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Hello and Welcome to my website!
I run a micro bakery baking four days a week with bread making workshops on alternate Sundays (see the Workshops page for more detail). All my breads are slow ferment sourdough - mixed the day before they are baked, with soakers and starter feeding occurring the day before the mixing. It really is a micro affair - most of the time I work alone, coaxing flour and water into lovely sourdough loaves. Each batch is unique, not because I alter the recipe but due to the sensitive nature of wild yeast. I don't have a proving room, so I work with the ambient temperature of the bakery. With no heating, you won't often see the door propped open, however visitors are welcome! Loaves are baked each morning and available to walk-in customers. If you don't want to miss out, order on the links on this page. Although the online order week closes Thursday night, you can text or email me directly if you want something held and I will respond to confirm or commiserate if you're too late. Also remember there are spare loaves each day. Just come in early to get a choice. If you haven't ordered online before please read the note at the bottom of this page. Recently a lovely soaked seeded loaf made its way to Singapore. Not so long ago they went to Bophut in Thailand. How cool is that? The list of where my loaves go continues to impresses me: Aireys Inlet, Anglesea, Sorento, Cairns, Castlemaine, Kyneton, Mt Martha, Meredith, Merimbula, Broome, Bendigo, Fairhaven, Harrieteville, Greek Island, Florida, Singapore, Hawaii, Florida, Hong Kong! Have I missed somewhere? If you're heading off order a supply to take and let me know where they're going. Leaving the village doesn't mean leaving good bread! Thanks again for your loving my bread; I look forward to seeing you in the bakery! Kylie 0410 446 003 e: kyliemoppert@gmail.com about ordering notes: * Online orders need to be placed 2 days before pick-up. Although the website will accept an order for Wednesday on Wednesday, I won't get it - my hands are busy in the bakery! If you need a late order please text me: 0410 446 003. * The Pure Dark Rye batch starts on Tuesday. I do make more that I have orders for, but it is a limited edition batch so a late order may have to wait until the following Thursday (it is baked Wednesday evening). * Forgotten orders (not collected by closing time or asked to be held over) will either be sold if a hungry buyer asks (you'll get a fresh loaf next visit) or be held for a day then frozen for later collection. |
