakehouse Eatery is a historic bakery offering authentic sourdough breads, pies, cakes and pastries baked in its traditional wood fired Scotch oven that was built in the late 1890’s by Charles & Stephenson Turner. After being closed in the 1940’s and left vacant for many years, the bakery has been lovingly restored. Their signature hand-made sourdough is made with a mother culture of wild natural yeast that is over 100 years old and which is fed and cared for daily. Ask for a tour of the bakery.
Bitter Sweet Cafe, Ivanhoe East
Jefferies, Croydon Hills
Leo’s Fine Food & Wine, Heidelberg
Max’s Burger Bar, Montmorency
The Burger Lounge, Eltham
Were Street Foodstore, Montmorency
Notes (in their own words):
Caffe Strada makes a wide range of gluten free bread, which is available from both its own shop in Ivanhoe and a variety of other outlets in nearby suburbs.
Caffe Strada is also a cafe which focuses on producing healthy, flavoursome gluten-free food. The cafe is a 100% gluten-free environment and they bake all of their products. Their homemade sausage rolls are fructose-free.
Finally, Caffe Strada provides catering, with the options including finger food, sandwiches, salads, savouries and sweets. Read their catering menus.
Old Evropa’s products include focaccia classica (with cherry tomato & olive), focaccia nera (olives only), pain ordinaire, pain de campagne, pain de Provence and pain au Levain. All their products are handmade, utilising traditional time-honoured methods, using only the finest organic ingredients. The long fermentation enhances the products’ flavour and makes them suitable for people with gluten sensitivity.
For Kylie, making bread is about lifestyle. Bringing quality ingredients to life with wild yeast culture, time and love, is a magical and immensely satisfying process. Shaping into loaves, setting to rise then baking where it springs to a golden nutritious food brings her great pleasure. Then selling the product: watching people’s eyes light up at the sight and smell of home baked bread. Handing over the bread and knowing it will be eaten with pleasure, alone or shared with friends and family, bread is the stuff of life.