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.
Alot of Good Stuff’s preserves, biscuits and loaves are all made from locally-sourced produce and high quality ingredients. They are handmade in small batches to assure peak freshness and maintain quality. They include gluten-free options.
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.
Dougharty Baker’s bread is ordered online and then delivered to the following suburbs: Bellfield, Heidelberg, Heidelberg Heights, Heidelberg West, Ivanhoe, Kingsbury, Macleod, Rosanna and Viewbank. There are also pickup points in Clifton Hill, Heidelberg Heights and Ivanhoe. Baking to order means that there is less waste.
Their breads include fruit loaf, rye, spelt/khorasan blend, multigrain, white, wholemeal and wholemeal spelt plus they also make buns and crackers. They are all slow-fermented and made from Certified Organic ingredients. They are real sourdough, made with just flour, water and salt. No commercial yeasts or bread additives are used.
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.
Apples and Sage Organic Wholefoods, Balwyn
Aunt Maggies, Fitzroy
Chirnside Park Health & Wellbeing
Ivanhoe Health Store
La Manna Fresh, Brunswick
Organic Wholefoods, Brunswick
Pachamama Wholefoods, Brunswick
Rhubarb Rhubarb Organics, Preston
Terra Madre, Northcote
Wholefood Merchants, Greensborough
Wild Things Food, Fitzroy North
Notes (in their own words):
No Grainer’s mission is to make the world’s best grain-free bread, which is also free of pseudo grains and starches. Their bread, which includes almond, loaf, mixed seed loaf and date, raisin & walnut loaf, is:
1. Grain-free – the only flours used are made from almonds, coconuts & chia seeds so they are rich in both nutrients and healthy fats.
2. Low carb – 80% lower in carbohydrates than regular whole wheat bread.
3. Starch-free – whilst starches such as tapioca are technically grain-free, they are also highly refined, high in carbohydrates and will spike your blood sugars in the same way as regular white flour.
4. 100% paleo – the bread contains no dairy, pseudo grains, bean flours or gums. Rather than use bean-based gums to bind the bread, they use organic psyllium powder.
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.
Artisan bread with real ingredients. Pure sourdough bread with organic flour, variates including rain, white, olive, spelt, wholemeal, apricot walnut honey. Rye sourdough, including plain rye, seeded rye, 100% rye. Other bread such as ciabatta, baguettes, raisin, brioche. Bread rolls such as pretzels, onion, cheese, rye, panini and rye. Sweets, including almond croissant, choc croissant, fruit bun, homemade cookies.
Starting with organic stoneground flour with no flour improvers or artificial enhancers, Rustic Sourdough’s bread is handmade the old-fashioned way. Sourdough baking is a long process due to the absence of added yeast: from start to finish, the baking process takes up to 36 hours. After a long fermentation process, the tender dough is slipped off the peel on the stone oven floor to slowly rise into a handsome loaf. With a toasted, crunch crust and a soft, chewy, moist crumb, this bread is delectable.
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.